Tested recipes for fragrant apple confitures for the winter

Tested recipes for fragrant apple confitures for the winter

Traditional apple jam

Traditional confiture is a thick jelly-like product with moderately distributed pieces of fruit or berries, boiled in sugar with the addition of a gelling agent. In general, the same jam, only the most dense mixture, sometimes so dense that the sweetness can be cut with a knife. Not every apple dessert recipe involves the use of thickeners. Apples already thicken well due to the pectin they contain, and the preferred mixture is achieved by boiling the fruit mass.

To make a good dessert, you will need a minimum of ingredients: ripe but firm apples, sugar and very little water. Apples practically do not produce juice, so water is needed. Fruits must be prepared in advance: washed, cut into cubes, slices, or minced in a meat grinder. To obtain a homogeneous mixture of the finished dish, peel the fruits; if you like pieces, you don’t need to do this. Boil the sweet mass in a thick-walled container. To add taste and a pleasant smell, add citrus zest, cinnamon, vanilla and other spices.

Video “Apple confiture recipe”

From this video you will learn the usual recipe for delicious apple confiture.

Dessert options

You can vary the traditional taste of the dessert by adding other ingredients and making it in different, sometimes even unusual, variations.

“Summer smell” with orange

The dessert with such an inspiring name comes out with a beautiful amber color with a refreshing citrus taste. For this we will need the following products:

• sweet large apples – 3 pcs.;
• 1 orange;
• sugar – 350 g;
• water – 50 g.

1. You need to remove the seeds from the apples and cut them into small cubes.
2. Peel the orange and also cut it. Grate the zest to make 2 tbsp. l.
3. Place the fruit in a saucepan, add water, sugar and put on fire.
4. Bring the fruit mixture to a boil, remove from heat, then boil again for 10 minutes, stirring continuously.
5. At the end of cooking, add the zest and stir.

To check readiness, pour a teaspoon of the sweet mixture onto a saucer. If it doesn't spill, the dessert is ready.

With pectin

Using the technology given to us, the delicacy can be prepared for future use. Due to pectin, it comes out very dense, jelly-like and can be stored without refrigeration.

• sweet apples – 3 kg;
• sugar – 7 glasses;
• water – 1 glass;
• pectin powder – 1 tbsp. l.;
• ground cinnamon – 1 tsp.

1. Peel and seed the fruit, cut into slices.
2. Pour water into a saucepan, put apple slices in it, let it boil and simmer over low heat until completely softened. If the apples are not boiled, grind them until smooth using any method.
3. Mix pectin with a quarter cup of sugar and add it to the fruit mixture, stirring. Let it boil, reduce the heat to low and continue cooking for 10 minutes.
4. Add the remaining sugar and cook for a few more minutes until the crystals dissolve. Add cinnamon, mix and pour into jars.

“Tsitronka” with zest and lemon juice

The following ingredients are required for this dessert:

• 2 kg apples;
• 1.2 kg sugar;
• 2 lemons;
• 1.5 glasses of water;
• ground cinnamon.

The manufacturing process is as follows:

1. Grind the peeled apples until smooth, add water, sugar and cinnamon.
2. Pour boiling water over the lemons, grate the zest, and squeeze the juice from the remaining pulp.
3. Put everything in a saucepan, put it on the fire and cook, stirring until the sweet mass thickens.
4. Pour into jars while hot.

With gelatin in a slow cooker

A multicooker will help you save time and at the same time cook a dessert that is impeccably thick.

• 1 kg of sweet apples;
• 0.5 kg sugar;
• 0.5 medium lemon;
• spoon of cinnamon;
• 1 tsp. gelatin.

Prepare and place food in the bowl.

Cut the apples into cubes or slices, squeeze the juice out of the lemon, add sugar, cinnamon and stir everything. Bring the fruit mixture to a boil and simmer in the “Stew” or “Jam” mode for 1 hour. During this period of time, dissolve gelatin in water and add it to the finished treat after turning off the program. There is no need to cook anymore, just stir and keep covered for another 5 minutes.

The lack of a multicooker is not a problem, because you can make homemade apple jam in the oven, no matter what kind of oven it is - gas or electronic. The manufacturing process is the same, but instead of a cooking bowl, use a thick-walled saucepan with a lid.

