In Russia, apples are considered one of the most popular fruits. You can find them both in winter and in summer, and there is no doubt about their usefulness. Judge for yourself, eating an apple, you get such useful substances as:

• pectin, which improves intestinal activity and helps cleanse it of toxins; antioxidants slow down oxidative processes in the human body;
• tannins, which have an anti-inflammatory effect in diseases of the cardiovascular and genitourinary systems, both in women and men;
• tannins capable of preventing the precipitation of salts, which
• is a good prevention of urolithiasis;
• vitamins A, C, B1, B2, E, P;
• iron, which improves blood quality;
• calcium, necessary for the musculoskeletal system and the cardiovascular system;
• minerals: magnesium, potassium, zinc, copper, chlorine.

An apple is an excellent snack, and with the use of this fruit, every housewife knows a huge number of interesting recipes. Today we want to talk about which apples are better.

When choosing apples for weight loss, it is best to pay attention to green varieties. Green apples are lower in calories (35 calories, while red ones contain about 47 calories), have a pleasant sourness, due to which appetite decreases slightly.

What apples are best for making jam?

There are several varieties of apples, from which it is better to make jam and make jam. These are the varieties that ripen in autumn and are called late: "Antonovka", "Anis", "Borovinka", "Golden Delicious", "Jonathan", "Renet Simirenko" and some others. Dense and juicy pulp does not boil too much and does not turn jam into a homogeneous jelly. Sour and fragrant apples of the Antonovka and Simirenko varieties will add to the jam. And you can diversify the taste of apple jam by adding a little cinnamon during cooking.

What apples are better to bake and dry?

It is also better to bake apples in the oven with a dense structure. Apples of the Antonovka, Golden, Grand, Granny Smith and Simirenko varieties are perfect for baking. For baking, it is better to choose large green fruits with a sweet and sour taste, but in this case it is better to refuse red and yellow apples. As for the best apples for charlotte, Antonovka is unanimously preferred among housewives. It is sour and juicy and goes well with a sweet biscuit.

But it’s better to dry red apples of sweet autumn varieties (“Mekintosh”, “Jonagold Decosta”, “Delicia”, “Titania”) for the winter, and “White pouring” is perfect for summer.

homemade apple juice

For making juice, it is better to choose apples of autumn and winter varieties: they have a lot more useful elements, they have juiciness and a bright taste and aroma. To make freshly squeezed juice, it is better to choose sweet and sour varieties that have juicy and dense pulp. The best varieties of apples for juice:

• Antey;
• Anuxis;
• Sinap Orlovsky;
• Cosmonaut Titov;
• Memory of Kovalenko;
• Freedom.

In addition, you do not need to add a lot of sugar to such juice, just dilute it with water a little and you can drink it.

But for making juice for a long shelf life, it is better to use acidic varieties with high content tannins (Antonovka, Anuksis, Verbnoe, Nizhegorodka and others).

The recipe is quite simple: for 10 kg of apples, you need to take 2 kg of sugar and 3 liters of water. Squeeze juice from apples, heat water and dissolve sugar in it, bring the resulting mixture to a boil and mix with juice. Such juice should be rolled up in sterile jars and can be stored all winter.

What varieties of apples are best planted in the suburbs

In the Moscow region, it is better to plant such varieties of apples that will provide a year-round supply of this healthy fruit. To do this, you need to plant about half of the winter varieties, a third of the autumn and about 20% of the summer. The following varieties are suitable for the Moscow region and the middle lane:

• Summer early ripening: White filling, Candy apple, Moscow pear;
• Autumn mid-season: Shtrifel, Zhigulevskoe, Cinnamon striped;
• Winter late: Antonovka, Alesya, Moscow later, March and some others.

What apples are best kept in winter?

Winter varieties of apples are best stored in winter, however, and they differ in terms of storage:

• early winter (Antonovka vulgaris, Winner, Pepin saffron, Parmen winter gold, Welsey) are stored until January-February;
• winter (Anise scarlet, Anise gray, Antonovka dessert, Aport, Cortland, Lobo, Mirnoye, Ranet bergamot, Northern Sinap, Sinap Orlovsky) lie until March-April;
• late winter (Mantuan, Sary sinap, Renet d'Orleans, Renet champagne, Northern synapse, etc.) can be stored until May-June.

Sweet, almost transparent apple jam is one of the healthiest desserts. It can be eaten with bread and just a bite with tea, used for baking, cakes, sweet dishes.

