Apple jam is a delicious and healthy dessert. Fragrant, amber-golden, it pleases with its unique delicate taste, shimmering in a transparent jar and inviting you to try it. And today I will tell you a recipe for how to make delicious, tender apple jam at home. And it's very simple if you follow my simple, proven recipe with step-by-step cooking photos.
To prepare apple jam we will need:
- apples
- sugar
So, you have a certain amount of apples that you want to process into jam. It is not necessary to use perfect apples for jam. On the contrary, most often, those fruits that cannot be stored for a long time are used for processing. But even if your apples are perfect, it doesn’t matter, we’ll cook them too.
Apple jam recipe with photos
The fruits must be washed thoroughly. Remove the core and peel. Some housewives claim that it is not necessary to remove the peel - it will become soft when cooked. But I prefer the jam to have a delicate, soft consistency, and no matter how hard you try, the pieces of peel, although small and soft, will still be felt. Also remove existing defects: wormholes or rotting, if any.
If after peeling it is not possible to weigh the apples, estimate approximately - during peeling they will lose about one-third of their weight. That is, if you took 1 kilogram of apples, after peeling you will have approximately 650-700 grams of net weight left.
To ensure that your apple jam has a uniform consistency, grind the apple pieces in a meat grinder. Place the finished puree into the prepared cooking container. And add granulated sugar at the rate of 1:1, for one kilogram of apples - one kilogram of sugar.
If you know that apples themselves are sweet or you avoid a lot of sugars, it's fine to use less. After all, jam takes a long time to cook, and there is no need for a large amount of preservatives.
What to cook jam in
Apple jam, like other jams in principle, is best cooked in an enamel container, preferably without chips, cracks or deformations. Stainless steel cookware is also suitable for these purposes. It is not advisable to use aluminum cookware for cooking jam - apples contain a large amount of acids that can oxidize aluminum.
How to cook apple jam correctly?
Place apple jam mixed with sugar over medium heat and, stirring frequently, bring to a boil. The foam that will appear on the surface of the jam must be removed. You should not allow pathogenic microflora to develop in air bubbles. 
After boiling, it is worth boiling the apple jam for about an hour. Stir it occasionally to distribute the sugar evenly and prevent it from burning. It is best to use a wooden spoon or spatula for these purposes. 
Gradually during the cooking process, the applesauce will begin to acquire a brownish tint and become transparent. The amount of foam will gradually decrease. The jam will turn amber.
The color of the original product can vary from deep yellow to brown. It depends not only on the cooking time, but also on the type of apple. For example, jam from White filling remains light yellow even after an hour of cooking, and apples with red peel and pinkish flesh will acquire a brown tint.
During the cooking process, the jam will gradually begin to thicken. You can simmer it longer if you like it thick. Just don’t forget that after cooling, the thickness of the apple jam will increase.
Capping jam into jars
Place the finished apple jam in dry, sterilized jars and seal thoroughly. I have already written about how to sterilize jars and lids in previous articles.
Apple jam is thick, contains enough sugars and undergoes long-term heat treatment. Therefore, you can store closed jars of jam even at room temperature. Well, once opened, it’s still better to put them in the refrigerator.
In general, this is the whole secret of how to make apple jam at home for winter, because it is an indispensable sweet in any family. You can bake pies with it, wrap it in pancakes, and put it in grated pie. You can simply spread it on some bread and eat it with some tea.
Mmm... delicious! But making block jam according to my recipe is not troublesome and simple. Cook it with pleasure and delight yourself and your loved ones. And also do not forget about other types of self-improvement and often visit our portal of training and self-development and read about the benefits and harms of apple juice and apples, recipes for making other types of jam, as well as many other tasty and healthy sweets.
