Apples not only are useful and tasty – this fruit doesn't cause allergies. It can be used fresh or to prepare for the winter. For this purpose it is possible to choose different ways.
It is possible to make many tasty preparations of apples – jam, jam, jam and so on. Many hostesses prefer to do jam – it is simple to cook it, at some skill it is possible to spend sugar more economically, than for jam. The turned-out product is used both for sandwiches, and for pastries, eat cottage cheese, fritters and pancakes with it.
Preparation of fruits for cooking of jam
In recipes of fruit preparations of big differences isn't present – in structure ingredients can change, but thermal treatment is always required. As a rule, apples are boiled with sugar, sometimes add a lemon for sourness or berry to diversify taste.
To receive liter of apple jam, 1 kg of apples and 0.5 kg of sugar will be required. Its quantity can be increased or reduced – depending on gustatory qualities of the chosen grade of fruits and from what want to receive an initial product.
The grade of apples can be chosen any. Before cooking it is necessary to prepare them. Fruits are washed thoroughly, cut on quarters, then it is necessary to remove a core, a tail and seeds. The peel is cut off at will or left untouched – it contains useful vitamins. From the apples bought in shop it is better to remove it nevertheless.
How to cook apple jam
Before cooking jam from apples, the prepared fruits should be softened. For this purpose it is possible to choose one of the following ways:
- Fill up the prepared apples in a multicooker bowl, set the suppression mode. Bring fruit to softness.
- With use of the double boiler. To load segments of apples into offices, to steam out 20 minutes.
- To pour water on a bottom into a pan, to put pieces of apples, to close a cover. Include the minimum heating on a plate, weary to softness. Weight should be mixed from time to time.
After softening the fruits should be pyurirovat. They are crushed by means of a masher or the blender, it is possible to wipe through a sieve. The last way won't be suitable for apples from which didn't remove a skin.
Put the turned-out puree in suitable capacity for the subsequent cooking. Under it to include small fire, to wait until weight gets warm and to add sugar. It is necessary to cook about an hour. It is regularly necessary to stir slowly weight in a pan. An hour later it will be still liquid, but it is normal – jam in the course of cooling gets thick. It is possible to place it then in the fridge – it will be even more dense.
While jam cools down, it is necessary to sterilize banks and covers for it. If weight is intended for long-term storage, it is necessary to display it hot, then to twirl covers. The closed banks cover with a warm blanket or a thick towel, leave before full cooling at the room temperature. Then it is possible to remove them for storage in a cellar or to the storeroom.