Sweet apple jam: 3 recipes for the winter, preparation and cooking rules

The taste of sweet apple jam is familiar to everyone. The cooking process is simple, requires minimal effort and time. The recipes do not use a lot of sugar, due to the natural sweetness of the fruit. This dessert is popular, it is considered one of the most delicious and he althy, contains many vitamins, pectin, trace elements and a small amount of calories.

Features of making jam from sweet apples for the winter

For jam, different varieties of apples are used. The thickness, color and taste of the jam will depend on the density, sweetness and juiciness of the selected fruits.

Popular sweet varieties

When making jams, it is better to give preference to sour varieties. But for jam with whole pieces, hard and sweet varieties are suitable.

Most popular of them:

• Gloucester;
• Champion;
• Lungwort;
• Antonovka;
• Spartacus;
• Belarusian sweet.

Selection and preparation of fruits

From the variety of red, green, yellow apples, it is important to choose the best ones. Having decided on the variety, it is necessary to carefully approach the selection of the fruits themselves. Imported apples are often tasteless and unflavored. The choice should be made in favor of homemade fruits. Fruit should be firm and free of dark spots.

Preparation steps:

1. The fruits are thoroughly washed.
2. Remove skin and core.
3. Cut.
4. Soaked in soda solution.

Soda will not let the apples boil and darken. You will need 2 tsp per liter of water. soda. The fruits are soaked for 5-7 minutes and washed.

How to prepare the container

For a long time, apple jam was cooked in copper utensils. Modern research has shown that copper ions destroy many of the vitamins found in apples. Copper oxide in jam is harmful to he alth.

Aluminum containers are not the best choice. When cooked, apples release acid, which corrodes the thin oxide film of such dishes, and aluminum enters the product. This may lead to poisoning.

It is best to use stainless steel cookware. The volume of the container should be 10 or 15 liters, because jam should be prepared in large volumes.

You need to take care of the containers in which the finished treat will be placed. These are glass jars. They should be washed, sterilized and dried.

If you do not dry the jars, mold will inevitably appear over time, and the jam will deteriorate.

Cooking recipes

There are many options for making sweet apple jam. Here are those that are designed for long-term storage.

Whole apple jam

For cooking you will need:

• 1, 2 kg apples;
• 220g granulated sugar;
• a glass of water.

You should take small fruits. Sweet varieties are well suited - Kitayka or Ranetka.

Cooking steps:

1. Sort apples, rinse in cold water.
2. Prick each apple with a toothpick in several places.
3. Place the fruits in a large pot.
4. In another pan, boil the syrup: pour sugar into boiled water, bring it to a full boil over low heat.
5. Pour hot syrup over apples, do not stir.
6. Apples in syrup infused for 24 hours.
7. After a day, cook the mass after boiling for 5 minutes over low heat.
8. The jam is infused for a day.
9. After that, boil the apples for 10 minutes, put them hot in prepared jars.
10. Cover the container with a blanket, leave stored in a cool place.

The jam is transparent and very tasty.

Apple jam slices

For cooking you will need:

• 1.7 kg apple slices;
• 1.3 kg of sugar;
• a glass of water.

Cooking process:

1. Cook the syrup. Pour water into a saucepan, dissolve sugar in it, bring to a boil.
2. Add prepared apple slices to hot syrup, simmer for 20 minutes after boiling over low heat.
3. Pour the jam into sterilized jars, screw on the boiled lids in advance.
4. Turn the jars over, leave to cool, covered with a blanket. Then transfer the jam to a cool place.

The finished product has a rich amber color.

Option without sterilization

The process of preparing preservation for the winter involves the mandatory sterilization of jars and boiling lids. This should not be neglected, but there are jam recipes that do not require long-term storage and do not require jars to be sterilized.

You will need:

• 1.5 kg of apples;
• 50ml water;
• 800 g of sugar.

Cooking process:

1. Peel fruit, cut into slices. Put in a saucepan, pour 50 ml of cold water, add 400 g of sugar. Stir, add cinnamon stick.
2. Bring to a boil over high heat, stirring constantly. After boiling, simmer for 10 minutes.
3. Leave the jam for an hour.
4. Put the pan back on the fire, add another 400 g of sugar. Cook for an hour over medium heat, stirring constantly.
5. Clear and thick jam is cooling in a saucepan.

Cinnamon Apple Jam is ready to serve! And what has not been eaten yet, put in the refrigerator.

Storage rules

When storing jam, you should follow the basic rules:

1. Projects for the long term include mandatory sterilization of cans.
2. The container needs to be dried.
3. Best lacquered lids are best.
4. Banks should not be close to heat sources.
5. Storage room should be dry and cool (5-15 ᵒC).

In such conditions, the jam will be stored for a long time and will please the whole family.

Recommended