Apple jam: 20 recipes

The apple tree is considered to be one of the first trees cultivated by man. The ancestor still grows in Asia and is called the Sivers apple tree. From it bred a domestic variety, the efforts of breeders have created more than 10 thousand varieties - tall, semi-dwarf, colony-shaped and dwarf. The crop grows in almost all regions, including Siberia and the Far East, and is found in almost every country in the world with few exceptions. It is prized as a honeybee, but most importantly, it produces delicious fruits that have a unique flavor. They are dried, kept fresh, and made into amazingly delicious jam.

Composition and calories

The taste of the apple is universal. It combines with almost all berries and fruits. Jellies and juice are the basis for creating the rest of the treats, where 1/3 or 1/2 cup of the other product is used for a glass of apple base. Jam is no exception. Taking fragrant, juicy apples as a base, hostesses experiment boldly with flavors and methods of cooking, obtaining in most cases a great dessert and passing on successful recipes to their heirs.

Cooking, especially for a short time, preserves most of the useful substances, and there are many of them in apples:

• fiber;
• vitamins A, E, C, PP, K, almost all B group;
• tannins;
• organic acids;
• pectins;
• sugars;
• essential oil;
• phenols;
• carotenoids;
• starch;
• inulin;
• calcium;
• phosphorus;
• iron;
• magnesium;
• sodium;
• potassium.

Caloric value depends on the variety, growing conditions, climatic features of the region and averages 48 kcal.

Useful properties of apples

Folk proverb says that the one who eats an apple every day, does not need a doctor. The fruit really has a complex effect on the body, affecting almost every internal system. Any variety, except for the sparrows, carries a huge supply of useful substances that can improve digestion due to the fiber content of the fruit and stimulate the excretion of toxins. Regular use strengthens the immune system, prevents the development of avitaminosis and anemia.

Mild anti-inflammatory and disinfectant effect heals the intestines and stimulates the formation of beneficial microflora after a course of antibiotics. Eating an apple, you can get rid of edema, support the liver and accelerate the removal of toxins, strengthen the heart and blood vessels. The fruit is an important component in weight correction programs, has a rejuvenating effect, cleanses the mouth from bacteria, strengthens the gums.

Apples are a must in children's menus, introduced into the diet during recovery from injuries and serious illnesses, as an additional source of vitamins and flavonoids in age-related hormonal disorders.

For women

It has become customary to carry a bag of apples to the maternity hospital. This habit did not arise by accident. A woman's body is sensitive to any imbalance or lack of elements. During pregnancy, it is very important to have enough iron and folic acid in the body. Both elements are found in apples in easily digestible form. Moreover, the fruits belong to the group of low-calorie and almost do not cause allergies. And if a reaction appeared on the red species, it is enough just to change the variety and take instead of Red Dilyshez Grushovka or Northern Sinap that the problem disappeared.

Girls in the period of growth and restructuring of the body can be given apples in any quantity. They will maintain a good mood, prevent teenage weight gain, stabilize the vascular system, and speed up the metabolism.

After 40-45 years of age, when age-related changes approach, it is useful for women to review their diet and increase the proportion of fruits and vegetables, including apples. They inhibit external changes, maintain skin elasticity, stimulate the production of serotonin, improving mood and stabilizing the emotional background. Apples contain a small amount of magnesium, but it is enough to prevent nervous disorders and the appearance of cramps of the calf muscles.

For men

Apples contain mineral and vitamin complexes that can increase the physical endurance of the body, accelerate recovery from strength exertion, relieve the effects of stress, not allow a deficit of micro- and macronutrients. Great is the preventive effect of fruit in respect of cardiovascular disease, prostatitis and adenoma of the prostate. Apples belong to the aphrodisiacs that enhance libido and increase male capacity.

Intellectual workers need these fruits to maintain mental clarity, increase concentration and memory capacity. Those who work physically, athletes and employees of harmful industries, the introduction of fruit in the daily diet is necessary.