With starch

In this version, it is recommended to prepare dessert from “paradise” apples, which are fully cooked. The manufacturing process is a little troublesome, but this is fully compensated by the indescribable taste and smell of sweetness.

• small and ripe “paradise” apples – 1 kg;
• sugar – 1.8 kg;
• starch - 2 tbsp. l.;
• water;
• cinnamon optional.

1. The apples must be thoroughly washed with warm water, pierced the skin in several places, and then immersed in boiling water for 5 minutes.
2. We take out the apples and place them in cool water.
3. Pour 750 ml of water into a saucepan, add sugar and cook the syrup over low heat.
4. Pour the cooled syrup over the apples and leave for 12 hours.
5. After a while, put the workpiece on the fire, bring to a boil and leave to cool. We repeat the function 3 times.
6. For the 4th time, cook the sweet mass until thick and amber in color. We dilute the starch in 150 ml of cool water and pour it in 5 minutes before the end of cooking. At this time, add cinnamon.

Apple-ginger confiture

A dessert prepared according to the recipe given to us is considered a culinary delight. The French serve it for breakfast with soft pickled cheese, but spread on fresh bread it is indescribably delicious.

• 1.5 kg apples;
• 1 kg sugar;
• 1 lemon;
• glass of water (200 ml);
• 100 g ginger root.

1. Peel the washed apples, remove the core and cut into cubes.
2. Peel and chop the ginger using a grater.
3. Squeeze the juice out of the lemon.
4. Pour water and lemon juice into a saucepan, wait until it boils, add sugar and cook for 5 minutes.
5. Place pieces of apples and chopped ginger into the syrup and cook over low heat for 45 minutes, stirring constantly.
6. Pour the roasted apple mixture into jars.

The apples in the dessert may not be softened (depending on the variety). If you need a homogeneous mixture, the pieces can be crushed or mashed directly in the pan 5 minutes before the end of cooking.

Small tricks

There are tricks to making every dish, and perhaps the following tips will help you cook exactly the dessert you imagined in your imagination:

1. Use only ripe apples for cooking - the smell of sweetness depends on this.
2. The variety of fruit can be any, the main thing is that the pulp is not loose. It is not recommended to use only the Snow White filling variety in preparations. These apples boil almost instantly.
3. The sweetness of the apples doesn't matter. The taste of the dish is adjusted by the amount of sugar.
4. A completely smooth and homogeneous mixture of sweetness comes only from twisted, skinless fruits.
5. To get a dessert with chunks, cut the apples into slices or cubes. If you are afraid that the fruit will boil, do not remove the skin - it will help maintain the shape of the pieces.
6. A wonderful, honey-colored delicacy with dense pieces of fruit can be obtained by cooking the apple mixture in 2-3 batches for a couple of minutes, each time allowing it to cool completely.
7. The longer the sweetness is cooked, the thicker the mixture will be. When cooking for a short time, a thickener must be added for thickness.
8. Thickeners such as pectin, gelatin and agar-agar make the syrup clear and jelly-like. With starch, the workpiece will be slightly cloudy and viscous.

A unique apple dessert is a beautiful addition to pancakes and pancakes prepared for breakfast.

You can simply spread it on bread and serve it with tea, and when winter comes, a jar of fragrant sweetness will become a catchy reminder of summer.

Amber apple confiture

Hello dear and even dear cooks! Yes, yes, specifically relatives! Your recipes make my life so much easier! I am a housewife myself, but sometimes my imagination runs out and time runs out. So a small bow to you all for your magical dishes! Now I have dared to post my first – debut – recipe. This wonderful jam is apple confiture. Fragrant, tender, magically holding its shape, a very apple and truly AMBER dessert. I once ate this kind of confiture in my own Russian childhood - only it was brought from the friendly GDR. And when I became an adult, I learned to cook it myself)) Help yourself!

