Apple jam for the winter: ordinary and delicious recipes

One of the favorite fruits is probably the apple.

This is justified by our climate being suitable for this plant. Apples are constantly available for consumption, especially during the ripening season, which lasts quite a long time - from mid-summer to late autumn.

Fundamental rules for making apple jam

The fundamental condition is that the finished jam must be poured into jars while it is hot and the formation of jelly must not be allowed to form in the container in which it was cooked.

The readiness of the jam is checked in the same way as preserves - pour a little syrup onto a flat plate. The jam is ready when the drop quickly hardens and does not continue to spill. Also, the fruits should be very well boiled, and the syrup should look like jelly.

If you want the apples to have a light color, then the pieces need to be filled with a substance of water and salt. To do this, dissolve a tablespoon of table salt in one liter of water and keep the apples in this solution for a quarter of an hour.

Simple and Savory Apple Jam Recipes

Apple jam in a slow cooker

For 1 kilogram of apples, take 500 grams of granulated sugar and 1 glass of water.

Cut off the skin from pre-washed apples. Place it in the multicooker bowl, set the “Steam” mode and cook for about 10 minutes. Then we remove the peels and leave the broth. With these steps we obtain a natural thickener - pectin, which will give the jam the desired thickness.

In the middle of production, carefully stir the mass, lightly rubbing it on the walls of the dish.

To preserve the finished jam for the winter, transfer it hot into sterilized jars, roll up the lids, wait for it to cool at room temperature, then put it in a cold space.

Regular apple jam recipe

Perhaps the most common recipe, all you need to make jam is apples and sugar. Ingredients: apples (cooked) and sugar - 1 kilogram each. Prepare the apples as usual, place them in a saucepan with a thick bottom and sprinkle with sugar.

Let it brew slightly and put it on the fire, stirring occasionally with a spoon. After boiling, reduce the heat and continue stirring so that the jam does not burn.

We do this for 40 minutes. If foam appears, remove it. To obtain the most homogeneous mass during cooking, closer to the end, you can grind the mass using a blender.

The jam is ready to eat.

A similar recipe is suitable for canning. In this case, the finished jam must be transferred while still hot into sterilized jars in advance and closed with metal or special plastic lids. Store the workpiece in a cool place.

Apple jam with spices

– spices (vanilla, cinnamon) to taste.

Mix peeled and chopped apples with sugar and bring to a bubbling state in a thick-bottomed bowl, while stirring the contents.

After boiling, reduce the heat and cook for about 40 minutes. At the end of cooking, add ground cinnamon and vanilla (vanilla sugar is allowed). Cook for a few more minutes and it's ready.

For winter storage, place in sterilized jars.

Apple jam with orange

– apples and sugar – 1 kilogram each,

– orange – 1 piece,

Manufacturing:

We prepare the orange: remove the zest, divide it into slices and peel off the snow-white film so that only the citrus pulp remains. Finely chop the zest.

Place the peeled and chopped apples in a saucepan and add water, let it brew for about an hour, then add sugar and orange zest and pulp.

Cook the mixture for a little over an hour over low heat – simmer, stirring. When the apples are transparent and the syrup is amber in color, the jam is ready. By placing the jam in sterile jars and closing the lids, it can be stored for a long time.

Pumpkin and apple jam

Since the seasons of apples and pumpkins coincide, in other words, it is possible to make jam from these fruits for the winter. It has a fascinating smell and additional benefits, because pumpkin contains many valuable substances.

– cooked apples (with skin) – 1.5 kg,

– pumpkin pulp (chopped or grated) – 200 g,

– sweet sand – 600 g,

– spices – to your taste and desire.

Manufacturing:

We cut the apples into thin pieces, leave the skins in order to cook the mass less - it contains pectin, which is responsible for the gelling characteristics. Add 300 grams of sugar and 100 ml of water, cover with a lid and put on low heat until the apple mass steams.

Stir occasionally to avoid sticking. Steaming time is approximately 40 minutes - depends on the variety. Pour pumpkin into the apples, mix and simmer for about 30 minutes, but without a lid. Stir occasionally.

Then let it cool and grind with a blender or meat grinder.

Add another 300 grams of sweet sand and cook over low heat, stirring, for about half an hour.

If the jam involves the addition of spices, then they are added specifically at the last step of cooking. It could be vanilla, cinnamon or clove inflorescence.

You need to put it into jars right away while it’s hot. Store jam in a cool place.

Delicious and simple apple jam recipes

Apple jam is the most popular and favorite sweet treat. It is not only tasty, but also very necessary. Most of the population does not understand almost all the qualities of this product.

Read also the article on the topic: apple jam!