For children

The first fruit baby complementary food is most often made with apple juice or puree. They start with a few drops and gradually bring the amount to 50 ml, with age adding the amount and introducing new apple-based treats. Children love dried apple slices, eat marmalade and marshmallow with pleasure, do not miss the opportunity to launch a spoon into a jar of jam, drink juice and adore mashed delicacies with cream. Most of these goodies can be made on their own, replacing them with store-bought caramels and dyed chupa-chups.

In the mixture of apples with other types of fruit, including exotic varieties, lies a huge potential for cooking jam in a classic and experimental version, delicious and delicate desserts and fillings for pies.

What is useful in apple jam

The process of heat treatment destroys some of the vitamins, especially a great loss bears a group B, but the mineral compounds endure heating quite well, remains purifying and laxative effect, immune-stimulating properties are preserved.

This tasty and healthy homemade delicacy will help:

• resist pathogenic viruses and bacteria;
• stabilize cholesterol levels;
• increase hemoglobin levels;
• calm the nervous system;
• restore energy lost during the day.

In the evening a few spoonfuls of dessert with warm milk or herbal tea are soothing and have a mild sleeping effect.

The high percentage of fiber in the dessert binds and removes toxins and impurities, supports and accelerates the regeneration process, inhibiting age-related changes, improving the appearance of hair, maintaining bone density and the integrity of dental enamel. In weight correction programs, apple treats will speed up the metabolism and the process of breaking down fat, diversify the palette of flavors and make up for the lack of micronutrients. It is prepared on fructose, of sour-sweet varieties with minimum cooking time. The acceptable dosage is 2-3 teaspoons per day as a dessert.

How to choose apples for jam

A huge variety of varieties and varieties of culture drives into a stupor. But experienced hostesses know the secrets that allow you to make the best choice for each type of delicacy. Jam is considered the most unpretentious option. Almost all varieties of summer and autumn ripening period are suitable for it. Winter varieties are better left for fresh storage or kept in a dark, cool place for 2-3 weeks after they're taken from the branches, so that they can fully develop their flavor, become softer and juicier.

The processing process begins in mid-August. The early summer ones cannot be stored for long. They are eaten fresh, and the remaining fruit is immediately distilled into juice, fruit puree, jam, or jam.

Some of the most popular early summer varieties include:

• White Bulk;
• Pear;
• Quinti;
• Melba;
• Papirovka;
• Barguzin;
• Kitayka golden early.

Important: If overcooked on branches, early apples fall off or acquire a "potato-wad" taste, losing juiciness and firmness of flesh.

Autumn apples provide more room for creativity. They can be stored for 1-2 months, are juicier, and offer a wider variety of flavors. There are red, yellow and green varieties. They have a slightly different composition of vitamin C and iron, and the red varieties are more allergic. However, in jam, it loses relevance. The most suitable for the preparation of a treat are:

• Aniseed;
• Cinnamon Stripe;
• Welsey;
• Rossoshan striped;
• Synapse;
• Uralskoye nalivnoe.

Each region has its own list of released varieties, so you should focus on them, choosing to buy the peak season, when apples are still in the juice, but the price for them is minimal. If you have your own garden plot or managed to negotiate with orchard owners to buy only apples removed from the trees, it will be very good. Selection criteria:

• full ripeness of fruit;
• Absence of dents and traces of impact on the ground;
• preference for a domestic product.

The rest of the conditions for selection are more of a matter of wishful thinking. For example, some dacha owners love to brew the first batch of Antonovka, mentioning its rich aroma and subtle flavor. Others wait until pears, a second wave of raspberries and plums begin to ripen along with the apples, making terrific mixes. Here it all depends on personal preference.

How to boil apple jam: recipes

Methods for cooking jam are varied in terms of the method of preparing the fruit and the timing of cooking. Free variations on the basis of the classic recipe are allowed.

