Apple jam: 20 recipes

The apple tree is considered one of the first trees cultivated by man. The ancestor still grows in Asia and is called the Sivers apple tree. A domestic variety was bred from it, more than 10 thousand varieties were created by the efforts of breeders - tall, semi-dwarf, columnar and dwarf. Culture is growing in almost all regions, including Siberia and the Far East; it is found in almost all countries of the world with rare exceptions. It is valued as a honey plant, but most importantly - it gives delicious fruits with a unique taste. They are dried, stored fresh and made of deliciously delicious jam.

Composition and calorie content

The taste of apple is universal. It is combined with almost all berries and fruits. Jam and juice are the basis for creating the remaining types of goodies, where 1/3 or 1/2 cup of another product falls on a glass of apple base. Jam was no exception. Taking fragrant juicy apples as a base, the housewives boldly experiment with tastes and cooking methods, getting in most cases a great dessert and passing on successful recipes by inheritance.

When cooking, especially for a short time, most of the useful substances are preserved, and there are a lot of them in apples:

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

Calorie content depends on the variety, growing conditions, climatic characteristics of the region and averages 48 kcal.

Useful properties of apples

A proverb says that whoever eats an apple every day does not need a doctor. Fruits really have a complex effect on the body, affecting virtually every internal system. Any variety, except for wild game, carries a huge supply of useful substances that can improve digestion due to the content of fiber in the fruits and stimulate the elimination of toxins. Regular use strengthens the immune system, prevents the development of vitamin deficiency and anemia.

Light anti-inflammatory and disinfecting effect heals the intestines and stimulates the formation of beneficial microflora after a course of antibiotics. By eating an apple, you can get rid of edema, support the liver and accelerate the elimination of toxins, strengthen the heart and blood vessels. Fruits are an important component in weight correction programs, have a rejuvenating effect, clean the bacteria from the oral cavity, and strengthen the gums.

Apples are necessarily included in the children's menu, are introduced into the diet when recovering from injuries and serious illnesses, as an additional source of vitamins and flavonoids for age-related hormonal disorders.

For women

It has become customary to carry a bag of apples to the hospital. This habit arose not by chance. The female body is sensitive to any imbalance or lack of elements. During pregnancy, the presence of a sufficient amount of iron and folic acid in the body is very important. Both elements are in apples in an easily digestible form. In this case, the fruits belong to the group of low-calorie and almost do not cause allergies. Moreover, if there is a reaction to red species, then just change the variety and take instead of Red Dilihes Grushovka or Northern Sinap, so that the problem disappears.

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

After 40–45 years, when age-related changes are approaching, 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. As part of apples, there is a small proportion of magnesium, but it is enough for the prevention of nervous disorders and the appearance of spasms of the calf muscles.

For men

Apples contain mineral and vitamin complexes that increase physical stamina of the body, accelerate recovery from power loads, relieve stress, prevent a deficiency of micro and macro elements. Great prophylactic effect of the fetus in relation to cardiovascular diseases, prostatitis and prostate adenoma. Apples are classified as aphrodisiacs that increase sexual desire and male capabilities.

Workers of intellectual labor need these fruits to maintain clarity of thinking, increase concentration and memory. Those who work physically, athletes and employees of hazardous industries, the introduction of fruits in the daily diet is necessary.

For children

The first fruit feeding of the baby is most often carried out with apple juice or mashed potatoes. They start with a few drops and gradually bring the amount to 50 ml, adding the amount with age and introducing new apple-based goodies. Children love dried apple slices, enjoy marmalade and marshmallows with pleasure, do not miss the opportunity to run a spoon in a jar of jam, drink juice and adore puree-sissy with cream. Most of these goodies can be prepared on their own, replacing them with purchased caramels and stuffed with dyes lollipops.

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

What is useful apple jam

The heat treatment process destroys part of the vitamins, group B is especially large, but mineral compounds tolerate heat well, a cleansing and laxative effect remains, and immunostimulating properties are preserved.

A tasty and healthy home-made treat will help:

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

In the evening, a few spoons of goodies with warm milk or herbal tea act soothingly and have a mild hypnotic effect.

