Unsalted apple jam. Recipes for delicious apple jam for the winter - how to make jam from apples at home. Why are you getting ready?

Apple confiture for the winter is a wonderful treat for children and adults, you can eat it just with tea or use it as a filling for pies and a hot cake. When harvesting, we noticed that you have a lot of hardened, frozen or wormy apples, it’s not worth throwing them away, they will be a miracle orphan for our preparation (of course, some damaged parts will have to be cut off). About those, simply, deliciously, very tasty, on the stove or in a multicooker - read our article. Of course, in addition to all the fruits, the recipe can be supplemented with various additives, as well.

Apple confiture for the winter

To prepare you will need:

1 kilogram of peeled pulp, skins, and rotten parts of apples;
a half-liter jar of sugar beetroot;
a pinch of cinnamon.

Grate the prepared apples so that the stench does not darken; you can add lemon juice to them (or you can not add them; the oxidation of the fruit does not add to the taste of the final product). Add the pulp to the selected masa, stir and let stand for a quarter of a year, allowing the apples to drain. After this, carefully put the saucepan on the stove and cook the apple confiture for the winter until it’s finished, it will also add a golden, light-colored color. At the last stage of cooking, sizzle the cinnamon, stir and pour into jars while hot. Store in a dark place until the winter cold. Before speaking, to taste the cinnamon, you can add cloves, vanilla peel and other reserved spices.

Apple confiture for the winter "Summer flavor"

To prepare the stock that is in the mouth, take:

3 sweet apples (you can take them in different colors: yellow, red and green);
1 juice orange;
a quarter of a bottle of filtered water;
350 g cucru.

If you want to prepare confiture in reserve, proportionally increase the amount of ingredients in the recipe. Wash the apple, remove the inner chamber and cut into 2 parts. Peel the orange from the juice and skins; there is no need to discard the remainder, we will need it during the cooking process. Now cut the fruits into small cubes, place the masa in a saucepan with water (50 g), add the zuccor and bring to a boil. After this, stir, change the heat and boil again. While the confiture is on the stove, prepare some orange zest. It’s simple to make: grate any skin that’s lost, you’ll need 2 teaspoons of this milk. A couple of minutes before it’s ready, pour the confiture into a saucepan and stir. Your product may come out thick, beautiful amber-yellow color. Take a teaspoon of masa from the bowl and pour it onto the plate: the prepared confiture should not spill. That's it - now pour the mixture into jars, cover with lids and send for storage.

Apple confiture at multivartsi

You will only need quite a bit of time to prepare the special confiture. For anyone else you need:

kilograms of fresh apples;
300-500 g of cucumber powder (of course, there are no licorice fruits, as well as your favorite tastes);
a little citric acid.

Peel the fruit, cut into slices, cubes, grate - choose the method for the taste. After this, mix them with citric acid and citric acid diluted in a teaspoon of water, place in the multicooker bowl and set to the “Simmer” mode, the confiture will boil. As soon as it’s done, change the mode to “Gasinya” and leave it to cook for 1 year. Then mix the mixture and pour into jars as before. Now you have 3 simple recipes for confiture - the most delicious and natural addition to a meal or evening tea.

Do not cut any preparations from apple fruits. Preservation is especially relevant because it does not require a lot of time and effort for preparation. Such express preparations include apple jam for the winter, recipes for which will be discussed below.

When preparing the jam, there is no need to worry about saving the fruit pieces from the finished syrup. Apple jam can be added to all-purpose herbs, as a spread, as a spread on toast, or as a filling for a convenient tart.

Sweet version of jam

You don’t have a lot of time to prepare, but there are a lot of apples? We suggest you quickly use one of the quick and easy recipes for preparing a sweet and savory dessert. The time has come to get up and make apple jam.

Products:

apple – 3 kg;
lemon juice - 25 ml;
tsukor-pisok - 1.9 kg.