Jam in translation means boiled juice. This healthy delicacy is obtained by long-term boiling of fruit or berry puree, mixed with sugar until smooth. Apple jam for the winter turns out very tasty, especially according to this recipe. Different varieties are suitable for its preparation, but the most optimal is White filling. These apples are moderately sweet, but not cloying, give a slight sourness, boil well and quickly, which is very important for creating a flavorful puree without lumps.
Ready-made apple jam in winter is very tasty to eat with a bun with butter, it can be added to porridge, can be used as a filling for pies, etc.
Ingredients:
- white apples (1.1 kg);
- 800 g sugar;
- 100 ml water.
Apple jam for the winter, a simple recipe with photos
1. The quality and consistency of the finished jam directly depends on the quality of the fruit, so you need to start preparing it by reviewing the apples and carefully sorting them.
The selected fruits should be thoroughly washed and dried, laid out on a towel or paper napkins. If there are damaged apples, they can also be canned, but before that it’s natural to peel and remove the broken part. 
2. Then the apples should be peeled. It is best to use a small knife with a thin blade or a potato peeler for this. This is exactly the knife shown in the photo. 
3. The peeled fruits are cut in half, the seeds are removed, and then cut into slices of any size, but remember, the smaller the pieces, the faster they will boil. 
4. Sugar is added to the chopped apples. You need to mix thoroughly and leave them for half an hour. During this time, the apples will release juice and the sugar will partially dissolve. 
5. All that remains is to add water, mix again and put the future apple jam on low heat to cook for the winter. The cooking time depends on how quickly the apples are cooked. Once boiling, this will take approximately 40 minutes. Then you need to check the condition of the slices and if they have turned into a homogeneous mass, then boil for another 20 minutes. 
6. If the apple pieces are still dense, they must be thoroughly mashed using a masher, and then the resulting puree should be boiled for at least 20 minutes. 
Advice: The main problem with cooking jam is the possibility of burning. To avoid this, you need to choose a wide container with a thick bottom, cook over very low heat and stir constantly with a wooden spatula.
7. To make sure that apple jam is ready for the winter, you need to drop it onto a clean, dry saucer. The drop should resemble jelly or thick marmalade and not spread. In our case, the jam should not be completely homogeneous, since a blender was not used in the recipe. You should not boil the jam too much, because then it will be thick enough and can be cut with a knife. 
Note: in our case, for rolling up for the winter, the apple jam was cooked for about 1 hour, and it became very thick. If you can see in the final photo, the dessert does not spread and can actually be cut. But this directly depends on the vessel in which you cook and on the power of the fire.
8. Transfer the finished jam into clean, dry jars. 
9. Then you need to roll it up immediately. 
There is no need to turn it upside down, but wrapping it in something warm until it cools completely won’t hurt. 
This ideal apple jam for the winter is not fussy and can be stored for several years. It is better to keep rolled up jars in a cellar or pantry. Be sure to try making this delicacy. On cold winter evenings you won't regret it.
Good afternoon.
And today we will again stock up on vitamins for the winter. Many people have already produced early varieties of apples, we are already full of them and it’s time to think about the form in which we want to stock them. We already know how to do them, too.
The third most popular method remains on the agenda - jam. This is an excellent option, which is suitable for spreading on a sweet sandwich and as a filling for pies, and just like that, jam goes great with tea.
By the way, if you like to cook all sorts of delicacies yourself, then you will find many recipes on the website www.legkayaeda.ru. Just recently a wonderful recipe for apple charlotte appeared there.
As you can see, jam can be prepared in completely different ways. You can have a consistency closer to marmalade, or closer to puree. It all depends on your personal preferences.
How to make thick apple jam for the winter
Let's start by preparing thick jam, which is perfect for filling pies. It will not spread or leak. Very comfortably. And very, very simple.
To fill a 1 liter jar you will need:
- 1 kg peeled apples
- 700 g sugar
- 100 ml water
Depending on the variety and sweetness of the apples, you can add a little more or a little less sugar. Add 900 g to sour apples, 700 to sweet ones.