Ingredients for “Amber Apple Jam”:

• Apple (Better than Antonovka or yellowish apples.) - 1.5 kg
• Apple juice – 300 ml
• Sugar – 1 kg
• Lemon – 2 pcs.
• Water – 100 ml
• Cloves - to taste

Production time: 60 minutes

Number of servings: 1

Nutritional and energy value:

Recipe for “Amber apple confiture”:

That's all we need. I had two types of apples - Antonovka and an unknown variety, but very tasty)) True, their skin is slightly inconspicuous, as can be seen in the photo. That’s why I peeled the skin off them. If the apples are completely beautiful for themselves, then we leave the skin and clean only the core. The skin contains a lot of pectin, which we cannot afford to lose.

Now squeeze the juice from 1 lemon onto the peeled and sliced ​​apples and mix. Let it soak and take the syrup.

For the syrup, in a separate saucepan, mix apple juice with water and sugar and bring to a boil.

Fill our apples with syrup, add cinnamon sticks, squeeze the juice from the remaining lemon into it and bring to a boil.
Cook over high heat for 5 minutes, making sure to skim off the foam. After 5 minutes, use a slotted spoon to remove the apples into a separate container and leave the syrup to simmer forlornly for 10-15 minutes.
After we “marry” our apples with syrup again, we return them to the mug, add cloves and cook for another 5 minutes. (Sorry, there is no photo of this step because my little daughter, who is just starting to walk, was distracted) I would really like to see that it is not important for us to preserve the appearance of the apple slices, if the apples are loose, they constantly boil in these couple of minutes. This will not affect the taste and color in any way)))

Well, all we have to do is pour the confiture into sterilized jars. Next, I do this - I don’t immediately close the lids, but cover the jars with a clean towel and let them cool until warm. It is not allowed to twist the container so that the confiture “seizes.” If you immediately close the lid, then condensation may form under it, from which mold may begin to grow in the future, but this is of no use to us)) So, we waited until the containers became warm and closed them with stylized lids.

You see, the confiture has frozen amazingly and when you turn the jar over, it doesn’t even slide off)) by the way, I usually leave cinnamon sticks in the jar. But you can also choose. My son just loves to take them out and gnaw them later - they are incredibly “syrupable”))) cloves also add “decorativeness”.

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October 27, 2016 shpakova-lv #

October 31, 2016 Natasha-Jormyshka # (recipe creator)

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Tested recipes for fragrant apple confitures for the winter

Traditional apple jam

Traditional confiture is a thick jelly-like product with moderately distributed pieces of fruit or berries, boiled in sugar with the addition of a gelling agent. In general, the same jam, only the most dense mixture, sometimes so dense that the sweetness can be cut with a knife. Not every apple dessert recipe involves the use of thickeners. Apples already thicken well due to the pectin they contain, and the preferred mixture is achieved by boiling the fruit mass.

To make a good dessert, you will need a minimum of ingredients: ripe but firm apples, sugar and very little water. Apples practically do not produce juice, so water is needed. Fruits must be prepared in advance: washed, cut into cubes, slices, or minced in a meat grinder. To obtain a homogeneous mixture of the finished dish, peel the fruits; if you like pieces, you don’t need to do this. Boil the sweet mass in a thick-walled container. To add taste and a pleasant smell, add citrus zest, cinnamon, vanilla and other spices.

Video “Apple confiture recipe”

From this video you will learn the usual recipe for delicious apple confiture.

Dessert options

You can vary the traditional taste of the dessert by adding other ingredients and making it in different, sometimes even unusual, variations.

“Summer smell” with orange

The dessert with such an inspiring name comes out with a beautiful amber color with a refreshing citrus taste. For this we will need the following products:

• sweet large apples – 3 pcs.;
• 1 orange;
• sugar – 350 g;
• water – 50 g.

1. You need to remove the seeds from the apples and cut them into small cubes.
2. Peel the orange and also cut it. Grate the zest to make 2 tbsp. l.
3. Place the fruit in a saucepan, add water, sugar and put on fire.
4. Bring the fruit mixture to a boil, remove from heat, then boil again for 10 minutes, stirring continuously.
5. At the end of cooking, add the zest and stir.

To check readiness, pour a teaspoon of the sweet mixture onto a saucer. If it doesn't spill, the dessert is ready.

With pectin

Using the technology given to us, the delicacy can be prepared for future use. Due to pectin, it comes out very dense, jelly-like and can be stored without refrigeration.

