Apples jam is simple preparation for the winter which can be prepared all for an hour. There is a set of recipes, it is possible to add some spice to fruit, to pass fruits via the meat grinder or to fray through a sieve. A ready-made product perfectly it is necessary to be stored, place it in the fridge only after opening banks.
Home-made apple jam: rules of preparation
Apples jam is the real classics of home cuisine. It is very simple to cook it, the main condition – to watch that the product didn't burn. Apples of any grades, including padanets and ranetka will approach. Hostesses often use sub-standard fruit for jam, carefully cutting out the spoiled places. The most tasty preparations turn out from fragrant late grades: rennet, Antonovka.
Apples are rich with natural pectin therefore for thickening it isn't necessary to add jellifying components to jam. Proportions of sugar can change, usually it is taken in the same quantity, as by fruit, but if desired it is easy to reduce sweet of jam. The simplest recipes include only apples and sugar, those who loves original preparations should add other fruit, to include various spicery in structure, varying taste of delicacy.
It is possible to cook jam in the usual enameled pan or in the multicooker. The ready-made product is displayed on small jars and twisted the sterilized covers. It is better to keep the opened banks in the fridge that jam didn't grow mouldy.
Apples jam: classical recipe
The simple recipe for the independent embodiment. For preparation only apples and sugar are necessary, such jam will become an excellent stuffing for pie, additive in dough for cake and as a dessert to tea it is quite quite good. Caloric content at a product high therefore portions should be limited.
Ingredients:
- 1 kg of apples;
- 800 g of sugar.
Apples wash up, dry, remove the damaged sites. Cut fruits thin segments together with a peel. Lay out them in a pan, pouring layers granulated sugar. Leave apples for 8-10 hours that it started up juice. So far fruit infuse, few times to mix them a wooden scapula.
Put a pan on a plate, bring apples to the boil, reduce fire and cook ь 30 minutes. Moisture to evaporate, jam will thicken and will become transparent. Remove a pan from a plate, to spread out a hot product on the sterilized banks. Cork them, turn bottoms down and leave for cooling. Store jam in the cool dark place.
Apple jam in the multicooker: stage-by-stage preparation
Those who has the multicooker in economy should trying to cook tasty jam by means of this useful device. The exact time of preparation depends on model. Most quicker the multicooker pressure cooker prepares, process will take 45 minutes.
Ingredients:
- 1 kg of apples;
- 500 g of sugar;
- 1 glass of the filtered or bottled water.
Apples wash up, wipe, clean, remove cores and tails. Put an apple peel in a multicooker bowl, fill in with water, include the Cooking program for 10 minutes. After the termination of a cycle to take out the boiled-down skins, to put the peeled apples and sugar in a bowl. Close a cover, include the Suppression mode for 1 hour. When the cycle ends, to include the Pastries program and to cook jam of 40 more minutes. Spread out a product on clean dry banks, twirl covers and leave before cooling.
In the multicooker pressure cooker jam is cooked quicker. It is enough to lay out segments in a bowl, to pour sugar, to pour in water and to close a cover. Unscrew the valve, choose the Suppression program and cook 45 minutes. After the termination of a cycle to spread out ready jam on jars.
Spicy jam with cinnamon and citric acid: step-by-step recipe
Will help to make taste of apples brighter spicery. Best of all cinnamon is combined with fruit, the piquancy will be added by citric acid.
Ingredients:
- 1 kg of juicy sweet apples of late grades;
- 500 g of sugar;
- 1 tablespoons of citric acid;
- 1 tsps of ground cinnamon;
- 400 ml of water.
Wash up, dry, clean and slice apples, having removed a core. Lay out fruits in a pan, fill in with water and put on a plate. Bring pan contents to the boil, reduce fire and cook 30 minutes.
Remove apples from a plate and knead in puree. Excess liquid by this moment has to be evaporated. Pour sugar, a ground cinnamon and citric acid, mix and cook 30 more minutes.
Spread out hot jam on the sterilized banks, close covers, wrap up with a blanket and allow to stand 10-12 hours. Remove the cooled-down banks on storage.
Jam with pieces of apples: unusual recipe
Those who loves home-made jam for certain will like apple jam with the pieces rolling in thick mashed potatoes. Delicacy looks very beautifully and is suitable not only for tea drinking, but also for decoration of cakes, cakes and other desserts.
Ingredients:
- 2 kg of ripe strong apples of late grades;
- 1 kg of sugar;
- 2 cups of vanilla sugar;
- 200 ml of the filtered water.
The washed-up and dried apples clean, cut out the damaged places, remove a peel and a core. Not throw out a skin, they will be useful for syrup preparation.
Small to cut, lay out fruit in a thick-walled pan and to fill up with granulated sugar. In 2 hours , apples will give juice. Add vanilla sugar, mix and leave for 15 minutes. Lay out the cut-off peel in a stewpan, fill in with water and bring to the boil. Cook about 10 minutes, filter broth.
Pour out apple infusion in a pan with fruit, put it on a plate, wait for boiling and reduce fire. Cook jam about an hour, periodically stirring up a pan. It is impossible to stir mix not to crush gentle pieces. The ready-made product will gain jellylike consistence and beautiful caramel and gold color. Spread out hot jam on clean dry banks, twirl covers and leave for cooling.