2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Apple confiture for the winter is an excellent delicacy for children and adults, you can eat it simply with tea or use it as a filling for pies and open pastries. If during harvesting you notice that you have a lot of spoiled, frostbitten or wormy apples, you should not throw them away, they will be an excellent raw material for our harvesting (of course, the damaged parts will have to be cut off). How to cook apple jam: simple, fast, very tasty, on the stove or using a slow cooker - read our article. Of course, in addition to the fruits themselves, the recipe can be supplemented with various additives, this will also be discussed.
Apple confiture for the winter
For cooking you will need:
- 1 kilogram of de-seeded, peeled, damaged parts of apples;
- half-liter can of granulated sugar;
- a pinch of cinnamon.
Grate prepared apples so that they do not darken, you can add a little lemon juice to them (or you can not add them, fruit oxidation does not affect the taste of the final product at all). Pour granulated sugar into the crushed mass, mix and let stand for a quarter of an hour, the apples should let the juice go. After that, feel free to put the pan on the stove and cook apple confiture for the winter until it thickens, it should also acquire a golden, slightly transparent color. At the very last stage of cooking, add cinnamon, mix and pour into hot jars. Store in a dark place until the onset of winter cold. By the way, to taste, instead of cinnamon, you can add cloves, a pinch of vanilla sugar and other fragrant spices.
Apple confiture for the winter "Summer flavor"
To create a fragrant, melt-in-your-mouth blank, take:
- 3 sweet apples (you can take different colors: yellow, red and green);
- 1 juicy orange;
- a quarter cup of filtered water;
- 350 g of sugar.
If you want to prepare confiture for the future, proportionally increase the amount of ingredients in the recipe. Wash the apples, remove the seed chamber and cut into 2 parts. Peel the orange from seeds and peel, the latter does not need to be thrown away, it will come in handy in the cooking process. Now cut the fruit into small cubes, put the mass in a saucepan with water (50 g), add sugar and bring to a boil. Afterstir, reduce heat and boil again. While the jam is on the stove, prepare some orange zest. This is easy to do: grate the remaining skin, you will need 2 teaspoons of this raw material. A couple of minutes before the confiture is ready, pour it into the pan, mix. Your workpiece should turn out to be a thick, beautiful amber-yellow color. Take a teaspoon of the mass from the dish and pour it onto a plate: the finished confiture should not spread. That's all - now pour the blank into jars, close the lids and send for storage.
Apple confiture in a slow cooker
It will take you very little time to prepare an excellent confiture. For it you will need:
- kilogram of fresh apples;
- 300-500g granulated sugar (depending on whether the fruit is sweet or not and your own preference);
- a little citric acid.
Peel the fruit, cut into slices, cubes, grate - choose the way to taste. After mixing them with sugar and citric acid diluted in a teaspoon of water, put in a multicooker bowl and set to the "Baking" mode, the confiture should boil. As soon as this happens, change the mode to "Extinguishing" and leave to cook for 1 hour. After the mass, mix and pour into jars as usual. Now you have 3 great jam recipes - the most delicious and natural addition to breakfast or evening tea.
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