Dii:

Mash the fruit, remove any unwanted parts and skin. Cut into hand bowls and pass through a meat grinder. Add lemon juice to the finished mixture and mix thoroughly. Sift the tsukor and stir. Place on the stove and cook over medium heat for 40 minutes. In order to prevent the sumish from sticking to the bottom, it is necessary to stir regularly using a vikory wood or plastic spatula.
Place the prepared dessert into sterile jars, close and leave on the kitchen counter until cool. Save it from the lily.

Licorice lasoschi with cinnamon

To prepare this recipe, you can use apples of the “Semirenko”, “Renet”, “Golden” variety. Making apple jam with cinnamon for the winter at home is easy and simple, and as a result it comes out even juicier and aromatic.

Products:

Cucumber powder - 800 g;
apple fruits – 1 kg;
melena cinnamon - 15 g;
filtered water - 60 ml.

Rinse the fruit, scrape out any unwanted parts and crush with a crushed cube. Add apples, zukor, cinnamon and rіdina in a container. Place on the stove, use minimal heat and cook for 40-50 quils, don’t forget to stir.
Place into clean jars, seal tightly and turn upside down. Leave this look for 10-12 years. Afterwards, take it from the fools.

To give more bright taste and aroma, the spice is allowed to be added to the appearance of the stick. Boil the apple in it at the same time, and 2-3 minutes before the stove is turned off, carefully simmer it down.

Jam at the multivartsi

The same gentleman in the kitchen uses a multicooker. With this help you can quickly and deliciously prepare porridge, pepper and other herbs. “Wonderful baked goods” are especially valued by those who prepare for the winter. Apple jam is easy to make in a multi-cooker, but the taste is unforgettable. We recommend taking a look at one of the options for this unique dessert recipe.

Products:

apple fruits - 1.8 kg;
citric acid - 1 tsp;
gelatin - 7 g;
tsukor-pisok - 600 g.

Robot order:

Rinse the fruit thoroughly under running water. Place in a tavern bowl and sprinkle with dill. Cool and dry. Remove the skin, filling box and other unsuitable food items. Roll into a cube of small size.
Place in a blender bowl and refine. Place the finished masa in a multicooker, add lemon juice, zuccor and mix thoroughly. Set the Porridge mode and the timer for 45-50 minutes.
Time to dissolve the gelatin in warm water using a plastic bowl. Just like a multicooker gives a signal about the readiness of seasoning, add gelatin. Mix well, place in clean, sterile jars, and seal tightly. Turn it over and clean it up.

Respect! If you choose to add a little more gelatin, you can make marmalade instead of jam.

Confiture with oranges and apples

To predict the warmth, bright and happy summer, you need to prepare a hot and savory confiture with apples and citrus fruits. The dessert is pleasing not only to our own guests, but also to our guests. Due to the presence of orange juice, lasoschi have a consistency similar to jelly.

Products:

red apples – 3 kg;
chickpea sand - 2 kg;
warm water - 500 ml;
lemon - 1 pc.;
oranges - 800 g.

Now - what to do:

Fruit vimity, viklasti on towel. Peel the apples from the skins and the inside of the box. Roll into medium-sized cubes, place in a saucepan, fill with dill. Cover it and leave it for the day.
Peel the oranges, removing the skins and white liquid. Grind the zest using a knife or food processor. Cut the yakush into cubes, remove the brushes.
Strain the apple infusion through a sieve and add 500 ml. Combine apples, infusion, orange, zest and pulp. Place on low heat and cook until the apple slices become crispy. Pack into jars, close tightly and turn the container over.

With apple seed

This recipe is perfect for literate and economical government workers, who know that there is no harm in going to the booth. The poppy seed is lost during the preparation of apple juice and is considered a good ingredient for winter lasso. Strava won’t require a lot of zhusil, and the axis of relish can inspire a gourmet. Let's take a look at Pokrov's technology, how to make apple jam.

Products:

poppy seed with apples - 500 g;
fruit juice - 250 ml;
tsukor-pisok - 500 g;
spices (cinnamon, vanilla or cloves) for relish.

Procedure:

It is necessary to carefully sort through the top of the head: to remove the present and other unwanted parts. Place the preparation ingredients in a saucepan and add juice. Stir and place on the stove, after boiling, cook for a quarter of a year. Add the pulp and spices, stir and continue cooking for 7 more chickens on low heat.