• sweet apples – 3 kg;
• sugar – 7 glasses;
• water – 1 glass;
• pectin powder – 1 tbsp. l.;
• ground cinnamon – 1 tsp.

1. Peel and seed the fruit, cut into slices.
2. Pour water into a saucepan, put apple slices in it, let it boil and simmer over low heat until completely softened. If the apples are not boiled, grind them until smooth using any method.
3. Mix pectin with a quarter cup of sugar and add it to the fruit mixture, stirring. Let it boil, reduce the heat to low and continue cooking for 10 minutes.
4. Add the remaining sugar and cook for a few more minutes until the crystals dissolve. Add cinnamon, mix and pour into jars.

“Tsitronka” with zest and lemon juice

The following ingredients are required for this dessert:

• 2 kg apples;
• 1.2 kg sugar;
• 2 lemons;
• 1.5 glasses of water;
• ground cinnamon.

The manufacturing process is as follows:

1. Grind the peeled apples until smooth, add water, sugar and cinnamon.
2. Pour boiling water over the lemons, grate the zest, and squeeze the juice from the remaining pulp.
3. Put everything in a saucepan, put it on the fire and cook, stirring until the sweet mass thickens.
4. Pour into jars while hot.

With gelatin in a slow cooker

A multicooker will help you save time and at the same time cook a dessert that is impeccably thick.

• 1 kg of sweet apples;
• 0.5 kg sugar;
• 0.5 medium lemon;
• spoon of cinnamon;
• 1 tsp. gelatin.

Prepare and place food in the bowl.

Cut the apples into cubes or slices, squeeze the juice out of the lemon, add sugar, cinnamon and stir everything. Bring the fruit mixture to a boil and simmer in the “Stew” or “Jam” mode for 1 hour. During this period of time, dissolve gelatin in water and add it to the finished treat after turning off the program. There is no need to cook anymore, just stir and keep covered for another 5 minutes.

The lack of a multicooker is not a problem, because you can make homemade apple jam in the oven, no matter what kind of oven it is - gas or electronic. The manufacturing process is the same, but instead of a cooking bowl, use a thick-walled saucepan with a lid.

With starch

In this version, it is recommended to prepare dessert from “paradise” apples, which are fully cooked. The manufacturing process is a little troublesome, but this is fully compensated by the indescribable taste and smell of sweetness.

• small and ripe “paradise” apples – 1 kg;
• sugar – 1.8 kg;
• starch - 2 tbsp. l.;
• water;
• cinnamon optional.

1. The apples must be thoroughly washed with warm water, pierced the skin in several places, and then immersed in boiling water for 5 minutes.
2. We take out the apples and place them in cool water.
3. Pour 750 ml of water into a saucepan, add sugar and cook the syrup over low heat.
4. Pour the cooled syrup over the apples and leave for 12 hours.
5. After a while, put the workpiece on the fire, bring to a boil and leave to cool. We repeat the function 3 times.
6. For the 4th time, cook the sweet mass until thick and amber in color. We dilute the starch in 150 ml of cool water and pour it in 5 minutes before the end of cooking. At this time, add cinnamon.

Apple-ginger confiture

A dessert prepared according to the recipe given to us is considered a culinary delight. The French serve it for breakfast with soft pickled cheese, but spread on fresh bread it is indescribably delicious.

• 1.5 kg apples;
• 1 kg sugar;
• 1 lemon;
• glass of water (200 ml);
• 100 g ginger root.

1. Peel the washed apples, remove the core and cut into cubes.
2. Peel and chop the ginger using a grater.
3. Squeeze the juice out of the lemon.
4. Pour water and lemon juice into a saucepan, wait until it boils, add sugar and cook for 5 minutes.
5. Place pieces of apples and chopped ginger into the syrup and cook over low heat for 45 minutes, stirring constantly.
6. Pour the roasted apple mixture into jars.

The apples in the dessert may not be softened (depending on the variety). If you need a homogeneous mixture, the pieces can be crushed or mashed directly in the pan 5 minutes before the end of cooking.