A high percentage of fiber in the dessert binds and removes toxins and toxins, supports and accelerates the regeneration processes, inhibiting age-related changes, improving the appearance of hair, maintaining bone density and tooth enamel integrity. When carrying out weight correction programs, an apple delicacy will speed up the metabolism and the process of splitting fats, diversify the taste palette and make up for the lack of trace elements. It is prepared on fructose, from sweet and sour varieties with a minimum cooking time. The allowable 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 housewives know the secrets to make the best choice for each type of goodies. Jam is considered the most unpretentious option. Almost all varieties of summer and autumn ripening are suitable for him. It is better to leave the winter ones for storage fresh or stand after taking them from the branches for 2-3 weeks in a dark cool place so that they fully reveal the taste, become softer and juicier.

The recycling process begins in mid-August. Early summers cannot be stored for long. They are eaten fresh, and the remaining fruits are immediately distilled into juice, fruit puree, jam or jam.

The most popular early summer species include:

• White filling;
• Grushovka;
• Quinti;
• Melba;
• Papier
• Barguzin;
• Chinese early gold.

Important: when overexposed on branches, early apples crumble or acquire a “potato-cotton” taste, losing their juiciness and elasticity of the pulp.

Autumn give more room for creativity. They can be stored for 1-2 months, more juicy, the choice of taste shades is much wider. There are red, yellow and green varieties. They have a slightly different composition in terms of vitamin C and iron, red species are considered more allergenic. However, in jam this loses relevance. Most suitable for the preparation of goodies:

• Anise;
• Cinnamon striped;
• Welsey;
• Rossoshanskoe striped;
• Synap;
• Ural bulk.

Each region has its own list of zoned varieties, so you need to focus on them, choosing the peak season for acquiring apples when they are still in the juice, but the price is minimal. If you have your own summer cottage or managed to agree with the owners of the orchards on the purchase of only apples removed from the trees, then it will be very good. Criterias of choice:

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

The remaining selection conditions are more relevant to the wishes. So, some summer residents love to cook the first portion from Antonovka, mentioning its rich aroma and delicate taste. Others wait until the pears, the second wave of raspberries and plums, begin to ripen with apples, preparing amazing mixes. It all depends on personal preferences.

How to cook jam from apples: recipes

Methods for making jam are varied according to the method of fruit preparation and the timing of cooking. Free variations based on the classic recipe are allowed.

For winter

So that the workpiece is stored for a long time and can tolerate any conditions, it is cooked for at least 30-40 minutes. Then the pectins in the pulp gelatinize the mass, it absorbs sugar well and self-preserves. In this form, jars of delicacy are stored for a long time even in a kitchen cabinet at room temperature. For cooking, you need an equal amount of apples and sugar.

It is worth considering: during winter harvesting, the volume of the product during cooking decreases by almost 2 times.

Any grade is recommended to be prepared with preliminary exposure for receiving juice. To do this, the fruits are peeled, the middle is removed, the flesh is cut into even slices or cubes. Then layered in layers of sugar and left for 6-12 hours in a warm place. It is better to cover the container with a towel. Under the cover, the mass will produce condensation, which will affect the taste of the finished product.

You can cook in several ways:

1. Pour the liquid into a separate pan, boil and pour pieces of fruit on it. After the mixture has cooled, repeat the procedure 2 more times, with the last approach, boil the whole mass for 5 minutes over low heat.
2. Cook immediately with apple slices, without draining the syrup, but in short sets for 5 minutes. Repeat thrice. Last boil increase to 15 minutes with continuous stirring. The density is controlled by increasing or decreasing the cooking 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 a slow fire and cook continuously for 40 minutes with regular stirring. The finished delicacy by its consistency resembles honey with fruit slices in a transparent thick syrup. You can not roll it under the sealed lids, but close the neck of the cans with waxed paper, a layer of film and bandage it with a bright thread or tape.

Slices

From red and yellow varieties, a very spectacular treat is obtained if you stand the time and sequence of preparation. The secret of beauty of slices is to choose fruits with strong juicy pulp. The types of autumn fruiting period and some winter varieties are best suited. The proportions of fruits and sugar are classic - 1: 1.