If you like licorice apples for relish, you can add lemon juice. Spread the ready-to-serve jam into lined jars, close tightly, and after cooling, remove from the bottles.

Apple jam is the most popular and favorite licorice jam. The wine is not less tasty, but even more brown. Most of the population does not know about the many benefits of this product.

It is imperative to know the root power of apple jam. It preserves all vitamins and microelements. Just like fresh apples, the boiled version has plenty of flavor. Take revenge:

beta - carotene;
vitamins (A, B1, B2, H, C, PP);
potassium;
calcium;
sodium;
zinc;
phosphorus;
zalizo;
magnesium;
selenium.

All these components are completely transferred from apple jam.

The sweet dessert is flavored with:

normalization of etching;
the value of heart pain;
Reducing blood cholesterol.

Cream of over-infused bark juices, the product contains a wonderful source of vitamins, microelements, and vital substances.

Tsikavy apple jam recipes for the winter

Be like a gentleman, love to experiment. Skin, melodiously, has a special recipe from grandma. And all the simple recipes for apple jam that all gentlemen know about.

Before starting the process of preparing apple jam for the winter, it is necessary to process the fruits. Ix trace:

The apple does not need to be peeled. However, the jam without them will turn out inferior and uniform.

Simple recipe for apple jam

The method of preparation itself is traditional. Enter the malt warehouse:

kilogram of apples;
a bottle of water;
kilogram of tsukru;
1 tsp. citric acid.

First prepare the mixture in a container for cooking.
They can be ground or finely chopped. Add all the ingredients there and put on fire. It is necessary to respect it steadily so that it does not stick. After boiling, cook until fresh.

The jam becomes thicker if you cook it over high heat. For more rare things, it is necessary to change the strength of the fire.

The finished dessert is poured hot into sterilized jars and sealed. It is important to save in cold weather.

Here's a simple recipe for apple jam. You can cook it manually from any type of fruit. Come and stop, licorice, sour apple. The result is crazy, to calm down the gentleman.

Recipe with added cinnamon and vanilla

How to make apple jam with a special flavor? Just one insignificant ingredient can radically change the taste of the herb. To add a special, unique taste to apple jam, you need to add a pinch of cinnamon and vanilla.

For preparation you need the following components:

kilogram of apples;
kilogram of tsukru;
flasks of water;
chalked cinnamon and vanilla.

The apple must be prepared ahead of time, as it was intended to be served later. Grind into meat grinder. Pour the sumish that comes out into a non-stick saucepan. Pour water onto the apple and set it on the stove. Cook this sumish every day on high heat. During this cooking process, it is necessary to stir the consistency, the fragments will gurgle and splatter on all sides.

After 30 minutes of cooking, add zukor. Boil the prepared apple jam on the stove for another day. You can add a pinch of vanilla and cinnamon at once with the zucchini or after 10 minutes.

If you don’t like the strong aroma of cinnamon, you can boil a cinnamon stick with the jam for 15-20 minutes, then discard.

You can make apple jam for the winter with this recipe and with additional additions. They sizzle from the cucrum at the same time.

Simultaneously extract the zest, cinnamon and vanilla. The relish to appear unpretentious. The jam is removed from the fire and left immediately.

You can add the following ingredients to apple jam: cinnamon, lemon, anise, cloves. You can also pick cherry leaves for a special aroma.

Recipe for apple jam from Antonivka for the winter

This is a special ingredient in the recipe for apple jam from Antonovka for the winter. There is nothing more than a liter of water. The specificity lies in the variety of the fruit itself. The stench is rich in pectin, which makes the garden burn well. For jam you need:

kilograms of prepared apples;
liter of water;
kilogram of tsukru;
0.5 tsp. citric acid.

The apple must be peeled and finely grated. Place all ingredients immediately into a saucepan and cook stirring. After boiling, cook another 40 hvilins. Shut up in the hot room.