Preparation:
1. Wash the apples thoroughly, peel them and remove the cores and seeds. Cut them into small slices.
2. Pour the apples into a saucepan, add sugar and water and put it on low heat.
3. During the cooking process, juice will be released from the fruit, so there is no need to be afraid that they will burn. Stir occasionally and wait until the liquid boils. To speed up the process, cover the pan with a lid.
4. When the water boils, remove the resulting foam, cook for another 5 minutes and turn off the heat. Let the apples sit for 2-3 hours until they cool and become limp.
5. Then puree the apples with a blender.
If you don’t have a blender, you can get by with a simple masher, but it will take a long time.
6. Put the resulting puree back on the fire, bring it to a boil and transfer it hot to the bowl in advance and roll it up with sterilized lids.
7. Leave the jars to cool upside down, and then store them in a cool place.
Recipe for making amber jam with apple slices
Another great option. in which the apples are not crushed, but cut into slices. Can you imagine what a tasty and interesting filling this would be for fried pies?
For cooking you will need apples and sugar in a ratio of 2 to 1. That is, for 1 kg of peeled apples you need to take 0.5 kg of sugar.
Preparation:
1. Peel and core the apples and cut into beautiful slices.
Then pour them into a saucepan with a thick bottom, put them on the lowest heat and sprinkle sugar on top. As soon as the sugar begins to melt, we begin to carefully stir the contents of the pan so that the slices do not burn.
2. Continue stirring periodically until the apples release their juice and a large amount of liquid forms in the pan.
3. From now on, we will continue to cook in order to evaporate enough juice to make the jam thick. Don't forget to stir periodically.
Unfortunately, there are no clear time instructions here, since everything depends on the temperature and quantity of food.
The main indicator of readiness is that the apple slices become translucent. This usually happens when at least half of the liquid has evaporated.
4. Place the finished boiling jam into pre-sterilized jars using a ladle, filling them to the very top and not forgetting to scoop out the syrup.
5. Roll up the jars with sterilized lids and leave to cool upside down under a blanket.
After cooling, store in a cool place.
Video on how to make apple jam in the oven
Another simple way to make thick jam is to bake apples in the oven. It turns out very thick, it’s practically marmalade.
Recipe for apple jam for the winter with condensed milk in a slow cooker
But this version of jam, without a doubt, will become your children’s favorite treat. Delicate puree with a sweet milky aroma. This is delicious. And still easy to prepare.
Ingredients:
- 5 kg unpeeled apples
- 1 glass of water (glass - 200 ml)
- 0.5 cups sugar
- 1 tin can of condensed milk
Preparation:
1. Peel the apples, remove the core and cut into small pieces. The finer we cut, the faster they will boil to a puree.
Place the apples in the slow cooker, add water, select the “Stew” mode and set the time to 40 minutes.
For the pan, we do the same thing: put the apples in it, fill it with water, set the heat to low, cover with a lid and simmer for 40 minutes, stirring occasionally.
2. After 40 minutes, the apples will turn into porridge, which is exactly what you need. Now add sugar to them, stir and bring to a boil over medium heat.
3. The next ingredient is condensed milk. It also needs to be mixed with jam and brought to a boil again.
4. You can skip the next step. Grind the resulting mass using a blender to a puree. If you do this, you will end up with puree, not jam. Now decide for yourself which consistency you like best.
5. If you choose to grind with a blender, then the resulting puree must be brought to a boil again, and then poured into pre-sterilized jars.
If you did without this, then you can put the hot jam into sterilized jars after the third step.
We fill the jars to the very top, roll them up or close them with sterilized lids and leave them upside down under a blanket until they cool completely.
In the future, store in a cool place.
The simplest recipe at home without sterilization
As you may have noticed, jam does not require sterilization of already filled jars, you just need to use pre-sterilized jars. But if this seems too tedious to you, then you can do without it altogether.