Apple jam is especially relevant on diet days, because 100 g of the finished product contains no more than 50 kcal, despite the fact that sugar is used for its preparation. The natural sweetness of the fruits themselves, the presence of fiber, vitamins and numerous trace elements in them makes apple jam an exceptionally healthy and tasty dish.

In the distant years of hoary antiquity, they did not begin to eat apples of the current season, and even more so, cook apple jam not earlier than the end of summer. Only after August 19, the day on which the pagan Apple Savior and the Christian Transfiguration falls, the hostesses began to prepare apples. Today, it is not at all necessary to adhere to such a categorical framework and you can cook homemade jam at any time.

In this case, you can use almost any variety of apples, but not strictly foreign, bought in a store. Depending on the initial density, juiciness and sweetness of the fruit, you can get a thick jam or liquid jam with transparent slices.

Cooking time depends entirely on the desired result. Therefore, you can cook jam for several minutes or several days. The main thing is to use a time-tested recipe.

Apple jam - step by step cooking recipe + video

A simple recipe and video will tell you in detail how to make apple jam if you don't have a lot of experience.

• Apples - 1.5 kg;
• cinnamon stick;
• Sugar - 0.8 kg;
• Water - 50 ml.

Cooking:

1. Cut out the seed box from the fruits, if desired, peel them from the skin. Cut into random small pieces.
2. Put in a suitable saucepan, pour in water, add most of the sugar and cinnamon stick.
3. Cook over high heat with constant stirring for about 5 minutes. Lower the fire and cook for another 5 minutes.
4. Remove from stove, let cool completely.
5. Add the rest of the sugar and cook until fully cooked over low heat.

Apple jam in a slow cooker - recipe with photo

Thanks to its versatility, the slow cooker is great for making delicious apple jam in it. Moreover, the process itself will take a couple of hours on the strength.

• Apples - 2 kg;
• Sugar - 500 g.

Cooking:

1. Peel the apples from the skin and cores. Cut them into arbitrary cubes and put in a bowl. Apples should always be put in first, otherwise the sugar will burn for sure until they release the right juice.

2. Sprinkle with sugar. If the fruits are too acidic, then it makes sense to slightly increase the portion of the latter.

3. Set the appliance to the "baking" mode for about 40 minutes. After the jam begins to boil slowly, it must be stirred periodically to evenly distribute the sweet syrup.

4. Boil metal caps, sterilize convenient way banks. Spread the finished jam in them and roll up.

Apple jam in the oven

If you stand at the stove and cook apple jam in several steps, there is neither time nor desire, then another original recipe will do. He will tell you in detail how to cook apple jam in a conventional oven. The main thing is to learn a few tricks in advance. For example, you need to cook it in a heat-resistant bowl with thick walls and it definitely will not burn. And so that the mass does not “run away”, the container should be filled only by 2/3 of its volume.

• Apples - 1 kg;
• Sugar 0.5 kg.

Cooking:

1. Cut the fruits into large slices, after removing the core. If the skin is quite thin, it is not necessary to peel it.
2. Sprinkle sugar on top, increasing if necessary.
3. Preheat the oven to 250°C. Place a bowl of apples inside for 25 minutes.
4. Remove, mix well and return back, having previously reduced the heat to 220 ° C.
5. After another 10 minutes, repeat the procedure. This time, taste the syrup and add a little more sugar if needed.
6. Cook the jam in the oven for some more time, depending on the desired consistency. The main thing is to prevent caramelization of sugar, otherwise the mass will turn out to be too thick and viscous. As soon as the syrup acquires an average density, and the surface is covered with light foam, it can be removed from the oven and packaged in jars.

Apple jam for the winter - how to cook, how to roll?

In order for apple jam to stand all winter and always be tasty, it must be cooked according to a special recipe. In addition, you should take a little more sugar than usual, and prepare the fruits themselves in a special way.

• Sugar - 1.5 kg;
• Apples - 1 kg;
• Lemon.

Cooking:

1. Peel the apples very thinly, remove the seed box and cut into medium slices. Pour boiling water and blanch for 10 minutes, then immediately cool in very cold water.
2. Do not pour out the water in which the apple slices were blanched, but partially use it to make syrup. To do this, dissolve 500 g of sugar in 1.5 liters of liquid.
3. Transfer the chilled apples to a large basin, pour over the resulting strictly hot syrup and let it brew for about 5-6 hours.
4. Next, drain the syrup through a colander into an empty saucepan, add some (250 g) of the remaining sugar and cook for 8-10 minutes until it is completely dissolved.
5. Repeat the procedure until you enter the desired amount of sand. Leave apples in syrup for at least 8-10 hours between boils.
6. After the penultimate boil, cut the lemon into thin quarters, add them to the pan with apples and pour boiling syrup all together.
7. Do not drain the syrup into the last cooking, but cook together with apples for 10–15 minutes until fully cooked.
8. At the same time, apple slices should become absolutely transparent, and a drop of hot syrup should not blur on a cold plate. Then, while hot, spread the product into sterilized jars.
9. Immediately roll up with metal lids, which must be boiled for five minutes. Allow to cool well naturally and store in a pantry or basement.

