2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
According to its structure, jam is a thick jelly-like product. Cooking it is much easier than jam, because here you do not need to try to preserve the structure of the fruit as much as possible, using a long infusion. Jams are prepared in one go.
You can use different fruits and berries or choose one kind of fruit. We will tell you how to make apple jam using different tips and recipes.
Choosing raw materials
If you are interested in information on how to make apple jam, then the first question is probably related to the consistency of the finished product. A thick, viscous paste that spreads evenly on bread or used in baking. - how to achieve such a result at home?
Pay attention to the original product. Slightly unripe apples are best.
It is they that contain more pectin, which is responsible for the density of the jam, since it is a gelling component.
Preparation of apples
The fruits are washed and cut into small pieces. The cooking process will go much faster if you grate the apples. To skin or not, decidethemselves. On the one hand, the peel contains useful vitamins, pectin is present. On the other hand, the skin may be too rough, which will detract from the appearance of the finished product. Varieties such as Antonovka or white filling do not need additional cleaning, and the jam from them will turn out to be very tasty and fragrant.
How to cook jam in syrup
Sugar (about 800 g) mix with water (half a cup is enough). From the indicated ingredients, boil the syrup. The proportion is calculated for 1 kg of fresh fruits (cut and peeled from the seed box). In order to cook apple jam at home, it is necessary to put chopped (or grated) fruits into boiling syrup. Cook jam for about 1 hour. Constant stirring will reduce the risk of burning. The resulting foam must be removed. By the way, the cooking time may vary slightly depending on the juiciness of the apples.
Classic precooked fruit
For 1 kg of the main raw material, you need to take 1, 1 - 1, 150 kg of sugar. Before cooking apple jam, raw materials are prepared in the usual way, put in a cooking container, and boil for about 10 minutes with a small amount of water.
After add sugar. The mixture must be carefully moved, brought to a boil and boiled, gradually increasing the strength of the fire.
It takes half an hour to make a thick jam.
The finished product is laid out in jars and sealed.
Apple jam: recipe with lemonacid and cinnamon
Prepare the ingredients based on the portion indicated for 1 kg of the main raw material: 3 cups of sugar (if available, you can replace a third with cane), 1 teaspoon of cinnamon and citric acid, 3 cups of water.
The fruits are washed, cut into pieces or rubbed on a grater. The smaller the pieces, the faster the cooking process will be. The main raw material is covered with sugar, cinnamon is added.
Citric acid is pre-stirred in a small amount of water and combined with the ingredients.
If you like the recipe and want to cook apple jam for the winter in this way, heat the mixture over low heat. Constant stirring will help to avoid burning, which often occurs when cooking thick foods. Ready jam holds its shape well and does not spread on a plate. Dial 1 teaspoon of the product, put in a saucer. When cool, tilt the plate: the jam should stay in place. The product is ready for use and for further storage in banks.
Exquisite English recipe
This cooking method will surely come in handy for those housewives who want to pamper their household with an unusual and tasty dessert.
So, for 1.5 kg of the main raw materials you will need ginger and cinnamon (1 teaspoon each), 120 g of candied fruits, 0.5 kg of raisins, 0.7 kg of sugar, lemon juice (90 g) and sherry (3 dessert spoons).
Before you cook apple jam according to this recipe, wash the apples, remove the peel andcut into neat small pieces. The dishes in which the jam will be cooked are greased with butter. Spread apples, raisins, pour 0.5 liters of water and boil the mixture for about 30 minutes. Next, you need to pour in the juice, add candied fruit, sugar and spices. We prepare the jam for another 25 minutes, pour in the sherry and immediately place the product in pre-prepared, heated jars. Cork and store in a warm place. After a month, you can get the jam and enjoy the unusual taste. Everyone will love this dessert.
Jam from carrion apples
If this year the harvest had to be harvested from the ground, then you can take our advice and also cook jam in a hurry.
Wash the fruits thoroughly and peel (since they were collected from the ground, you do not need to leave the skin), cut into pieces.
For 1 kg of crushed apples you will need 1 kg of sugar, 70 g of lemon juice. Spices (cloves, cinnamon or nutmeg) are added as desired in small quantities (0.5 teaspoon each).
Before you cook apple jam, put chopped fruits in a container, pour half a serving of sugar. The mixture must be left for a day in a dark, cold place so that the juice appears. The finished mass is heated over low heat, cooled and the syrup is poured into a separate container. Grind apples in a blender or in a mixer. The syrup is boiled with the remaining sugar, spices and lemon juice, combined with applesauce, boiled for 12-15 minutes. The jam is ready to be corked. According to this recipe, an amazing dessert is obtained, which, thanks tominimal heat treatment, has a rich aroma and taste of fresh fruit.
Apple jam in a slow cooker
Thanks to this method, you can quickly prepare a delicious finished product, saving the maximum amount of nutrients. For 1 kg of sliced apples, prepare 500 g of sugar, 5-6 g of citric acid. If you are not sure that the product will turn out thick enough, gelatin can be added to the jam a few minutes before the end of cooking (dissolve 6 g in 2 tablespoons of water).
Put apples into the multicooker bowl, add sugar and acid. By setting the “Baking” mode, heat the contents to a boil. After we set the "Extinguishing" mode, we cook for another 45 minutes. For all the time you need to mix the jam a couple of times. When the cooking session is completed, the finished product can be bottled, sealed and sent for storage.
Premade jams can be enjoyed with tea or used in baking.
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