But in this case, it is very important to wash the jars well so that there are no dried residues left on the walls. The easiest way to do this is with baking soda.
In addition, be sure to use an antiseptic. In this case, citric acid.
Another feature of this recipe is the use of a meat grinder to chop the fruit.
Ingredients:
- Apples - 1 kg (weigh unpeeled)
- Sugar - 800 g
- Citric acid at the rate of 0.5 tsp. for 3 liters of water
Preparation:
1. Wash the apples, cut them in half, remove the seeds and place them in a container with water to which citric acid has been added. Let's keep them there for about 15 minutes so that the fruits are saturated with acidified water.
After soaking, pour out the liquid; we won’t need it anymore.
2. Then we twist the apples through a meat grinder and immediately mix them with sugar.
3. Transfer the resulting mixture to a saucepan, bring it to a boil over medium heat, then reduce the heat to low and cook for another 1 hour, stirring occasionally.
4. Pour the boiling jam into cleanly washed jars, filling them to the neck. Then we roll it up or close it with a clean lid, turn it over, cover it with a blanket and leave it like that until it cools completely.
If you plan to eat the jam in the next 3-4 months, then you can safely close the jars with nylon lids and store them in the refrigerator after cooling. In this case, there is no need to turn them over when cooling, just wrap them up.
Apple jam for the winter without sugar
Well, in the end I offer another simple recipe that doesn’t even contain sugar. But, so as not to be completely boring, I suggest adding plums to the apples. If you don't want it, don't add it.
For preparation you will need apples and plums in the proportion of 3 parts apples and 1 part plums.
Preparation:
1. Core the apples and grate them on a coarse grater.
2. Cut the plums in half and remove the pits.
3. Place the fruit in a cauldron or other thick-walled dish and place it on high heat for 10 minutes so that the fruit softens and releases the juice.
4. Then reduce the heat to medium, puree the contents of the cauldron with a blender and cook for another 30 minutes, stirring occasionally.
After 15 minutes, it is advisable to blend the puree again with a blender so that it becomes even more homogeneous and tender.
5. Place the finished hot jam into sterilized jars, filling them up to the neck and screwing them on with sterilized lids.
6. Then turn the jars over, cover and leave them like this until they cool completely.
Cooled jam should be stored in a cool, dark place. A cellar or refrigerator is ideal.
While I was collecting and writing out recipes, I noticed that a meat grinder with a multicooker, a blender and a simple grater were used for cooking. So, I think there is a cooking method here for a kitchen of any level of equipment.
So choose a recipe for yourself and start preparing. Summer and autumn always pass unexpectedly for busy people.
That's all for today, thank you for your attention.
Among the very tasty and very popular delicacies prepared for the winter is jam, invented more than two centuries ago. “Powidla” owes its birth to Polish housewives who learned to boil one of the varieties of plums to a thick, homogeneous mass and tried this method of preserving fruit on several varieties of apples.
Apple jam, obtained by prolonged boiling of fruit puree, has become one of the must-have desserts for many Slavic peoples. Today, several dozen recipes for its preparation are known, among which there are original methods using spices that do not require the addition of sugar, using various modern household appliances.
How to make classic apple jam
The classic recipe for apple jam requires the use of one of the sweet and sour varieties of fruit, which has become the main ingredient of the dish.
- A kilogram of peeled apples;
- 800 grams of sugar;
- Half a glass of boiled water.
