Everyone loves to eat in the winter, and not only jam made from apples. It turns out, like a breath of summer in the cold season. In this case, preference is given to fruits grown in their own gardens, rather than the “plastic” ones that are often sold in stores, and in markets. One of these varieties is “brown”, a little forgotten in recent years. As experienced housewives say, “brown” apple jam is very tasty. Let’s try and we will appreciate this dish, having prepared it with our own hands.
A little information about apples “brown”
This old variety, ripening in early autumn, grows in the northern and central regions of Russia. The pulp of the fruit is yellowish, dense, often pinkish under the skin, dessert taste, tender, sour-sweet, with cinnamon aroma and spice.
Usually used fresh, they are an excellent raw material in order to make jam from “brown” apples. A few words about the chemical composition of this fruit. It consists of 100 grams: the sum of sugars - 10%, ascorbic acid - 4.9 mg, titratable acids - 0.54%, pectin substances - 9.5%, P-active substances - 9.5%.
The easiest jam brownie recipe
We take three and a half kilograms of “browns”, partially can be replaced with a “pear”. Thoroughly wash, cleanse from seeds, cut into quarters, pour 1.7 kg of granulated sugar and leave for an hour.
After the apples have started the juice, put them on the tile, bring to a boil and cook for 30 minutes. While the cooking process is in progress, we prepare the jars: we sterilize them in the microwave, and the lids - on the gas in the pan. Then we break the jam with a blender, once again bring to a boil and remove from heat. Immediately spread the jam on the banks and twist the lids. Turn it over and carefully wrap it in warm clothes until it cools.
Cook apple slices. What is needed for this
We often see apple jam, which has a great view. It is transparent, the pieces are separated from each other. That is, it does not remind us of either jam or jam, as often happens. Many housewives, having seen such beauty, try by hook or by crook to find out the recipe for its preparations.
Now we will fulfill their dream, tell you how to cook apple jam, so that the apples remain slices, whole and transparent. Such yummies have a magnificent view, as can be seen from the photographs, and will not last long in stocks. Lucky if the jar is worthy until the end of winter. And what a delicious
pie with apple jam! Most importantly, to prepare such a dish, we need only two components - apples and sugar, in a ratio of 1: 1.
Recipe
In our particular case, we take these ingredients of five kilograms each. In a few days not to cook it again. You can take any variety of fruits, including a “brown”. For cooking jam, it is recommended to use stainless or aluminum cookware, since enamelware may burn it.
Although this recipe is unlikely, it’s better to be safe. Begin. I wash the apples well and dry them, because we do not need excess moisture. We cut into slices and pour sugar into layers in that dish where we will cook. It should be noted that due to the larger surface area of ​​the container, moisture will evaporate better, and the jam will be thicker. The billet should stand for some time and isolate the syrup. Therefore, it is beneficial to do this step in the evening, so that in the morning you can get fruits in apple-sugar syrup. Boil them for about ten minutes and leave to cool completely. Then boil again for five to ten minutes and allow to cool. The last stage is another boiling. You can, in fact, by increasing their number, adjust the density and color of the workpiece. Jam from apples “brown”, prepared according to this recipe, is thick. We lay out the finished product in previously pasteurized, clean cans, roll up the lids and put it away for storage.
Another way to make fragrant jam with slices
There are many recipes to cook such a product. Let’s tell you another brownie recipe for apples.
Necessary ingredients: apples - two kilograms, granulated sugar - two kilograms, 300 ml of water for sugar syrup, two tablespoons of baking soda, vanilla sugar and cinnamon to taste. Cooking time in this way is fast enough, only twenty minutes from the moment of boiling.
Second recipe
Cooking apple jam, step by step recipe:
- We wash the apples, peel and remove the middle.
- Cut into beautiful slices. Advice for those who want to get guaranteed not collapsed apple slices during the cooking process. You need to soak them in a solution of drinking soda, one tablespoon per liter of water. The minimum time is four hours, or even overnight. In this case, cover the dishes with fruits and crush something heavy.
- We do not waste time in vain, we prepare cookware for cooking, we sterilize lids and jars. Each mistress has her own way, so we won’t teach, we’ll only note one option: large cans in the oven or on the stove, small ones for two minutes in the microwave. The number of jam jars is determined very simply - it will turn out as much as using prescription sugar.
- We also make sugar syrup. Pour granulated sugar into boiling water (300 ml) and bring to a boil, stirring at the same time. In the process of boiling, all sugar should dissolve.
- We wash apple slices well from soda and send them to hot syrup. Following them are cinnamon and vanilla sugar. By the way, it is recommended to use wide dishes to cook apple jam, so as not to mix the apples at all. And you need to cook them on a sufficiently high fire, from time to time shaking the dishes. Mixing should occur on its own, without using a tool. All the time you need to remove the foam formed during cooking.
- As already mentioned, the cooking time is 20 minutes, after which the finished product is poured into sterile jars and rolled up with lids, previously boiled.
Jam from apples “brown”, as one of the options, is ready.
Cook green apple jam
If you fully comply with the recipe, then the final product will turn out with translucent slices and a clear syrup. We don’t even talk about taste, it will be magical. Consider a special, special recipe for green apple jam . We will need, as usual, one kilogram of granulated sugar per kilogram of apples. We wash the green fruits thoroughly, cut into slices, not too thick, while cutting the core. We leave half the sugar for the syrup, pour the second to the slices and let stand for several hours until they are saturated with the juice obtained. We put a lid on apples, a heavy load on it, so that the slices are completely immersed in juice.
We drain this juice, pour the second part of sugar into it and make syrup, allowing it to boil well. Then add apple slices to it and cook for 20 minutes. We remove the pan from the heat and leave it for eight hours after cooling. After that, again on the stove and cook for ten minutes. The jam should be transparent. In this case, we lay it out on dry glass jars and close it with iron lids. We leave them to cool, turning upside down, and put them on the shelf. The question of how to cook and make
apple jam has been studied. It remains to note that in the case of using very hard apples, they need to be boiled in one more step.