How to cook apple jam slices?

To make apple jam with whole slices, you need to choose varieties with especially dense, but juicy pulp. A prerequisite: they must have been recently removed from the tree.

• Apples - 2 kg;
• Sugar - 2 kg.

Cooking:

1. Cut apples that are not overripe and not stale into slices 7–12 mm thick.
2. Weigh them and measure exactly the same amount of sugar. Fold in layers in a large container, sprinkling them with sand, and leave until morning.
3. The next day, put on medium heat and cook after the appearance of foam, which means boiling syrup, no more than five minutes. In the process, very carefully drown the top layer of apples.
4. In the evening, repeat the procedure again, at the end, mix very gently.
5. The next day, in the morning, cook for 5 minutes, and in the evening for another 10-15 minutes until fully cooked.
6. When hot, place in glass, pre-pasteurized jars and seal.

Recipe for thick apple jam

The density of jam in most cases depends on the initial friability of apples. If you take fruits that are too hard and dense, they will have to be boiled for a very long time, and as a result, the jam will not turn out as thick as we would like. In addition, the fruit must be fully ripe, lying down for a day in the shade.

• Chopped slices - 3 kg;
• Sugar - 3 kg;
• Ground cinnamon - 1-2 tbsp.

Cooking:

1. Remove the damaged parts, the core and, if necessary, the skin from the fruit. Chop into arbitrary cubes, put in a basin, layered with sugar mixed with cinnamon. Leave to extract juice overnight.
2. Put on medium gas, bring to a boil, not forgetting to stir. As soon as the syrup boils, reduce the gas a little and cook for about 5-8 minutes. Remove from the stove and leave for at least a couple of hours, maximum for a day.
3. Repeat the procedure two more times at the same frequency.
4. Boil the jam for the last time for about 7–10 minutes, package hot in jars and store in a sealed form after complete cooling in the pantry or basement.

How to cook apple jam from Antonovka?

The Antonovka apple variety is best suited for making jam or marmalade, as the rather loose pulp boils very quickly. But this does not mean at all that it is impossible to get jam with slices from it. You just need to follow the recipe, which paints all the steps in steps.

• Apples - 1 kg;
• Sugar - 1 kg;
• A little salt and soda for pre-soaking.

Cooking:

1. Cut the fruits of the same size into quarters and remove the middle. Then cut into slices of the desired thickness.
2. Dilute 1 tsp in a liter of water. salt and pour prepared apples with salted liquid. Instead of salt, you can use citric acid in the same proportion.
3. After 10-15 minutes, drain the solution, rinse the apple slices and immerse them in soda solution(for 1 liter of water - 2 tsp of soda).
4. Soak for no more than 5 minutes, drain and rinse again in running water. This procedure will hold the pulp together a little and will not let it boil.
5. Put the prepared apples in a saucepan, sprinkling with sugar. Keep a few hours until the juice is formed.
6. Put on fire and boil on strong gas. Remove from the stove and let it brew for 5-6 hours.
7. Repeat the process 2 more times, the last time - boil the jam to the desired consistency. Pour into jars without cooling and seal tightly.

Apple jam - step by step recipe with photos and videos

In order to bake delicious pies in the cold season at the end of summer, you definitely need to make thick and tasty apple jam. And the following recipe will help in this. Apples are better to choose with juicy, loose pulp. Well-ripened fruits are suitable, perhaps even a little flattened. The main thing before cooking is to cut off everything from the fruit that can spoil the taste of the finished jam.

• Apples - 1 kg;
• Sugar - 0.7 kg;
• Drinking water - 150 ml.

Cooking:

1. Cut the apples pre-cut from bruises together with the skin into arbitrary pieces.
2. Put in a saucepan, fill with water. Place over medium heat and simmer for 15-20 minutes until they begin to puree.
3. Rub the slightly cooled mass through a sieve a couple of times, transfer the puree to a saucepan and bring to a boil.
4. Add sugar and, with regular stirring, cook for about 20 minutes over very low heat.
5. Wait until the finished jam has cooled completely, and pack it in a suitable glass container.

