7 recipes succinic jam of apples

Cook jam from ripe and juicy apples. First, wash the fruit, remove the rot, stem and core, then cut into small pieces. For this delicacy can be used and shelled fruit and peel.

To already sliced ​​apples are not darkened, while you prepare the rest, fold them into a container with water and a pinch of citric acid.

For cooking, use the pan with a thick bottom. When preparing mashed with sugar, lightly cover the usual cover or use the mesh to the spray does not scatter in all directions. Be careful when mixing time, to avoid burns.

Ready-made jam, pour in sterilized banks and close lid. Store in refrigerator or other cool dark place.

1. Simple jam from apples with sugar

Ingredients

• 1½ kg of apples;
• 100-120 ml of water;
• 550-600 grams of sugar.

preparation

Cast apples in a saucepan. Add water. Boil on low heat and simmer for 10-15 minutes or a little longer, until the fruits are tender.

Ready apples blender chop or grind through a sieve.

The resulting mash put in a saucepan and mix with sugar. Boil over high heat and stir constantly. After 15-20 minutes the jam thickens and can spread to the banks.

2. Jam made from apples without sugar

Ingredients

• 1 kg of apples;
• 250 ml of water.

preparation

Apples put in a pan and add water. Boil until soft, about 15 minutes. Constantly stir.

Ready fruit cool and rub through a sieve or chop the blender.

Put the puree in a saucepan and cook over medium heat, stirring constantly. Jam is cooked 15-20 minutes.

3. Thick jam of baked apples

Ingredients

• 2½ kg of apples;
• 1½ kg of sugar.

preparation

Apples lay on a baking sheet. Bake at 170 ° C until soft, about 15-20 minutes.

Ready fruit cool, grind a blender or rub through a sieve.

The resulting mash put in a saucepan and mix with sugar. Bring to boil and simmer for about 20-30 minutes to heat the average. Constantly stir.

When the jam starts to become translucent and easily separated from the walls of the pan, drip a little on the plate. If the drop retains its shape - the jam is ready. If it spreads, cook for 3-5 minutes more.

4. Jam apple in its own juice

Ingredients

• 2 kg of apples;
• 1½ kg of sugar.

preparation

apples half and put in a pot, pour 500 g of sugar, after repeat layers. Cover the lid and let it sit for 8-10 hours or overnight at room temperature.

Mix, put on the stove and cook over medium heat. Constantly stir.

After about 40 minutes, remove from heat and blender make applesauce. Add the remaining sugar and mix.

Again bring to a boil and simmer on low heat. Stir every few minutes, so as not burnt. After 20 minutes, the jam is ready.

5. Jam made from apples with ginger and lemon

Ingredients

• 1½ kg of apples;
• 250 ml of water;
• 1 kg of sugar;
• 2-3 tablespoons of lemon juice;
• 1 teaspoon lemon or orange peel - optional;
• ½ tsp grated ginger.

preparation

Apples add up in a pan, cover with water. Bring to a boil and cook over medium heat until soft, about 15-20 minutes. Cool and pass through a sieve.

The finished sauce add the sugar, lemon juice, zest, and ginger. Cook over medium heat for another 20-30 minutes. Constantly stir. When the volume is reduced by about a quarter, and the jam becomes transparent - remove from heat.

6. Jam made from apples with pears

Ingredients

• 500 g of apple;
• 500 g of pears;
• 100 ml of water;
• 600 g of sugar.

preparation

Peeled apples and pears Fold in the pan. Add water and cook until tender, about 15-20 minutes. Constantly stir.

Cool the ready fruit. Wipe them through a sieve or grind blender. Add sugar and mix.

Boil the sauce over low heat and stir constantly. After about an hour and a half jam decrease in volume by one-third: a treat ready.

7. Jam made from apples with basil and cinnamon

Ingredients

• 3 kg of apples;
• 100 ml of water;
• 1 bunch basil;
• 1½ kg of sugar;
• 1 sachet vanillin;
• 1 tablespoon ground cinnamon;
• 1 clove bud;
• 1 pea black pepper.

preparation

Apples fill with water, boil and cook on minimum heat. After 10 minutes, add the basil leaves and cook for 25-30 minutes more. Cool and pass through a sieve.

The mashed Cast the sugar, vanilla and cinnamon. Cook 25-30 minutes more on medium heat. Constantly stir. In the finished jam, add the cloves and pepper.