The specificity of this recipe lies in the variety of apples itself. Jam comes out of them like marmalade. The skin fraction of the fetus is kept intact. Water is reconstituted on solid jelly.

Apple jam at Multivartsia

In addition to traditional methods of preparing sweet desserts, it is possible to use a multicooker. This is the way to make it easier for the mistress to prepare wonderful jam.

It is necessary to take:

kilogram of apples;
0.5 kg cucumber;
2.5 bottles of water.

After peeling the skins of the apples, do not discard them, but steam them in the multicooker itself, adding 200 ml of dill. This will extract the pectin from the skin and help the jam thicken.

Remember that the peeled apple needs to be cut into pieces and put into a slow cooker, add juice, and remove the boiled skins. Add the cucumber and put it on low for 1 year.

After finishing the mode, you need to stir everything and turn down the boiling mode for 40 minutes. Stir the jam several times as you go.

Pour the prepared dessert into the jar and roll it up. It’s not difficult to make apple jam in a multicooker. It is necessary to be careful about the heating temperature of the appliance. Boil jam no more than 130 degrees. Since you can choose the temperature, you need to adjust it at 130 degrees.

The quantity of apples for making jam in a multicooker does not need to exceed 1 kg. Otherwise, place the dessert in a slow cooker and add jam and jam.

If you follow the basic cooking rules, there is no way to prepare thick, rich apple jam in a rich, bright sauce. You don’t need to think about how to prepare apple jam for the winter at home; it’s easy and quick to make.

This savory dessert can be used as a licorice addition to tea, or for making buns and pies.

How to make a simple recipe for thick apple jam at home for the winter? Jam for filling pies is prepared from different varieties of apples, although late-ripened varieties are best suited.

Summer varieties become plump after harvesting. To change the thickness of the zucchini and avoid compromising the compote, add rare or thick pectin.

Rare pectin is prepared at home. Boil the skins of apples (cooking time for 20-30 minutes), which you peeled to prepare the uncovered pie. Throw out the skin, and piss off the soil that was created during the war. Place it in the refrigerator. Add pectin instead of water when boiling.

Before preparing the jam, the skins of the apples are cut. Sometimes clear jam comes from unpeeled fruit. Catch the first recipe.

Thick apple and lemon jam at home: a simple recipe

1.5 kg of sour apples yields 1.7 liters of thick jam.

Ingredients:

sour apple – 1 kg;
tsukor – 1.5 kg;
lemon for juice and zest - 1/2 part.

Peel the fruit from the core and cut into small pieces.

Do not remove the skin from apples; the skin contains pectin. It is necessary for the removal of toxins from the body and for digestion. jelly-like substance, powerful confiture.

Place the saucepan of apples on the fire. Add 1 bottle of water. Cook for 15-20 khvilins, the fruits will become soft. Do you have a double boiler? Boil raki over steam.

After 20 minutes, pour the water in which the apple was boiled into a bottle. We still need wine. In detail, boil the fruit in a blender. Add ubik puree.

Place the zukor in another bowl. Licorice fruit? Add zukor in proportion one to one. We add water to the cherry sand, which is what the fruit needed.

Cook the syrup until it thickens. Cooking time: 15-20 minutes after boiling over dead fire. The syrup is a light color, not caramel. There is no need to re-etch. Stir the sweet syrup gradually.

Has the syrup become clear? Add 0.5 tbsp. spoons of fresh lemon juice or citric acid on the tip of a knife. Tsukor does not crystallize. Cut half the lemon from which the juice was extracted into small pieces. Add the zest to the syrup.

Lemon zest can be replaced with orange zest.

You can check the readiness of the syrup like this:: From the spoon used to steep the brew, take a drop of cold syrup onto your finger. Press the drop between the cut and the thumb. Do you feel the strain of the heat, do threads appear between your fingers? The syrup is ready.

Carefully pour the puree into the syrup. If you want to extract the rich jam at the end, pass the applesauce through a sieve.

Whisk together, mix the puree and syrup until smooth.

Cook for 40 chickens for up to 1.5 years, stirring constantly. I recommend putting a rosette on the gas stove.