You should definitely know about the necessary properties of apple jam. It preserves all vitamins (a group of low-molecular organic compounds of relatively simple structure and diverse chemical nature) and microelements. There are quite a lot of them both in new apples and in the boiled version. Contains:

beta - carotene;
vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) (A, B1, B2, H, C, PP);
potassium;
calcium;
sodium;
zinc;
phosphorus;
iron;
magnesium;
selenium.

Noteworthy apple jam recipes for the winter

No matter what kind of housewife loves to experiment. Everyone probably has a special recipe from their grandmother. There are a huge number of fascinating and simple apple jam recipes that all housewives should know about.

Before starting the process of making apple jam for the winter, you need to process the fruits. They should be:

Rinse ;
clean from seeds and membranes;
peel;
cut into small pieces;
grind in a meat grinder.

Apples do not need to be peeled. But the jam without them comes out the most tender and homogeneous.

Regular apple jam recipe

This particular cooking method is common. The sweet contains:

kilogram of apples;
glass of water;
kilogram of sugar;
1 tsp. citric acid.

Pour the pre-cooked apples into a cooking container. They can be ground or finely chopped. Add all the ingredients there and put on fire. You need to stir constantly so that it doesn’t stick. After boiling, cook for about half an hour.

The jam will be thickest if you cook it over high heat. For the most watery one, you need to turn down the heat very well.

The finished dessert, when hot, is poured into sterilized jars and closed. It is advisable to store in a cool place.

This is a pretty basic apple jam recipe. It is convenient to cook it from any type of fruit. Overripe, sweet, and sour apples are also suitable. The result will definitely please the hostess.

Recipe with added cinnamon and vanilla

How to make apple jam with a special flavor? Just one insignificant ingredient can completely change the taste of a dish. To obtain apple jam with a special, unusual taste, you need to add pinches of cinnamon and vanillin to it.

The following components will be useful for manufacturing:

kilogram of apples;
kilogram of sugar;
half a glass of water;
ground cinnamon and vanilla.

Apples need to be prepared in advance, as indicated above. Grind in a meat grinder. Pour the resulting mixture into a non-stick pan. Pour water over the apples and put on fire. Cook this mixture for half an hour over low heat. Throughout the entire cooking process, you need to stir the consistency, as it gurgles and splashes around.

After 30 minutes of cooking, add sugar. Boil the almost ready apple jam over low heat for another half hour. You can add a pinch of vanillin and cinnamon along with sugar or 10 minutes later.

If you don’t like the strong smell of cinnamon, you can boil a cinnamon stick with jam for 15–20 minutes, and then remove it.

You can make apple jam for the winter using this recipe with the addition of lemon zest. It is poured along with sugar.

Immediately use the zest, cinnamon, and vanillin. The taste is unusual. The jam is removed from the heat and immediately rolled up.

You can add ingredients such as cinnamon, lemon, orange, anise, and cloves to apple jam. Cherry leaves are also used for a special smell.

Recipe for apple jam from Antonovka for the winter

There is a special ingredient in the Antonovka apple jam recipe for the winter. This is nothing more than a whole liter of water. The highlight lies in the variety of the fruit itself. They contain a lot of pectin, which is an excellent curdling agent. For jam you need:

kilogram of prepared apples;
liter of water;
kilogram of sugar;
0.5 tsp. citric acid.

Apples need to be peeled and seeded, grated on a large grater. Pour all the ingredients into the pan immediately and cook, stirring. After boiling, cook for another 40 minutes. Close when hot.

The highlight of this recipe lies specifically in the variety of apples. Their jam comes out like marmalade. Any small segment of the fruit remains intact. The water turns into a hard jelly.

Apple jam in a slow cooker

In addition to the usual methods of preparing a sweet dessert, it is possible to use a multicooker. This device will make the housewife’s task easier and make good jam.

kilogram of apples;
0.5 kilograms of sugar;
2.5 glasses of water.

After peeling the apples, do not throw them away, but steam them in the multicooker itself, pouring 200 ml of boiling water. This will release the pectin from the skins and help the jam thicken.

Washed and peeled apples must be finely chopped and poured into a slow cooker, add the juice acquired from boiling the skins. Cover everything with sugar and put on simmer mode for 1 hour.

At the end of the mode, you need to mix everything and turn on the baking mode for 40 minutes. During the process, stir the jam a couple of times.

Pour the finished dessert into jars and roll up. Making apple jam in a slow cooker is not difficult. You need to be careful with the heating temperature of the device. Jam is cooked no higher than 130 degrees. If there is a choice of temperature, it needs to be set specifically at 130 degrees.

The number of apples for making jam in a slow cooker does not have to exceed 1 kg. Otherwise, the dessert will spill into the slow cooker and ruin both it and the jam.