Apple Jam - Recipe

You can cook apple jam, as they say by eye. After all, the final consistency depends entirely on the apples used and the desired result. You can add a little lemon, orange, cinnamon, or vanillin to make the jam more savory.

• Peeled apples - 1 kg;
• Sugar - 0.75 g;
• Boiled water - ½ tbsp.

Cooking:

1. Wash the apples, peel the seed box and peel. Grate on a coarse grater.
2. From the indicated amount of sugar and water, boil the syrup and pour it into the grated fruit.
3. Put on fire and after boiling the mass, cook for about an hour, reducing the heat to a minimum.
4. While boiling, do not forget to stir the applesauce from time to time.
5. As soon as the apple chips are well boiled, and the jam has acquired the intended consistency, cool naturally.
6. Arrange in jars and store under plastic lids in the refrigerator or under metal lids in the cellar.

Delicious apple jam

Properly prepared apple jam allows you to save most of the useful properties original product. And according to the following recipe, the jam is also extraordinarily tasty.

• Peeled fruits - 1 kg;
• Oranges without peel - 0.5 kg;
• Sugar - 0.5 kg.

Cooking:

1. Choose strictly whole apples without rot and wormholes. Cut out the center of each fruit. Cut into equal medium sized cubes.
2. Peel the oranges from the peel, remove as much of the white films as possible. Divide each into slices and cut them into slices corresponding to the size of an apple. It is best to do this directly above the container in which delicious apple jam will be cooked.
3. Put the pieces of oranges and apples together, sprinkle with sugar and mix. Allow about 2-3 hours for the juice to release.
4. Put on slow gas and after boiling the syrup, cook for 10 minutes.
5. Then put it aside and leave for another couple of hours so that all the fruits are saturated with sweet juices.
6. Cook for about 40 minutes on very low gas, until the mass acquires a golden color. To make the jam boil evenly, do not forget to stir it from time to time with a spatula.
7. Put the finished delicious jam in a chilled form into jars. For long-term storage, they can be rolled up with metal lids.

The easiest apple jam - recipe

Jam prepared according to this recipe is not only as quick and easy to prepare as possible, but also retains almost all the benefits of fresh fruit. It's called the "five minutes" for a reason.

• Sugar - 300 g;
• Apples - 1 kg.

Cooking:

1. Peel high-quality fruits from the cores, cut into thin strips or grate.
2. Sprinkle with sugar, mix, as soon as the juice stands out, put on the stove.
3. Let it boil on medium gas, reduce it and cook for no more than 10-15 minutes.
4. At this time, sterilize the jars over steam, and the lids in boiling water. As soon as the jam is cooked, spread the hot mass into the prepared container and seal.

Apple jam with cinnamon

Cinnamon is known to go well with apples. It gives them a spicy and very interesting taste. That is why apple jam with cinnamon is even tastier and more original. And if you add a few more unusual ingredients to it, it completely turns into a culinary masterpiece.

• Apples - 400 g;
• Cinnamon sticks - 2 pcs.;
• Water - 400 g;
• Cranberries - 125 g;
• Apple juice 200 ml;
• Lemon juice - 15 ml;
• Sugar - 250 g;
• Orange peel - ½ tbsp;
• Fresh ginger juice - ½ tbsp.

Cooking:

1. Pour water, lemon juice, ginger and apple juice into the pan (you can use cider). Put in the cinnamon sticks. Boil the liquid over high heat.
2. Throw in the cranberries, and as soon as the berries start to burst, add the apples cut into pieces, sugar and orange zest.
3. Stirring occasionally, cook the jam for about an hour and a half over low heat.
4. When the apples are well softened and the syrup thickens, remove the cinnamon sticks and pour the finished jam into jars.

Whole apple jam

Jam with tiny whole apples floating in an amber syrup reminiscent of honey, even looks delicious and appetizing. But the most amazing thing is that it is very simple and easy to cook it.

• Very small apples with tails - 1 kg;
• Sugar-sand - 1.2 kg;
• Drinking water - 1.5 tbsp.

Cooking:

1. Fruit, without breaking off the tails, sort, wash clean and dry. So that they do not burst during cooking, prick each with a toothpick (ordinary fork) in several places.
2. From the indicated ingredients, make a syrup by boiling it for 2-3 minutes over high heat.
3. Pour the sweet liquid over the apples stacked in a saucepan.
4. After cooling completely, put on fire and bring to a boil. Reduce the heat and cook for no more than 5 minutes.
5. Drain the syrup into a separate container and boil it down a little on medium gas for 15 minutes.
6. Sterilize jars, loosely fill them with boiled apples, pour hot syrup on top.
7. Roll up the lids immediately. Turn upside down and cool slowly wrapped in a warm blanket. You can store in the basement, pantry or just in the room.