The hot mixture is poured into sterilized jars. The container is closed with plastic or screw metal caps. The malt is stored at room temperature.

Savory jam with white apples and cinnamon: recipe for the winter with photos

Unsatisfied gentlemen cook fruits for the winter using the classic recipe. Have you filled your hand? I encourage you to experiment with flavors. Add cinnamon and vanilla to the jam.

warehouses: cinnamon, vanilla zukor, zukor-sand, 1 bottle of boiled water at room temperature.

Preparation process:

We rinse the white liquid under running water and re-convert until the fruit is clean.

Cut the apple into quarters with the skin on, so you can easily remove the core. Then the skin quarter is further divided into 3-4 pieces.

As a reminder, add fruit to the blender, add cinnamon, a bag of vanilla bean and 0.5 bottles of water. Turn on the blender.

The puree is transferred to a saucepan, the gas is reduced to a minimum. The vogon is not added for 15-20 minutes. Church sand is added to the taste.

Apple jam is ready. Poured into sterilized jars and stored for the winter.

Apple jam with clear little pieces in a multi-cooker Redmond 92

Prepare confiture following this recipe if you don’t like tedious-sweet jam. Choosing malted fruits, choosing less turmeric.

Prepared:

peeled apple skin – 1 kg;
tsukor - from 260 g to 0.5 kg for relish.

Peel the apple from the skin. The core of the rayok is discarded, and the skin is put in a saucepan, filled with water and cooked for 20 quills.
Peeling an apple is important. For 1 kilogram of apples you need up to 0.5 kg of zucchini.
Pieces of fruit are placed in the multicooker bowl. The water in which the skin was tormented is poured into the skin of the skin. 150 g of compote is poured into the multicooker bowl. Visipaemo tsukor.
The mode “Dim” is set. Hour – 1 year.
After a year, open the multicooker and stir together. Close the lid. Install the "Vipichka" program for 40 minutes. If you want to save pieces of fruit during the cooking process 2-3 times, carefully mix together. Give it an hour to turn into jam.

You can transfer the apple jam to a prepared 700-gram jar. Before finishing, turn the jar upside down. Delicious!

Recipe for making apple-plum jam without thickeners

Ingredients:

licorice apples - 1 kg;
prunes - 2 kg;
Cucumber sand – 2 kg.

Wash the prepared fruit. Rip the skin of the apples, remove the core from the apples. Divide the plums into two halves, remove the stems.
Transfer the fruits for the confiture to a saucepan, add the sand. Cook stirringly for 60 minutes. Let the varennya okholone.
Using a blender, blend the malt into a smooth paste. Cook for another day after boiling. Place the jam in dry, sterilized jars with lids and screw on.
Wrap the workpieces for the winter with a towel for 5-6 years. The jam is ready.

Very tasty jam with apples, pears and plums - you'll lick your fingers

This recipe combines 3 different flavors, resulting in a very aromatic and savory finished product. If the winter-hardy alich is growing in the garden plot, pick up the fruits to prepare a dessert for the winter.

Ingredients:

sliced green apples – 1 kg;
pears cut into pieces without cores - 1 kg;
Alicha without brushes - 1 kg;
tsukor - 3 kg;
Place apples, pears, plums in an enamel bowl.

Soak the fruit pieces with the cucumber and mix. There is no need to add water. Let the fruits juice and do not burn, just turn the stove to low. Add vogon to the world of visionary juice. Cook after boiling for 20 minutes|minutes|.

Take the basin from the stove and let the jam sit until morning. Repeat the procedure again. After 20 minutes of cooking, blend the fruits with a blender and cook for another 10 minutes.

Prepare the jars ahead of time: sterilize and dry. Pour the jam into jars and cover with dry gwent caps. The lyohu has jam for a gustne.

A simple recipe with apples, oranges, lemon and cinnamon

It’s nice to receive a jar of fragrant, viscous jam with the rich taste of orange as a gift from a newborn or holy day. Prepare for your satisfaction.

Ingredients:

sour apple of the Semerenka variety – 1 kg;
oranges - 1 kg;
lemon - 1 piece;
tsukor - 800 grams;
cinnamon - 1 stick;
Imeretian saffron - 0.5 teaspoons.