If you follow primitive manufacturing rules, it won’t be difficult to make thick, transparent apple jam with a wonderful, catchy color. There is no need to think about how to make apple jam for the winter at home; creating it is quite simple and quick.

This savory dessert can be used both as a sweet addition to tea and for making buns and pies.

How to make apple jam for the winter

What kind of preparations are not made from apple fruits. Particularly important are those preservations that do not require much time and effort to produce. Such express preparations include apple jam for the winter, the recipes for which we will look at more carefully below.

Unlike jam, you don’t have to worry about the safety of fruit pieces in the finished dish and the transparency of the syrup. Apple jam can be classified as an all-purpose dish, which is used as a spread on a piece of toast or as an inside for baked goods.

Frisky version of jam

There is no time for preparations, but there are too many apples? We suggest using one of the quick and easy recipes for making a sweet and savory dessert. It's time to figure out how to make apple jam.

apples - 3 kg;
lemon juice - 25 ml;
granulated sugar - 1.9 kg.

Wash the fruit, remove unedible parts and skin. Cut into comfortable slices and pass through a meat grinder. Add lemon juice to the prepared mixture and mix thoroughly. Add sugar, stir. Place on the stove and cook on medium heat for 40 minutes. To prevent the mixture from sticking to the bottom, it must be stirred frequently using a wooden or plastic spatula.
Place the finished dessert into sterile jars, close and place on the kitchen counter until completely cooled. Store in the cellar.

Sweet treat with cinnamon

To make this recipe, you can use apples of the “Semirenko”, “Renet”, and “Golden” varieties. Making apple jam with cinnamon for the winter at home is quite simple and straightforward, but in the end it turns out very tasty and fragrant.

sweet powder - 800 g;
apple fruits - 1 kg;
ground cinnamon - 15 g;
filtered water - 60 ml.

Rinse the fruit, cut out parts unsuitable for eating and chop into small cubes. Place apples, sugar, cinnamon and liquid in a large container. Place on the stove, set the heat to low and cook for 40-50 minutes, without forgetting to stir.
Place into clean jars, seal tightly and turn upside down. Leave it like this for 10-12 hours. Then put it in the cellar.

To give the most striking taste and smell, the spice can be consumed in the form of a stick. Boil the apples together with it, and carefully remove them 2-3 minutes before turning off the stove.

Jam in a slow cooker

In fact, every housewife has a multicooker in her kitchen. With its help, you can quickly and deliciously prepare porridge, the first or second course. The “miracle stove” is especially appreciated by those who prepare for the winter. Apple jam in a slow cooker is easy to make and tastes unforgettable. We invite you to consider one of the recipe options for an unusual dessert.

apple fruits - 1.8 kg;
citric acid - 1 tsp;
gelatin - 7 g;
granulated sugar - 600 g.

Wash the fruit thoroughly under running water. Place in a food bowl and pour over boiling water. Cool and dry. Remove the skin, seed box and other unedible areas. Chop into small cubes.
Place them in a blender bowl and grind. Place the finished mass in a slow cooker, add lemon juice, sugar and mix everything thoroughly. Set the “Porridge” mode and the timer for 45-50 minutes.
Meanwhile, in a plastic bowl, dissolve the gelatin in warm water. When the multicooker beeps that the dish is ready, add gelatin. Stir well, place in clean, sterile jars and seal tightly. Turn it over and put it in the cellar.

Attention! If you add slightly more gelatin to the product, you can get marmalade instead of jam.

Multicooker product

Confiture with oranges and apples

For memoirs about a warm, bright and satisfying summer, you need to prepare a wonderful and tasty confiture of apples with citrus fruits. The dessert will amuse not only your family, but also unexpected guests. Due to the presence of orange juice, the mixture is slightly similar to jelly.

reddish apples - 3 kg;
sweet sand - 2 kg;
warm water - 500 ml;
lemon - 1 pc.;
oranges - 800 g.

Now - what to create:

Wash the fruits and place them on a clean towel. Peel the apples and remove the seeds. Chop into medium-sized cubes, place in a saucepan, fill with boiling water. Cover and leave for half an hour.
Peel the oranges and remove the white film. Grind the zest finely with a knife or food processor. Cut the pulp into cubes, removing the seeds.
Strain the infused apples through a sieve, measure out 500 ml. Combine apples, infusion, orange, zest and sweet sand. Place on low heat and cook until the apple pieces become transparent. Pack into jars, close tightly and turn the container over.

From apple pulp

This recipe is perfect for literate and thrifty housewives who know that nothing in the house has to be thrown away. The pulp left over from making apple juice is considered a good ingredient for winter sweets. The dish does not require much effort, but the taste can amaze even a gourmet. Let's look at step-by-step technology for making apple jam.

apple pulp - 500 g;
fruit juice - 250 ml;
granulated sugar - 500 g;
spices (cinnamon, vanilla or cloves) to taste.

