Sugar-free apple jam: a simple winter recipe, storage

In the summer, when there are a lot of apples of early and medium-early varieties with a short shelf life in the garden, a recipe for jam from apples harvested for the winter without sugar will come in handy. Fruits can be boiled to the desired consistency, used as a filling for buns, cheesecakes and pies, or simply spread on bread. Such a recipe can be found in French cuisine, where a thick jam is called "apple butter". Consider the features and rules of its preparation.

Features of making sugar-free apple jam for the winter

The essence of the recipe is to boil the pulp of apples over low heat without adding sugar. The finished dish is low in calories and contains a lot of pectin, which helps to remove harmful substances from the body.

Chop fruits in different ways:

grind boiled apple slices with skin through a metal sieve, while the skin goes to waste;
mash the boiled pieces, previously peeled, to the consistency of mashed potatoes with a potato masher in a saucepan;
grind the cleaned pieces in a blender, and then boil the resulting mass without sugar and water.

Choose the most suitable option for yourself. It takes a long time to peel apple slices, but there is no need to fiddle with a sieve, the jam will be ready in the same pan.

Pay attention! When chopping apples on a blender, a lot of juice is released, you do not need to add water when cooking!

Required ingredients for the recipe

For jam take soft sweet apples, it is possible with defects. From 1 kilogram of fruit, approximately 500-600 grams of the finished dish is obtained. In order for the fruits to soften and give juice, water is added at the first stages of cooking.

If desired, ground cinnamon is added to puree of very fragrant and sweet apples.

If there are a lot of sweet pears in the garden, feel free to add them to the dish, also cutting them into slices beforehand. Vitaminized jam from apples is prepared in half with pumpkin. All of these ingredients can be stored for a long time without adding sugar.

How to select and prepare foods

All available apples are suitable for processing into jam, but it is better to take specimens of sweet varieties with loose pulp. Fruits are washed in a basin, cleaned of cores, cut into medium-sized slices. All flaws in the form of wormholes, dark spots, rot are cut out.Depending on the chosen grinding method, peeled or not peeled.

Regulations for preparing containers

For apple jam, 500 or 700 ml jars are suitable, with screw caps or a locking mechanism. Jars and lids are thoroughly washed with hot water and baking soda, washed in running water and sterilized for 5-7 minutes in a pot of boiling water.

Cooking process

Prepare the apples in one of the selected ways.

Products:

apples - 1 kilo;
water - 200 milliliters.

Pour the prepared slices with water and put on a slow fire. Cook until softened. Grind through a sieve or, if the apples are without peel, mash with a potato masher. Cook mashed potatoes in an enamel pan for another 20-30 minutes until the desired density.Arrange in jars, cover with lids, sterilize for 10 minutes, roll up, wrap with a blanket, let cool.

Important! When boiling jam, a thick boiling mass can splatter and cause burns, be careful!

Storage of blanks

The best place to store conservation is a dark basement with a constant temperature of 3-4 degrees. Sterilized jam can be stored in the pantry of a city apartment for up to 1 year, without access to sunlight.