Steps for making apple jam at home:
- The required number of apples of the preferred variety must be thoroughly washed, peeled, cut in half, cores and, if necessary, any damaged areas of the fruit removed;
- Cut the peeled parts of the fruit into slices;
- Having chosen a deep pan made of aluminum or stainless steel, place the fruits cut into it as described above and add water so that it completely covers the apples;
- Place the covered pan on the fire and bring to a boil;
- Reducing the burner heat to half, cook the apples for half an hour, stirring to prevent the slices from burning. If necessary, you can add water in a small amount;
- The apples, brought to a soft state during cooking, are removed from the heat and left to cool completely;
- At the next stage, the cooked apple slices are ground through a sieve or colander. As another option for a device for grinding them uniformly, you can use an immersion blender;
- The puree obtained by this method is transferred to a wide bowl made of the same type of metal that was recommended for boiling apples, and again placed on the stove. The width of the diameter of the selected dish will allow the liquid in the puree to evaporate from it more quickly;
- The mass must be brought to a boil and, having reduced the heat, cook, stirring, until the water has completely evaporated, after which the amount of sugar specified in the recipe is added to the puree;
- It is customary to cook apple jam for several hours. Its thickness directly depends on the duration of boiling;
- The finished delicacy is placed in pre-sterilized jars, rolled up with pre-heat-treated lids and covered with a blanket for a day;
- After this period, the jars are taken out and left to cool at room temperature. It is recommended to store jam preserved in this way in a cool place.
Making apple jam without sugar at home
Having undoubtedly numerous beneficial properties, the apple product can be consumed by people who are forced to limit their sugar intake, and by small children who require the introduction of complementary foods into their diet, if it is prepared in the form of jam without added sugar.
The recipe for this type of preservation is quite simple. Particular attention should be paid to an important nuance in the process of cooking such jam: thorough sterilization of both the dish itself and the containers for its preservation.
Within one hour you can prepare healthy jam from just two ingredients:
- Apples - 1 kilogram;
- Water - 1 glass.
How to make apple jam without sugar at home:
- Pre-treatment of apples is carried out using the method already described in the previous recipe;
- Apple slices drenched in water must be cooked after boiling for a quarter of an hour, stirring constantly to avoid burning;
- Boiled and cooled apples are rubbed using a sieve;
- Placed again on the stove in a different container, they are simmered over low heat until the apple mass thickens;
- The jam, brought to the desired consistency, is placed in pre-sterilized and slightly heated jars;
- Depending on the volume of the jars chosen for preserving the delicacy, they and their contents are pasteurized for a quarter of an hour to half an hour, after which they are sealed with heat-treated lids;
- The jars turned upside down are wrapped in a blanket and left in this position until they cool completely.
Spicy creations: apple jam with cinnamon in the oven
Spices added to apple jam will give a special unique note of taste and smell, in particular, the most common of them in cooking - cinnamon. Let's quickly look at how to make a delicious jam from apples with cinnamon in the oven.
To prepare apple jam with its addition in the oven, you will need several components:
You can prepare apple cinnamon jam in the oven using the method below:
- It is necessary to prepare a ten-liter saucepan or other container, devoid of enamel and plastic elements. The best option would be a cast iron cauldron or an aluminum pan;
- Stir a teaspoon of citric acid in a bowl half filled with water. Adding citric acid to the water prevents the apple slices from browning, which will subsequently fill the pan;
- The required number of apples is peeled and seeds concentrated in the middle, cut into thin slices and placed in a prepared pan;
- When all the fruits selected for jam have been placed, water diluted with citric acid is drained from the container and half a glass of clean water is added;
- In a covered saucepan, simmer chopped apples, sprinkled with ground cinnamon, over low heat until softened;
- Ready and slightly cooled apple slices are brought to a homogeneous state using a submersible blender, pouring in portions the amount of sugar stated in the recipe;
- The dishes are placed in an oven preheated to 200 degrees, where they are left to simmer for three hours.
- Stir the mass periodically during the allotted period;
- Jam prepared using this technology can be served immediately or sealed in jars in the traditional way for future use.
Recipe for cooking in a slow cooker: apple and pumpkin jam
The presence of modern household appliances allows the housewife to simplify the process of preparing jam and reduce her work time. A multicooker has recently become an excellent assistant in this regard. To prepare apple jam with the addition of pumpkin in this unit you will need:
- 1200 kg of apples;
- 400 grams of pumpkin;
- Lemon;
- Cinnamon stick;
- A third of a glass of sugar.