During the preliminary preparation, the apples are thoroughly washed, the center and the stalk are removed, the skin is left. It will serve as a kind of frame, preventing the slices from deforming.It is best to cut into thin slices, approximately the same size. Then they are placed in a pan, sprinkled with sugar in layers, kept for 2-3 hours. During this time, they will already give juice. Rearrange on the stove and cook, stirring constantly, 10-15 minutes.

Important: so as not to mash the slices, it is more convenient to take a narrow wooden spatula for stirring.

Then, in a hot form, they are transferred to previously prepared cans, hermetically closed and turned upside down. In this form, leave them for a day, previously wrapped in an old jacket or blanket. As they cool, the slices are impregnated with syrup, retaining their shape and becoming translucent.

With oranges

Apples are considered the most successful basis for making jam in combination with other ingredients. Its density can be adjusted, the taste is also easily adjusted taking into account the sweetness of the variety. An excellent combination gives the addition of aromatic citrus. For the recipe you will need sugar and apples in equal proportions, as well as 2 large ripe oranges. Peel and peel the fruit, cut into cubes and mix with sugar. To get the juice, leave the mixture for 5-6 hours in a warm room or in the kitchen. The mass is brought to a boil and set aside. To achieve the desired density will require 3-5 approaches. The latter can be extended if too much fluid remains. In a boiling form, the delicacy is packaged in jars and corked.

With pumpkin

Depending on the variety, the first dish, side dish or sweet treat is cooked from pumpkin. For jam, choose sweet types with dense pulp, such as:

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

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

First, pumpkins and apples are boiled separately in different pots. Enough 10-15 minutes. Then they are crushed in mashed potatoes with a blender or a wooden crusher, combined, sugar is added. The mixture is simmered until thick. Ready-made dessert is like jam, great for morning toasts and as a filling for pies.

With lemon

For 1 kg of fruit and the same amount of granulated sugar take a medium-sized ripe lemon. The amount of granulated sugar varies to taste. The cooking method is classic. If bitterness is needed, then citrus is used as a whole. When it needs to be removed, all that is needed is juice and grated zest.

With pears

The combination is classic, tastes perfectly complemented. In the process of cooking, it is worth remembering that:

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

Traditionally, an equal amount of fruit takes one and a half norm of sugar. It turns out 1 kg of apples and pears and 1.5 kg of sand or lumpy product. You can cook with aging, bringing the mass to a boil 3-4 times, letting it cool for 5-6 hours, or in 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 piquancy to the apple base. 250 g of berries are taken per 1 kg of fruit, the standard sugar is standard. Boil no more than 25 minutes. Be sure to roll up under sealed lids.

With mountain ash

Ingredients:

• fruit - 500 g;
• mountain ash - 100 g;
• sugar - 300 g;
• water - 100 ml.

To remove bitterness from berries, they are placed in a freezer for 24 hours or boiled for 2-3 minutes in boiling water. Then the syrup is boiled separately, apple cubes are added to it, then berries. The first cooking is 20 minutes. After the mass has completely cooled down, the pan is again put on a slow fire, kept for 25 minutes after boiling and packaged in jars.

With cranberries

A bright, unusual taste is complemented by special benefits for the body when combining the ingredients. Jam enhances immunity, improves the functioning of the digestive tract, prevents the appearance of vitamin deficiency. Proportions:

• cranberries - 1 kg;
• apples - 500 g;
• sugar - 1.3 kg;
• water - 400 ml.

The berries are pre-boiled for 2-3 minutes, the liquid is drained, 2 glasses are left to prepare the syrup. Sugar is carefully dissolved in the broth, then cranberries are added. It should boil over low heat for about 15 minutes. Apples cut into thin slices are dipped in the mixture last. The density is regulated by the boiling time of the mass. Most often enough 20-25 minutes. The delicacy is laid out in small sterilized jars, hermetically rolled up. Instead of half the norm of sugar, you can use honey, replace cranberries with irga.

Cinnamon

Cooked according to the traditional recipe, the jam will gain new notes if cinnamon sticks are added to it 10 minutes before being prepared by taking it out before packing into jars. If you cook a thick mass, then it is perfect as a filling for sweet pastries.