For the winter

To make the preparation stored for a long time and could endure any conditions, it is boiled for at least 30-40 minutes. Then the pectins in the pulp gelling mass, she well absorbs sugar and self-canning. In this form, jars with a treat stored for a long time, even in the kitchen cupboard at room temperature. For cooking, you will need an equal amount of apples and sugar.

It is worth taking into account: In winter preparations, the volume of the product during cooking is reduced by almost 2 times.

Any kind is recommended to prepare with pre-exposure to get the juice. To do this, peel the fruits, remove the core, and cut the flesh into even slices or cubes. Then pour sugar in layers and leave in a warm place for 6-12 hours. It is better to cover the container with a towel. Under a lid, the mass will give condensation, which will affect the taste of the finished product.

You can boil it in several ways:

1. Drain the liquid into a separate pan, boil it and pour it over the pieces of fruit. After the mixture has cooled, repeat the procedure 2 more times, on the last approach, boil the whole mass for 5 minutes over low heat.
2. Boil at once with the apple pieces, without draining the syrup, but in short approaches of 5 minutes. Repeat three times. The last boil increase to 15 minutes with continuous stirring. Thickness is adjusted by increasing or decreasing the boiling time.
3. Cooking in 1 step is used for super-resistant jam, which is planned to be stored at room temperature. After separating the juice under a layer of sugar, put the container on low heat and simmer continuously for 40 minutes with regular stirring. The finished delicacy in consistency resembles honey with fruit slices in a transparent thick syrup. It can not be rolled under airtight lids, and close the neck of the jar with wax paper, a layer of film and tie a bright thread or tape.

Slices

Red and yellow varieties make a very spectacular treat if you keep the timing and sequence of preparation. The secret to the beauty of the slices is to choose fruit with a firm, juicy flesh. The best varieties are those of the autumn fruiting period and some winter varieties. The proportions of fruit and sugar are classic - 1:1.

During the initial preparation of the apples are thoroughly washed, remove the middle and stalks, skin leaves. It will serve as a kind of frame, not giving the slices to deform. It is best to cut thin slices, about the same size. Then put them in a pan, pouring sugar in layers, and incubated for 2-3 hours. During this time, they will give juice. Transfer to the stove and cook, stirring constantly, for 10-15 minutes.

Important: Not to crush the slices, it is more convenient to take a narrow wooden spatula for stirring.

Then in the hot form transferred to the pre-prepared jars, tightly sealed and turned upside down. In this form, leave them for 24 hours, pre-wrapped in an old jacket or blanket. As they cool, the slices are soaked in syrup, preserving their shape and acquiring a translucent appearance.

With oranges

Apples are considered the most successful base for making jam in combination with other ingredients. Its thickness can be adjusted, and the taste is also easily adjusted to the sweetness of the variety. A wonderful combination gives the addition of fragrant citrus fruits. The recipe requires sugar and apples in equal proportions, as well as 2 large ripe oranges. The fruit is cleaned of peels and seeds, cut into cubes and mixed with sugar. To get the juice, leave the mixture for 5-6 hours in a warm room or kitchen. Bring the mixture to a boil and set aside. You will need three to five attempts to achieve the desired thickness. The last one can be prolonged if there is too much liquid left. In boiling form, the delicacy is packed in jars and corked.

With pumpkin

Depending on the variety, pumpkin is used to cook the first dish, a side dish or a sweet treat. For jam, choose sweet species with dense flesh, such as:

• Honey;
• Novelty;
• Smile;
• Michurinskaya;
• Winter sweet.

Their ripening period just coincides with the autumn and early-winter varieties of apples. To prepare the dessert, you need to take 300 grams of granulated sugar and apple slices per 500 g of pumpkin pulp. The proportions are given for peeled and prepared products. To enrich the taste you will need 3 tablespoons of freshly squeezed lemon juice and a glass of water, if the pulp of the fruit was dry.