The cake must be carefully sorted: remove seeds and other parts unsuitable for food. Place the prepared component in a suitable saucepan and add juice. Stir and put on the stove, after boiling, cook for a quarter of an hour. Add sweet sand, spices, mix and continue cooking for another 7 minutes on the lowest heat.

Apple dishes, Confiture

Apple confiture will perfectly complement your breakfast, but apple confiture can also become a dessert in its own right. Read more about apple jam .

Sweets recipes → Confiture

Apple dishes

You can't live without jam in the winter! Jam is both vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) , a ready-made dessert, and an interior for confectionery products. And naturally, apple jam is the most common and common. So let's figure out how to make apple jam.

To prepare apple confiture according to this recipe, first pass the apples through a meat grinder. Thanks to this, you can reduce the cooking time, because the crushed apples will cook quite quickly, and the apple confiture will retain a maximum of vitamins.

This clear jam can be served with crackers or cheese; it is also great to serve apple jam with rice pudding or add it to the filling when making an apple pie.

This method of making apple jam through a meat grinder is especially suitable for unripe apples.

Homemade apple jam is prepared without water, which allows you to quickly achieve a suitable thick mixture. Thanks to this, apples are not subjected to heat treatment for long and retain more vitamins.

Fragrant jam made from apples and orange pulp! A colorful and tasty delicacy that is perfect as an addition to homemade pancakes, pancakes, toast or liver.

Every housewife stocking up for the winter will need a recipe for making apple jam. Apple jams are usually used as a filling for baked goods, pancakes, or served with tea as a separate dessert.

Apple jam is a common filling in a variety of baked goods, pancakes, and pancakes. Read our recipe for how to make delicious and fragrant apple jam.

To vary the usual taste of the familiar apple jam, try preparing it with colorful additives - orange juice, zest and fresh ginger. All flavors will obviously be present in the jam, complementing it harmoniously.

Thick, fragrant onion confiture for serving with a cheese plate, crackers and toast.

It's all about the cheese!

I suggest making jam from melon and apples - translucent, amber in color, with a good smell. A very tasty and necessary preparation for the winter.

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Now apples are available all year round, but this is not a reason to deny yourself the pleasure of eating the most delicious confiture. Specifically, apple confiture is prepared simply and easily at home. All types of apples are suitable for confiture or jam, so you can safely experiment when developing this sweet treat.

Apple confiture for the winter is prepared relatively quickly, and the result is a warm and tasty apple mass. With this product you can simply make a filling for sweet pies and cakes. Any apple confiture, the recipe for which you found, will go well with tea; you can make sweet sandwiches with it, or eat it just like that. The combination of apples and cinnamon is an excellent option for any dessert. Prepare this apple confiture; the recipe for the winter is on our website. Apart from the insides for pies and pancakes, it can be consumed as a dessert, with ice cream. You can even just scoop it with a spoon, washing it down with tea. This option is not very sugary, but very tasty. You can evaluate such a product from the photographs, which are also located on our website. Be sure to try to prepare apple confiture for the winter; a recipe with a photo of our chefs will help you with this.

Confiture is prepared from various fruits and berries. It can be a homogeneous mixture (then it can be called jam) or with pieces of fruit and berries. Prepared in thick sweet syrup. For thickness, gelatin or agar is added to the confiture.

When cooking apple jam, you should take into account several main principles and rules:

– confiture is prepared from any variety of apples, and their sweetness is taken into account when determining the amount of added sugar,

– to give the finished product the most dense mixture, the apple mass is boiled for a long time with sugar until the volume is reduced by almost half, or after a short cooking, special gelling additives (pectin, gelatin, starch, agar) are added to this mass,

– before cooking, fruits are washed and cleared of skin and seeds. The peel can be used to make a decoction, which is later used to prepare syrup. The peeled pulp is cut into pieces, slices (for confiture) or crushed into puree with a grater, in a meat grinder, in a blender (for jam),

– it is best to cook confiture in a thick-walled container or large stainless steel basin. A good result also comes out in a slow cooker,

– if you plan to create a supply of apple confiture for the winter, pour the hot product into sterile glass containers with tight metal lids.

And a few more useful tips:

– by chopping apples you can achieve the desired confiture mixture. If you want to get a product with pieces of fruit, cut them into slices or small cubes,

– very smooth apple confiture is prepared only from fruits twisted in a meat grinder or grated. You can also boil apples cut into pieces until softened and only then grind them,

– apple jam or confiture is not only a treat for tea. It is excellent as a filling material for making buns, pies, pancakes, and desserts.

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