With ginger

The treat has a powerful healing effect. Ginger, even after heat treatment, retains most of its beneficial properties, including immunostimulating, soothing, and warming. 100 g of fresh root chips are taken per 1 kg of fruit. For sourness, you can add 1/4 lemon juice. It is prepared according to the five-minute principle with minimal exposure to high temperatures. It is stored only in a cool place under a sealed lid.

With walnuts

Festive dessert option. It can be safely presented to friends or relatives. In a clear syrup against a background of amber apple slices, quarters of nuts look very impressive. Smaller they do not need to crumble, the aesthetics of the appearance will be lost. The secret is that the finished product is kept under warming for at least a day, and only then it is served at the table, otherwise it will not have time to gain taste. 250 g of peeled nuts are taken per 1 kg of fruit.

With chokeberry

A treat for the amateur, a little tart and extremely useful for hypertensive patients and those who cannot sleep for a long time. Chokeberry stabilizes pressure, reduces weather sensitivity, reduces the frequency of migraine attacks, supports menopause and improves vascular patency. In combination with an apple, it is better absorbed, almost without losing valuable mineral substances during cooking.

For 1 kg of fruit prepared for cooking, peeled from seeds and stalks, you will need 500 g of sugar, 300 g of chamomile. First, bring the syrup to a boil, put apples in it, cook until soft. The last thing added is black chokeberry. Allow the mass to boil over low heat for 20 minutes and spread over the banks.

With quince

A stunning aroma begins to spread in waves in the kitchen when quince slices are boiling. It, interwoven with an apple scent, retains a unique bouquet in its finished form. For cooking, 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, the readiness is determined by a drop of syrup on a plate. It should keep in shape and not blur. With short-term heating, 2-3 approaches are taken intermittently to completely cool the mass. In this case, the syrup will turn out transparent, and the slices will retain their shape.

With bananas

The treat treats exotic, is prepared very quickly, is eaten by lightning speed. For 1 kg of apple slices, take 350 g of granulated sugar and bananas, diced. Cook for 15 minutes, stirring occasionally and removing the foam. For the recipe, sour-sweet varieties are chosen, it is allowed to add the juice of 1 orange to remove the cloying.

From dried apples

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

From frozen apples

From the fruits after the freezer, you should not wait to maintain shape or a special aroma. They are used as a last resort, most often as topping to ice cream or topping for a pie. The frozen product is immediately covered with granulated sugar and boiled over medium heat for 10-15 minutes. Part of the juice can be drained immediately after boiling, if it is clear that the jam is too liquid.

Five minute

The shorter the dessert preparation time, the greater the chance of preserving vitamins (especially for group B), which quickly decay when heated. Minerals will also remain much more with minimal temperature exposure. The most popular type of this delicacy is a pureed product, an analogue of “sissy”.

Important: only fully ripe fruits are selected 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 a hot state is rolled into jars. The volume taken is extremely small, since an open treat must be eaten during the day.

In a slow cooker

Fragrant apples are picked, the skin and seeds are removed, the flesh is cut into cubes and covered with half the norm of sugar. For cooking, they set jam or stew modes. Cooking time - 40-60 minutes.

In the oven

Ideal for making thick toppings for pies or as pasta for tea sandwiches. Proportions - 2: 1, where a large proportion falls on fruits. Thin slices are spread on a baking sheet, layered with sugar in layers and put in the oven for slow heating. After 25 minutes, the mass is gently mixed and returned to the oven again for another 20 minutes. It is important not to overexpose, otherwise the lower layer will burn up, and the whole mass will be too caramelized and become too thick.

How to cook jam

Juicy autumn varieties are chosen for it, the fruits are peeled, twisted through a meat grinder. You can go the other way, boil the slices for 2-3 minutes in boiling water and drive through a blender. Then add sugar in a ratio of 1: 1 and cook the mass on the lowest heat until a homogeneous paste is formed with constant stirring. Cooking time is about 45 minutes.

Interesting facts about apples

1. Images of apples are placed on 80 coats of arms.
2. Fresh fruits invigorate no worse than coffee.
3. The largest apple weighed 1.3 kg.
4. The apple tree is considered one of the first species cultivated by man.
5. The oldest apple tree was planted at the end of the XVII century. She is still not just alive, but regularly bears fruit.

Photo of apple jam