In its structure, jam is a thick jelly-like product. Cooking it is much easier than jam, because here you do not need to try to preserve the structure of the fruit as much as possible, using prolonged infusion. Jams are cooked in one go.
You can use different fruits and berries or choose one type of fruit. We will tell you how to cook
apple jam using different tips and recipes.
We select raw materials
If you are interested in information on how to make apple jam, then the first question is probably related to the consistency of the finished product. A thick, viscous paste that lies evenly on bread or used in baking. - How to achieve such a result at home?
Pay attention to the original product. It is best to use slightly unripe apples.
They contain more pectin, which is responsible for the density of jam, since it is a gelling component.
Apple preparation
The fruits are washed and cut into small pieces. The cooking process will go much faster if you rub the apples on a grater. Skin or not, decide for yourself. On the one hand, the skin contains useful vitamins, pectin is present. On the other hand, the skin may be too coarse, which will impair the appearance of the finished product. Varieties such as Antonovka or white filling do not need additional purification, and jam from them will turn out to be very tasty and fragrant.
How to make jam in syrup
Sugar (about 800 g) mix with water (half a cup is enough). Cook the syrup from these ingredients. The proportion is calculated for 1 kg of fresh fruits (sliced and peeled from the seed box). In order to cook apple jam at home, it is necessary to add chopped (or grated) fruits into boiling syrup. Cook jam for about 1 hour. Continuous stirring will reduce the risk of burning. The resulting foam must be removed. By the way, cooking time may vary slightly depending on the juiciness of apples.
Classic pre-boiled fruit
For 1 kg of basic raw materials, you need to take 1.1 - 1.150 kg of sugar. Before you cook apple jam, the raw materials are prepared in the usual way, put in a container for cooking, and boiled for about 10 minutes with a small amount of water.
After add sugar. The mixture must be carefully moved, brought to a boil and cook, gradually increasing the power of fire.
Enough half an hour to make a thick jam.
The finished product is laid out in jars and corked.
Apple jam: recipe with citric acid and cinnamon
Prepare the ingredients based on a portion that is indicated per 1 kg of the main raw material: 3 cups of sugar (if you can, replace a third with cane), 1 teaspoon of cinnamon and citric acid, 3 cups of water.
The fruits are washed, cut into pieces or rubbed on a grater. The smaller the pieces, the faster the cooking process. The main raw material is covered with sugar, cinnamon is added.
Citric acid is pre-mixed in a small amount of water and combined with the ingredients.
If you like the recipe and you want to cook apple jam for the winter in this way, heat the mixture over low heat. Constant stirring will help to avoid burning, which often occurs when cooking thick foods. Ready jam holds its shape well and does not spread on a plate. Collect 1 teaspoon of the product, put in a saucer. When it cools down, tilt the plate: the jam should remain in place. The product is ready for use and for further storage in banks.
Gourmet English Recipe
This cooking method will certainly come in handy for those housewives who want to pamper the household with an unusual and delicious dessert.
So, for 1.5 kg of the main raw materials you will need ginger and cinnamon (1 teaspoon each), 120 g of candied fruits, 0.5 kg of raisins, 0.7 kg of sugar,
lemon juice (90 g) and sherry (3 dessert spoons).
Before you cook apple jam according to this recipe, wash the apples, remove the peel and cut into neat small slices. The dishes in which the jam will be boiled are greased with butter. Spread apples, raisins, pour 0.5 liters of water and boil the mixture for about 30 minutes. Next, pour juice, add candied fruit, sugar and spices. Cook the jam for another 25 minutes, pour in the sherry and immediately lay out the product in pre-prepared, warmed cans. Cork and store in a warm place. After a month, you can get jam and enjoy an unusual taste. Everyone will like this dessert.
Fallen Apple Jam
If this year the crop had to be harvested from the ground, then you can take our advice and also make jam in haste.
Wash the fruits thoroughly and peel them off (since they were collected from the ground, you do not need to leave the skin), cut into pieces.
For 1 kg of chopped apples, you need 1 kg of sugar, 70 g of lemon juice. Spices (cloves, cinnamon or nutmeg) are added as desired in small quantities (0.5 teaspoon each).
Before boiling apple jam, put the sliced fruits in a container, pour half a serving of sugar. The mixture must be left for a day in a dark, cold place, so that the juice appears. The finished mass is heated over low heat, cooled and the syrup is poured into a separate container. The apples are crushed in a blender or mixer. The syrup is boiled with the remaining sugar, spices and lemon juice, combined with applesauce, boiled for 12-15 minutes. Jam is ready for capping. According to this recipe, an amazing dessert is obtained, which, thanks to the minimum heat treatment, has a rich aroma and taste of fresh fruits.
Slow Cooking Apple Jam
Thanks to this method, you can quickly cook a delicious finished product, saving the maximum amount of nutrients. For 1 kg of sliced apples, prepare 500 g of sugar, 5-6 g of citric acid. If you are not sure that the product will be thick enough, you can add gelatin to the jam a few minutes before stopping cooking (dissolve 6 g in 2 tablespoons of water).
We put apples in the multicooker bowl, pour sugar and acid. After setting the “Baking” mode, we heat the contents to a boil. After we set the "Extinguishing" mode, cook another 45 minutes. For all the time you need to mix the jam a couple of times. When the cooking session is completed, the finished product can be poured into cans, corked and stored.
Ready-made jams can be consumed with tea or used in baking.