Useful and tasty apple jam will become in winter time an excellent dessert to tea or a stuffing for pie. It is possible to diversify usual apples jam with dried fruits, nuts, caramel and other additives.
It is required to you
- For apples jam with dried apricots:
- — 1.5 kg of apples;
- — 1.5 kg of sugar;
- — 1 glass of dried apricots;
- — juice of 1 lemon;
- — 1 glass of water.
- For apples jam with almonds:
- — 2 kg of apples;
- — 2 kg of sugar;
- — 2 tablespoons of a nibbled almond;
- — dried peel from 3 lemons;
- — 2 cm of a root of ginger;
- — 2 glasses of water.
- For apple jam with caramel:
- — 2 kg of antonovka;
- — 800 g of sugar;
- — 1 lemon;
- — 100 g of cognac or rum.
- For Paradise Apples jam:
- — 1 kg of small apples (diameter of 3-4 cm);
- — 1 kg of sugar;
- — 0.5 glasses of water.
Instruction
1. Jam from apples with a kuragoypromoyta dried apricots, fill in with boiled water for several minutes and cut small pieces. Wash up apples and clean, then remove a core. Cut pulp cubes and sprinkle lemon juice. Dissolve sugar in water and you cook a current of 10-15 minutes at small boiling. Fill up apples and dried apricots in a sugar syrup and bring to the boil. Remove from fire and cool to room temperature. Repeatedly bring jam to the boil. Reduce fire and you cook half an hour. Don't forget to remove a skin. Pour hot jam on the sterilized banks.
2. Apples jam with a mindalemvymoyta apples, remove seeds and cut segments. Clean a root of ginger and small crush. Shift apples and ginger in a big pan and fill up with sugar. In 6-8 hours pour in 2 glasses of water. Put on small fire and you cook after boiling of 5 minutes. Leave for 10-12 hours. Repeatedly boil thoroughly jam within 15 minutes. Fill up a grated lemon dried peel and you hold on fire of 5 more minutes. Cut almonds and fry within 3 minutes in a frying pan without oil. Pour nuts into hot jam, stir, spread out on the sterilized banks and close covers.
3. with a karamelyyuochistita apples also cut out a seed box. Cut apples into cubes and squeeze out on them a lemon. Dissolve 200 g of sugar in 1/3 glasses of water. Put mix on fire and you cook, constantly stirring slowly until sugar turns yellow. At once remove from fire, add apples, the remained sugar and stir. Put apples on small fire. You cook jam of 40 minutes after boiling. Pour in alcohol (rum or cognac), mix, merge in glass jars and roll up.
4. Paradise Apples jam Touch apples — only ripe, not worm-eaten and not beaten fruits will be suitable for jam. Wash apples in flowing water. The core and shanks shouldn't be deleted. Pin each fruit in several places a needle or a toothpick. Put apples in the enameled ware, fill up with sugar, pour a half-glass of water and bring to the boil. Leave for day at the room temperature. Then repeatedly boil apples within 5 minutes and leave for day. For the third time you cook apples in syrup at small boiling about 10 minutes. Scald banks boiled water and spread out on them apples, fill in with syrup. Cork with covers, wrap up and let's cool down.