Prepare apple jam with pumpkin in a slow cooker step by step:
After the allotted time, the apple jam is ready to eat.
Culinary tricks
A housewife who intends to make her own apple jam should know several important nuances:
- Excellent jam at home is made from sweet and sour apples with thin skin;
- The red color of the fruit will be the key to the attractive color of the finished product;
- The lack of aroma in apples intended for delicacy will affect the taste of the jam, which in this case will be weakly expressed;
- Leaving the peel on the apple slices will make the consistency of the delicacy thicker;
- Adding cloves, allspice or cinnamon to the jam guarantees a spicy aroma of the delicacy;
- Added lemon juice will balance out the sweetness of the product.
Using the suggested recipes and tips, any woman, even if she is trying her hand at the art of cooking for the first time, will be able to successfully master the method of making apple jam.
Summer is approaching its mid-point and the first early varieties of apples have already ripened in the orchards. Of course, this is the well-known and beloved “White Pouring”, and after a short period of time it is already followed by an equally adored variety under the loud name “Glory to the Winner”.
It is these early apples that act as the most excellent filling for summer pies. Lush, delicious homemade pies with apples, who doesn’t love them? Such people most likely do not exist in nature!
And if you decide to please your family and make these pies yourself, but don’t know how to make sure that the apple filling doesn’t leak out or burn during baking, we’ll give you a hint.
Everything is extremely simple! Cut the apples (you can peel them, you don’t have to peel them) into small cubes, take a large frying pan, put it on the stove, heat it, and pour the prepared apple pieces onto a dry surface. Sprinkle them with sugar on top and “fry” them constantly stirring. The apples will initially give juice, but in just a couple of minutes the excess liquid will evaporate and we will get the perfect apple filling, which will definitely not leak out of the pies.
Well, if you decide to think about winter and prepare thick apple jam for pies, we will be happy to share this recipe with you.
It is quite simple, accessible and does not require much time. To implement our plan, we will need a little effort and following this recipe.
Taste Info Sweet preparations
Ingredients
- Apples (we have Glory to the winner) – 500 grams;
- Granulated sugar – 500 grams;
- Water – 100 ml.
From this quantity we got one half-liter jar of delicious thick apple jam. If you want to make more supplies, multiply the amount of ingredients.
How to prepare thick apple jam for filling for the winter
Let's start by going to the market and buying there the apples that we like most.
The main ingredient is there and you can start making apple jam. We will cook it in a saucepan with a wide bottom, preferably stainless steel (enamel cookware is not suitable for this purpose).
Wash the apples and peel them. You shouldn’t throw it away; you can make a wonderful drink from the peel.
Cut the peeled apples into thin slices. We weigh what is obtained after processing and, based on this amount, we determine the amount of sugar required. The proportions are one to one.
Pour water into the bottom of the pan and add the prepared apple slices here.
Place the pan on low heat, cover with a lid and begin to simmer the apples until they become soft. Since summer fruits have fairly loose pulp, it will only take us five minutes for them to reach the desired condition.
Remove the pan from the heat, arm yourself with a blender and turn the apples into a homogeneous mass.
Weigh out the required amount of sugar.
Pour it into the pan.
Place the pan on the fire and start cooking the apple jam. We stir constantly (without leaving), and within about 30-40 minutes we get a thick apple jam for pies.
If you are in doubt whether the jam will turn out thick or liquid, then place a spoonful of jam in a saucer; once it cools, you will see its final texture.
If you get liquid jam, then do not thicken it with any thickeners, just boil it a little longer.
As you can see, everything is extremely simple and quick, the jam is ready for the winter, look how thick it turned out, no filling will leak out.
We pack it in sterile jars and can store it at room temperature in the pantry.
Thick apple jam can be used for any filling. Traditionally, pies, bagels, and rolls are prepared with apple jam.