First, in separate pots boil the pumpkin and apples separately. It is enough for 10-15 minutes. Then they are crushed into a puree with a blender or wooden pounder, combined, add sugar. Cook the mixture over low heat until it thickens. When ready, the dessert is similar to jam, perfect for morning toast and as a pie filling.

With lemon

For 1 kg of fruit and the same amount of granulated sugar take a ripe medium-sized lemon. The amount of granulated sugar varies to taste. The method of preparation is classic. If you need a bitterness, the citrus is used as a whole. When you need to remove it, you need only the juice and grated finely grated zest.

With pears

The combination is classic, the flavors perfectly complement each other. In the process of cooking, it is worth remembering that:

1. For riper and sweeter fruits, the amount of sugar is reduced.
2. To ensure that the slices of fruit do not darken, they are kept in cold, slightly salted water for 30-60 minutes.
3. It is better to take varieties similar in pulp density and level of ripeness.

Traditionally, an equal amount of fruit is taken for an equal amount of sugar. You get 1 kg of apples and pears and 1.5 kg of sand or lumpy product each. You can cook with an endurance, bringing the mass to a boil 3-4 times, letting it cool for 5-6 hours, or one approach, keeping it on low heat for 40 minutes and regularly removing the foam.

With lingonberries

The berry has a slightly tart taste, which adds spice to the apple base. For 1 kg of fruit, take 250 g of berries, the norm of sugar is standard. Boil for no more than 25 minutes. Be sure to roll up under airtight lids.

With rowanberries

Ingredients:

• fruit - 500 g;
• rowan - 100 gr;
• sugar - 300 gr;
• water - 100 ml.

To remove the bitterness of the berries are placed for 24 hours in the freezer or boiled in boiling water for 2-3 minutes. Then cook the syrup separately, adding it first apple cubes, then berries. The first boil - 20 minutes. After complete cooling of the mass pot again put on low heat, kept 25 minutes after boiling and packed in jars.

With cranberries

Bright, unusual taste is complemented by a special benefit for the body when combining the ingredients. The jam raises the immune system, establishes the work of the gastrointestinal tract, prevents the appearance of avitaminosis. Proportions:

• cranberries - 1 kg;
• apples - 500 g;
• sugar - 1,3 kg;
• water - 400 ml.

Pre-cooked berries for 2-3 minutes, the liquid is drained, 2 cups left to make syrup. Sugar is gently dissolved in the broth, then add the cranberries. It should simmer on low heat for about 15 minutes. Apples, cut into thin slices, are dropped into the mixture last. Thickness is regulated by the time of boiling the mass. Most often, 20-25 minutes is enough. The delicacy is spread into small sterilized jars and sealed hermetically. Instead of half the rate of sugar, you can use honey, replace part of the cranberries with irga.

With cinnamon

If you add a cinnamon stick to the jam 10 minutes before it is ready, it will take out the cinnamon stick before it is packed into jars, and the jam will take on a new flavor. If you prepare a thick mass, it is great as a filling for sweet baked goods.

With ginger

The delicacy has a powerful therapeutic effect. Ginger even after heat treatment retains most of its beneficial properties, including immunostimulating, soothing, warming. For 1 kg of fruit take 100 grams of fresh root shavings. For sourness you can add the juice of 1/4 of a lemon. Cooked on the principle of "five minutes" with minimal exposure to high temperatures. Store only in a cool place under an airtight lid.

With walnuts.

Festive version of the dessert. You can safely present it to acquaintances or loved ones. Quarters of walnuts look very impressive in the transparent syrup on the background of amber apple slices. It is not necessary to crumble them finer, the aesthetics would be lost. The secret is that the finished product is kept under heat for at least one day, and only then serve, otherwise it will not have time to gain flavor. For 1 kg of fruit take 250 g of peeled nuts.