Small tricks

There are tricks to making every dish, and perhaps the following tips will help you cook exactly the dessert you imagined in your imagination:

1. Use only ripe apples for cooking - the smell of sweetness depends on this.
2. The variety of fruit can be any, the main thing is that the pulp is not loose. It is not recommended to use only the Snow White filling variety in preparations. These apples boil almost instantly.
3. The sweetness of the apples doesn't matter. The taste of the dish is adjusted by the amount of sugar.
4. A completely smooth and homogeneous mixture of sweetness comes only from twisted, skinless fruits.
5. To get a dessert with chunks, cut the apples into slices or cubes. If you are afraid that the fruit will boil, do not remove the skin - it will help maintain the shape of the pieces.
6. A wonderful, honey-colored delicacy with dense pieces of fruit can be obtained by cooking the apple mixture in 2-3 batches for a couple of minutes, each time allowing it to cool completely.
7. The longer the sweetness is cooked, the thicker the mixture will be. When cooking for a short time, a thickener must be added for thickness.
8. Thickeners such as pectin, gelatin and agar-agar make the syrup clear and jelly-like. With starch, the workpiece will be slightly cloudy and viscous.

A unique apple dessert is a beautiful addition to pancakes and pancakes prepared for breakfast.

You can simply spread it on bread and serve it with tea, and when winter comes, a jar of fragrant sweetness will become a catchy reminder of summer.

Apple confiture: a fragrant delicacy for the winter

Apple confiture is the most common to make, economical and tasty option for preparing for the winter. You can stock up on it at any time of the year, and it won’t take you much time or money.

• Abundance of recipes and manufacturing options
• The most common method for making apple jam
• Confiture of apples and oranges
• Confiture from a multicooker

Abundance of recipes and manufacturing options

Apple confiture can be cooked both on the stove and in a slow cooker, but the extreme, contrary to all ideas, will be more difficult, since the mass will have to be digested more than once, and the fruit will need to be kept between the preparations.

Cooking such things on the stove is even more convenient and quicker, no matter how much this contradicts modern ideas about the comfort of housewives.

Making apple confiture for the winter is an easy process, and even an amateur cook can handle it.

You just need to pay attention to the properties of the basic ingredient and faithfully follow the instructions for preparing the dish, so that the result completely satisfies you and amuses all members of your family.

In addition, such confiture will be very economical for you - its ingredients are quite cheap and accessible, and therefore you do not have to think about where to get the necessary fruits at exorbitant prices. Now we have decided to share with you apple confiture recipes that will help you fully enjoy your winter dinner with guests or family members.

The most common method for making apple jam

The confiture recipe given in this chapter is considered the most common to follow. You will need virtually no effort to cook it, not counting the preparatory processing of the fruit. You can also flavor the jam with your favorite spices and other fruits during the manufacturing process. Apple preparations mix quite well with various berries. You can use sour or sweet fruits, depending on what flavors of jams and preserves you prefer.

Sweet sand is usually added to the fruit in equal proportions, but if you are not a huge fan of sweet jams, and prefer to very much preserve the natural taste and smell of the fruit, calculate the amount according to your taste.

It should be mentioned separately that for making apple confiture at home, you will need strong and hard fruits. We strongly advise against using apples for this purpose, the pulp of which is associated with “paper”. Please note that the fruit should not be very “starchy” - the whole result will suffer and you will be very disappointed when you open the finished jam. Therefore, you should not take risks - it is better to take unripe fruits than overripe ones.

• Apples (preferably greenish and juicy) – 1 kg;
• Sugar (white or brown) – 1 kg (you can take less if you don’t like very sweet preparations);
• Citric acid or rich freshly squeezed lemon juice - ½ teaspoon of powder or 2 full teaspoons of water.

