Summer apple jam: 3 step by step recipes, the subtleties of cooking and fruit selection

Juicy apples rich in vitamins and pectins ripen in the orchards in summer. The first fruits are very tender and juicy, so they cannot be stored for a long time. In the summer, many watch their figure and try to keep themselves in shape. At such a time, fragrant summer apple jam will become especially relevant due to its low calorie content. Natural sweetness gives the dessert a unique taste, which is why the jam is often eaten long before the onset of winter.

Features of making jam from summer apples for the winter

According to the degree of maturity, apples are divided into two types: removable and consumer.In the stage of removable maturity, the fruits stop growing, and in the consumer stage they acquire varietal color, taste and aroma. But this applies to late varieties; in summer species, the stages of maturity occur simultaneously. Therefore, cooking is required to preserve them.

Jam cooking time is determined based on the desired result. If you need to get dense fruits and syrup, then a few minutes will be enough, and for a soft dessert, you will need to cook in several stages. Do not cook jam in large volumes. To get a beautiful, appetizing and tasty product, it is better to cook it in a small bowl.

Popular summer varieties

When the first summer varieties ripen, their preparation for the winter begins. These varieties include:

• White pour;
• Melba;
• Borovinka;
• Glory to the winner;
• Yandykovsky;
• Paper;
• Moscow Pear.

Rules for choosing fruit

Fruits for harvesting should be selected depending on the recipe:

• jam from slices will require freshly picked fruits with dense and juicy pulp, even a little unripe will do;
• for jam from whole apples, small fruits are suitable. To keep their original shape before cooking, they must be pierced with a toothpick or fork so that the peel does not burst.

How to prepare the container

Jars with a volume of up to 500-600 ml are usually containers for ready-made jam. You need to prepare them in three stages:

1. Wash. To do this, use a new sponge for dishes and a mixture of mustard powder with soda or laundry soap
2. Sterilization by various methods such as boiling. Banks, together with lids, are placed in a container with hot water, boiled for up to 10 minutes.
3. Drying. Banks are placed on a clean kitchen towel until completely dry.

Cooking recipes

Recipes for making jam from summer apples are simple, with a minimum set of components.

Whole apple jam

This delicacy can be made from small fruits, such as paradise or Chinese.

Method 1. Ingredients:

• small fruits - 1 cup;
• granulated sugar - 1 cup;
• water - 2-2.5 tbsp. l.

Cooking:

1. Put the washed, de-stemmed fruit into an enamel bowl, add sugar, add water.
2. Leave on the table until the next day.
3. Put on a small fire, cook for 1.5-2 hours.

The readiness of jam is determined by a drop. If the syrup does not spread, keeping its shape, the dessert is ready.

Method 2. Ingredients:

• the smallest apples with stalks - 1 kg;
• granulated sugar - 1.2 kg;
• water - 1.5 cups.

Cooking:

1. Prick the washed, dried apples in 2-3 places so that the skin does not burst during cooking.
2. Cook syrup from water and sugar, boil over high heat for 2-3 minutes.
3. Put the apples in an enamel bowl, pour over the syrup.
4. After the syrup has cooled, bring the jam to a boil, cook over low heat for 5 minutes.
5. Pour the syrup into another saucepan, cook it over medium heat for 15 minutes.
6. Fill the prepared jars with apples, pour over the syrup.

Jars of jam cool upside down under a thick blanket.

Clear jam slices

The recipe for amber jam slices is quite simple, but it takes a lot of time to cook.

Ingredients:

• apple slices - 1 kg;
• granulated sugar - 1 kg.

Cooking:

1. Apples peel, core, cut into slices.
2. Put fruit and sugar in layers in a saucepan. There will be sugar on top of all layers.
3. Leave the workpiece until the juice is released for 12-20 hours. Readiness is determined by the top layer of sugar - it will dissolve, and the apples will be covered with syrup.
4. The mass must be mixed, then brought to a boil over medium heat.
5. Boil for 5 minutes, turn off, cool.
6. Then boil again, cook for 10 minutes, cool.
7. After the third boil, cook for 5-30 minutes. The longer the dessert is cooked, the richer its color will come out.
8. Pour the finished jam into jars. It should be cooled without covering with a blanket so that the slices do not become sour.

Here it is important to cook in several stages. Thanks to this, the fruits are boiled evenly, keeping their shape, and the syrup comes out amber and uniform.

How to store properly

Store jars of apple jam in a cool, dry place.

If this condition is met, the jam can be stored for up to several years.

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