Jam - fruit or berry sweets with a jelly-like consistency. It is important to prepare the fruit with a high amount of pectin, a natural thickening agent that provides the product with a characteristic texture. Apples are ideal for making jam.

Why are you getting ready?

More pectin is found in soft, dried or partially unripe fruits. The same apples should be selected for the preparation. The fruit has become soft and the pulp can be vikorized to make jam, not jam. Apples are no longer good for fresh ones. Among the largest varieties are sour-licorice varieties:

"White pouring";
"Grushivka";
"Antonivka";
"Slovyanka";
"Ranetki";
"Simirenko".

To implement the basic recipe, apple custard, you will need zukor. Deyaki dzherela recommend brothers brown, outlines, prote vikoristannya traditional white ones on the relish of lasoshchiv will not appear in any way. True, brown zukor will give you a beautiful caramel color.

Other fruits, berries and vegetables, as well as various spices, can be added to the jam as additional ingredients.

Some jams with pieces of fruit are served with a heterogeneous (multiple) variety of sweeteners, also called confiture.

Jam is often prepared in a basin: such a container will ensure even heating of the product. A cauldron or saucepan made of stainless steel or with a ceramic coating will do: the jam will stick and burn to the bottom of the enamel container. Chotiri finely prepared lasoshch.

The thickness of the tsukru. The classic ratio of apple and zucchini when preparing jam is 1:1. You can use more zucchini or a little less, but you can greatly change the amount of the sweet ingredient; it’s not easy to cook: the product can be slightly compressed.
Technology. The jam is prepared in a number of steps, which is necessary in order to preserve the shape of the berries and fruits, and when preparing the jam it is important to achieve uniformity, so the product is cooked at one time.
Trivalism of the brew. Depending on the recipe, the stock can be prepared from 20-30 to 40-60 eggs. Over-poisoning of the product has a negative impact on color, consistency and taste. It is not possible to make jam without boiling: thermal processing will help to achieve the characteristic consistency of the jam.
Ukladannya. To preserve the hot preparation for the winter, place it in sterilized jars up to the very edges: the less the container is exposed to wind, the longer the jam will be preserved. To protect the product from mold, you need to cover the casserole with a circle of waxed paper before seaming.

To check the readiness of the product, you need to drop a small amount of it on a saucer and after one or two minutes add a plate: if the jam has thickened on the surface, if it does not drip, the brew can be completed.

Apple jam for the winter: 10 options

Puree the apple, remove the stems and core. Since the skin of the fruit is thin and cannot be removed, the taste of the jam will not be noticeable from the outside. It is recommended to cut the thick skin. Chop the fruit into small cubes or grate with a grater. You can make apple jam by passing the main ingredient through a meat grinder. The finer the cut fruit, the better the lasos are prepared.

Traditional

Particularity. A simple recipe for apple jam is a magic wand for busy gentlemen who want to quickly preserve a lot of fruit with a minimum amount of ingredients.

Components:

apple – 1 kg;
tsukor – 1 kg;
water - water bottles.

Technology

The apple is mixed with | cucrum, add water, boil.
Cook 40 quilins until the fruit is softened, stir, reduce the heat to a minimum, cook for another year, stirring occasionally.
After you have decided to change the mixture around the clock, check the readiness of the jam.

As a fruit base, apples and pears can be mixed together in sufficient proportions to give the product a unique aroma.

Shvidky

Particularity. If the stove hasn't been standing for a while, you can make jam in the oven: you'll be able to soak up the steamy jam.

Components:

apple – 1 kg;
tsukor – 1 kg.

Technology

The apple is mixed with | whole, leave for 30-40 minutes|minutes| to see the juice.
Place the oven at 250°C. After boiling, the jam is ready.
First, process the masa with a blender or pass it through a meat grinder, then boil and cook one quill.

With oranges

Particularity. Preparing orange jam and apples for the winter with citrus zest. Therefore, it is necessary to kindly wash the fruit with running water with the Lord’s mercy.