With black chokeberry

A delicacy for the amateur, a little tart and extremely useful for hypertensives and those who can not sleep for a long time. Black chokeberry stabilizes blood pressure, reduces weather sensitivity, reduces the frequency of migraine attacks, supports during menopause and improves the patency of blood vessels. In combination with apple it is better assimilated, almost without losing valuable minerals during cooking.

For 1 kg of fruit prepared for cooking, cleaned of seeds and stalks, you need 500 grams of sugar, 300 grams of blueberries. First bring the syrup to a boil, put apples in it, cook until softened. Lastly, add the blackberries. Let the mass simmer on low heat for 20 minutes and put into jars.

With quince

Amazing aroma begins to spread around the kitchen in waves when boiling quince slices. It is intertwined with the smell of apple, retains a unique bouquet and in the finished form. To make it, you take 1 kg of quince and sugar and add 500 g of apples. Juicy varieties are preferred. Slices of fruit should give juice under the sugar layer. This will take about 12 hours. With a single boil, readiness is determined by a drop of syrup on a plate. It should hold its shape and not spread out. At a short time of heating make 2-3 approaches with breaks for the complete cooling of the mass. In this case, the syrup will be transparent and the slices will retain their shape.

With bananas

Treat refers to the exotic, cooked very quickly, eaten lightning fast. Take 350 grams of sugar and diced bananas per 1 kg of apple slices. Boil for 15 minutes, stirring occasionally and removing the foam. For the recipe choose sour-sweet varieties, it is allowed to add the juice of 1 orange to remove the sugary taste.

With dried apples

To prepare a quick dessert, you can use pre-soaked dried fruit. For 200 g you will need 100 g of sugar. Boil for 10 minutes, the treat is not subject to long storage.

From frozen apples

From the fruit after the freezer, you should not expect to preserve the shape or a special flavor. They are used as a last resort, most often as a topping for ice cream or pie filling. Frozen product is immediately filled with granulated sugar and cooked over medium heat for 10-15 minutes. Part of the juice can be drained immediately after boiling, if you see that the jam turns out too liquid.

Five minutes .

The shorter the cooking time of the dessert, the greater the chance of preserving the vitamins (especially group B), which quickly disintegrate when heated. Minerals, too, will remain much more at a minimum temperature. The most popular type of this delicacy is a pureed product, an analogue of "tenderness".

Important: Choose only fully ripe fruits without external damage.

The pulp is passed through a meat grinder, thoroughly mixed with sugar to taste, boiled for 5 minutes with constant stirring and in hot rolled in jars. Take a very small size, since the open delicacy should be eaten in a day.

In a multicooker

Select fragrant apples, remove the skin and seeds, cut the pulp into cubes and fill with half the rate of sugar. For cooking put the modes of jam or stew. Cooking time is 40-60 minutes.

In the oven

Ideal for making thick fillings for pies or as a paste for sandwiches for tea. The proportions are 2:1, where a larger share is due to the fruit. The thin slices are placed on a baking tray, covered with sugar in layers and placed in the oven for slow heating. After 25 minutes, the mass is gently stirred and then returned to the oven for another 20 minutes. It is important not to overdo it, otherwise the bottom layer will burn, and the whole mass will over-caramelize and become too thick.

How to cook jam

For it choose juicy autumn varieties, the fruits are peeled from the skin, twisted through a meat grinder. You can go another way, boil the slices for 2-3 minutes in boiling water and run through a blender. Then add sugar in a ratio of 1:1 and cook the mass on very low heat until a homogeneous paste is formed, stirring constantly. Cooking time - about 45 minutes.

Interesting facts about apples

1. Images of apples are placed on 80 coats of arms.
2. Fresh fruit is as invigorating as coffee.
3. The biggest apple weighed 1.3 kg.
4. The apple tree is considered to be one of the first species cultivated by man.
5. The oldest apple tree was planted at the end of the 17th century. It is still not just alive, but bearing fruit regularly.

Photo of apple jam