2. Prepare the fruit. To do this, sort through the apples and immediately remove those fruits that have scratches, bruises and wormholes.
3. Wash the fruit with soap or another product, cut in half and remove the core.
4. The peel can be cut off, or you can throw it in - if it is quite narrow, it will dissolve in the syrup, and you will not notice it in the finished confiture. But if the skin is very compacted, it is better to remove it with a knife.
5. Cut the fruits into small cubes or slices.
6. Place them in a saucepan with a fairly thick bottom so that the syrup does not burn to the pan during the cooking process, but warms up very moderately.
7. Add sugar to the fruit and stir. Sugar will help the apples not to lose their presentation in the finished jam.
8. After this, add citric acid (or lemon juice) and again thoroughly rub with a spoon.
9. Fill the resulting mixture with a small amount of water (approximately 1/3 of the total size of the fruit).
10. Place the pan with all the contents on medium heat.
11. Bring the syrup to a boil, stirring the mixture constantly.
12. When the contents of the pan boil, turn the heat to the lowest setting and continue to simmer the future jam for 35-40 minutes.
13. Don’t forget to stir the mixture and watch the foam - it’s better to remove it just right.
14. You can check the readiness of the confiture by dropping the syrup on a saucer.
15. If the drop does not spill, your jam is ready. All that remains is to pour it into sterilized small glass jars.

If you like a homogeneous mass of jams or preserves, use an immersion blender until the fruit-sugar mass is ready. Some housewives prefer to grind apples to a puree using a grater from the very beginning. You can also add cinnamon to this jam - it will give the finished consistency a special piquancy and an inimitable captivating aroma, so appropriate for winter tea drinking.

Confiture of apples and oranges

This manufacturing option will give you an unprecedentedly rich taste of jam. It will contain not only apples, but also citrus fruits, which means it will be especially tasty.

The recipe for such confiture is also easy to follow, and its components are constantly available on the shelves of markets and hypermarkets.

• Apples (it’s normal to choose sweet and sour fruits) – 2 kg;
• Oranges – 2 pieces;
• Sugar – 1 kg;
• Uncontaminated drinking water – 250 ml.

2. We have already mentioned that it is best to choose sweet and sour apples, but if you come across sweet fruits, it is better to add a little citric acid to the future jam. So, prepare the fruits - wash, peel and cut.
3. Also rinse the oranges and remove the peel (some housewives prefer to save the zest and add it to the confiture, having previously chopped it on a small grater).
4. Cut the citrus fruits into small cubes.
5. Place the chopped apples in a thick, non-enamel bowl.
6. Pour a small amount of boiling water over them, cover with a lid and let sit for about half an hour.
7. In the meantime, you can grate the orange zest if you plan to add it to the jam. This can be done using a food processor or an ordinary grater.
8. After half an hour, add sugar to the steamed apples, as well as the pulp and zest of the oranges.
9. Pour the entire resulting mixture with sweet sand and stir a couple of times.
10. Place the mixture over medium heat and wait until it boils. As soon as the jam boils, turn the heat to low and simmer on the stove for an hour.
11. The confiture will be ready when the syrup acquires a beautiful amber color and the apples become transparent. You can also check the readiness of the jam using a saucer, using the usual method. The finished jam should be poured into sterilized jars and rolled up.

Such confiture is guaranteed to lift your spirits during the autumn blues and strengthen your immune system during the winter. Invite your dearest guests to have tea with him!

Confiture from a multicooker

Making apple jam in a slow cooker is a little more difficult and takes longer than on the stove. But some prefer this particular method, since the “miracle pot” does everything for the hostess. In addition, when making jam in a slow cooker, it literally will not burn or boil away.

• Apples – 1 kg;
• Sugar – 500 g;
• Water - a glass.

2. Remove the skin from the apples, but do not throw them away. Pour a glass of boiling water over it, place it in the multicooker bowl and steam in the “Steam” mode for 10 minutes. This will release the pectin from them, which will give a perfect thickening to the future jam.
3. Remove the skins with a slotted spoon and reserve the liquid in the bowl.
4. Chop the apples and place them in the bowl of the device.
5. Add sugar there too.
6. Cover the device with a lid and set the “Extinguishing” mode.
7. Leave to simmer for an hour.
8. Open the lid and stir the resulting mixture. Be sure to wipe the lid itself from condensation.
9. Close the device again and set the “Bake” mode for 40 minutes.
10. Do not close the lid tightly; stir the jam several times during the simmering process.
11. Usually put the finished jam into sterilized jars and seal it tightly.

Under no circumstances increase the quantity of goods! If you put more than a kilogram of apples, the jam will begin to boil away and stick the lid to the device, which will require repairing it.