Components:

oranges and apples - 1 kg each;
tsukor – 1.2 kg;
water - two bottles.

Technology

Using a grating grater, remove the zest from the oranges.
Divide the citrus fruits into slices and mix into white syrup.
Pour water over the apple, boil, stir in the water and cook until softened.
Rub the masa through a sieve, heat and add oranges and zest.
Cook gradually, stirring occasionally, for 12-15 minutes.

When preparing lasso for diabetics, you can add the zucchini: for 1 kg of fruit base, take 700 g of sorbitol and 500-600 g of xylitol.

With lemon and cinnamon

Particularity. Pairing apples with cinnamon in cooking is considered classically harmonious. It is better to combine the spice in sticks, and before adding it to the herb, trim it with a cavod grinder or special milk.

Components:

apple and tsukor - 1 kg each;
lemon – one plіd;
water - water bottles;
cinnamon melena for relish.

Technology

Mix lemon juice with apples, add zukor.
Pour again until you see the juice.
Pour in water, boil and cook over low heat for a quarter of a year.
Remove from the stove, cool slightly and blend with a blender.
Boil the khvilina and cool.

Together with the cinnamon, you can add ginger into the jam, but not more than one or two tablespoons, otherwise the taste of the preparation will be soothing. The savory taste of lasoshka, boiled with five or six fresh mint or basil leaves.

For plum

Particularity. Lasoschi are prepared without water and therefore come out thicker. If the plums are sour, you can increase the thickness of the zukru by 200-300 g. If you put the lard in the refrigerator to store, the consistency of the stench will become similar to marmalade.

Components:

plums – 1 kg;
apple – 0.5 kg;
tsukor – 1 kg;
cinnamon and lemon zest - a teaspoon.

Technology

Cut the plums in half, remove the brushes. Mix with apples.
Add zukor, cinnamon and lemon zest to the mixture and leave for one hour.
Heat over medium heat, stirring, until the pulp is broken.
Change the fire and cook for another day.
Cool the apple-plum mixture, grind through a sieve or beat with a blender.
Boil again, cook the hvilinka.

You can replace plums with peaches and apricots.

With watermelon

Particularity. To prepare jam from apples and watermelon, you need to extract the pulp of sweet fruits of a bright yellow color. After the finished product has cooled, you can add one or two tablespoons of honey.

Components:

watermelon, apple and tsukor - 1 kg each;
lemon – one plіd;
water - two bottles.

Technology

Cut the watermelon into cubes, mix with apples, add water, cook until the fruit and vegetable mixture is softened.
Mix in zuccor, lemon juice and one or two teaspoons of citrus zest.
After breaking the crystals, change the cucumber to the fire and cook, stirring, until the liquid has evaporated.

To achieve a uniform consistency, before adding the zucchini, you can puree the boiled apples and watermelon using a blender.

With carrots

Particularity. Carrots are a hard vegetable, so the fruit needs to be boiled to soften it. Choose licorice and juice copies of a bright-hot-hot color.

Components:

apple – 1.2 kg;
carrots – 1 kg;
tsukor – chotiri bottles;
lemon - two pieces;
water - repeat the bottle;
Meleniya ginger and cinnamon - half a teaspoon each.

Technology

Grind the carrots with a large grater, fill a bottle with water and add three quarters of the bottle with the carrot.
Heat the oil over a low flame until the whole mixture does not steam. Tse trivatime 40-50 hvilin.
Chop the apple and lemon (with zest) into small pieces and add to the carrots.
Combine any remaining zukor, cinnamon and ginger, pour in a glass of water, cook until the apples are soft, remove from the heat, and cool.
Grind with a blender and a meat grinder.
Boil again, cook one khvilina.

With black pea

Particularity. You can make apple jam in a beautiful burgundy color using distilled black pea berries.

Components:

apple – 2 kg;
tsukor – 1 kg;
black pea – 300 g;
water – 0.5 l.

Technology

Pour dill over the berries, cook for five minutes|minutes| on a quiet fire.
Add sliced apples (do not remove the core), cover with a lid and cook for 20 minutes, stirring every hour.
After softening the berry-fruit mixture, remove the pan from the heat, cool the crumbs and rub through a sieve to remove the brush and skins.
Add zukor until pureed, boil and simmer over low heat.

Instead of pea, you can substitute crane or lingonberry. In this variety, the quantity of berries increases to 1 kg, and the quantity of zucchini increases to 2 kg.

At the multivarts

Particularity. Make apple jam from the multi-cooker to help bring cobs to the masters. This universal device eliminates the need to constantly clean the stove. When using a multicooker, 1 kg of apples cannot be removed.

Components:

apple – 1 kg;
tsukor – 0.5 kg;
water - bottle.

Technology

Mix the apple with cucumber, soak it in the soup and set the “Gasinnya” program for a year. The lid of the multicooker is closed.
Mix the warehouse, set the “Vipichka” mode to 40 minutes, depriving the lid of the appliance of a little bit of repair. By the time the jam is ready, the jam will spoil.

Lassies can also be made in a bread maker by placing the ingredients in a bowl and setting the “Jam” mode for an hour, following the instructions for adjustment.

At the microchicken stove

Particularity. You can prepare a small amount of jam in a micro-wood stove, which is not ideal for preparing preparations for the winter.

Components:

apple - two fruits;
tsukor and lemon juice - according to pivsklyanka.

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Mix the zucchini and apples in a container for a microwave oven, cover with a lid.
Place the bowl in the oven for three or four minutes, turning the heat to maximum.
Let the mixture cool and puree in a blender.
Place it again in a microwillow oven at the same time, in which case it is necessary to work at 60-70% of possible effort.
Mix lemon juice.

Lasoschi “with rodzinka”

To ensure that the preparation comes out with more flavor, water can be replaced with fresh juice. Apple and grape are excellent. Three more ideas.

Remove the skins. If you cut the skin off the apples, you can pour half a bottle of water, boil ten pieces of water, strain and stir in the prepared jam instead of water. The skin itself contains more pectin, which means that the lasso with such a broth will come out even thicker.
Honey. By replacing the cinnamon with honey, you can prepare the cinnamon with malt. Recommended proportions: 0.5 l of dairy product per 1 kg of apples. Strong heating of honey reduces the viable value of the product, so it should be added to the warehouse after the fruit paste has been cooked and cooled to 50-60°C.
Cake. After preparing apples, the juicer loses the top. This product is suitable for making jam. Boil the paste in the traditional way, instead of using water or vicorising fresh fruit juice, and from the top before cooking you need to remove the solid parts that stink: brushes, skins, tails.

Why?

Enjoy home-made jam with apples and a bite of tea, or spread it on toast to crunch it up. And if you want something special, you can quickly get by with simple recipes, aimed at them below.

Licorice milk

Beat two eggs with two tablespoons of cinnamon and a teaspoon of salt.
Mix a bottle of milk, a bottle of kefir, and repeat a bottle of boroshna.
Using a blender or mixer, beat the dough without breasts.
Vipekti mlintsi.
Cover the skin with apple jam and burn it over the roll.

Kexi

In a vikory mixer, beat two eggs with a bottle of cucumber, add kefir to the bottle.
Mix two bottles of beard with fluff (repeat teaspoons) and add to the dough.
While beating continuously, add two-thirds of a bottle of refined olive oil.
Spread half a teaspoon of apple jam among the muffin tins.
Preheat the oven to 180°C for 25 minutes.

Manna porridge

Pour 300 ml of milk into a saucepan and heat the milk.
Add two and a half tablespoons of beard.
Bring to a boil, change the heat, and cook stirring until thickened for two or three minutes.
Turn on the stove, cover the pan with a lid and leave for three to five minutes.
Place it on a plate and add a tablespoon of apple jam to the animal.

The apple jam recipe can be adjusted to suit the taste of your household by adjusting the ingredients and proportions of ingredients. Lassies, in which the volume of the zucchini is older or the fruit base is larger, can be saved at room temperature; if there is less sweet component, the preparation must be placed in a refrigerator.