Apple and pear jam

To get the original jam, you need to select fruits that are similar in structure to the pulp. Remember: if you take soft pears and hard apples, or vice versa, then the former will boil soft, and the latter will remain tough. Although in this version you can get a rather unusual pear-apple jam.

• Pears - 0.5 kg;
• Apples - 0.5 kg;
• Sugar - 1 kg;
• Natural honey - 2 tablespoons;
• A handful of cinnamon powder;
• Drinking water - 1 tbsp.

Cooking:

1. Remove the core from the fruit, cut into pieces of the same shape and size. Pour boiling water over, and after 5 minutes, immerse in enough cold water.
2. After a couple of minutes, drain it, and dry the pieces of fruit a little on a towel.
3. Mix sugar with water, add honey, cinnamon and boil the syrup in a large saucepan. Put fruits in it and cook for about 40 minutes until they become transparent.
4. Arrange the jam in jars and sterilize them for 10-15 minutes in boiling water. Roll up and put away to cool in a cool place.

Apple jam with nuts

Ordinary apple jam becomes truly original if you add a few nuts to it. Optionally, you can take walnuts, almonds, hazelnuts or even cashews.

• Apples - 1kg;
• Walnut kernels - 150 g;
• Medium lemon;
• Sugar - 200 g;
• A couple of bay leaves;
• Black pepper - 3 peas.

Cooking:

1. Cleanly washed and dried apples cut into cubes, while removing the seed box.
2. So that they do not darken, dip for a few minutes in water with the addition of citric acid.
3. Drain the liquid, put the apple cubes into a saucepan, sprinkle with sugar.
4. Cut the lemon with the peel into large pieces, add to the apples. Put bay leaves on the edge and, without stirring, put the pan on a small fire.

But soon the apples will ripen, and by this time it is worth deciding what tasty and sweet things to prepare from them.

There are many varieties of apples, they grow in various climatic conditions.

Apples are eaten fresh, soaked, baked, dry, they make various drinks, jams, mousses, preserves, they are used as raw materials for making marmalade, marshmallow, marmalade, in the preparation of meat and fish dishes, and it is considered a popular hit.

Apple jam transparent

We will need:

• 2 kg apples
• 2 kg sugar

Cooking:

1. Wash apples, peel and remove the core

2. Cut into slices

3. We fill them with sugar and leave them for 1 day so that they let the juice flow and soak in sugar

4. Put on a small fire, stirring, after boiling, cook for 15 minutes, remove from heat and leave for 1 day

5. Put again on a slow fire and after boiling, cook for 15 minutes, stirring

6. Pour the finished jam immediately into sterilized jars

Close the jars tightly and turn upside down and leave to cool completely.

Ingredients:

• 1 kg of hard apples
• 1 orange
• 0.5 kg sugar

Cooking:

Peel the apples and remove the core

Cut them into medium cubes

Orange with peel, removing the seeds, cut into medium slices and pass through a meat grinder

Together we combine orange, apples, sugar

We put on a slow fire and cook for 50 minutes, stirring, the apples should become transparent, the syrup is hard to drain from a spoon

Ingredients:

Cooking:

Pour sugar into water and set, stirring over low heat until all sugar is dissolved

Lemon cut into thin half-slices, after removing the seeds

Add lemon to boiling syrup and cook for 5-7 minutes

We remove the core from apples and, together with the skin, cut into thin slices.

Pour apples into syrup and cook for 5-7 minutes

Remove the jam from the heat and leave overnight so that the fruit is soaked in syrup.

We put the jam on a slow fire and cook after boiling for 30 minutes until it thickens.

Apple jam - five minutes

Necessary:

• 5 kg apples
• 5 kg sugar

Cooking:

1. Remove the core from the apples and cut into thin slices along with the peel
2. Sprinkle with sugar, mix and leave overnight
3. Put on fire and boil for 10 minutes, let cool
4. Boil for 10 more minutes
5. Remove from heat again and boil again for 5-10 minutes.

Jam from apples Kitayka

In the common people, varieties of various small apples are called Chinese.

Ingredients:

• 1 kg Chinese apples
• 1 kg sugar
• 3/4 cup water

Cooking:

1. My apples, cut off the stalks with a needle, make holes so that the skin does not burst during cooking
2. Pour cold water into a saucepan and add apples
3. Put on fire, bring to a boil and cook for 5 minutes
4. Drain the water and add sugar to it.
5. We put the syrup on a small fire, bring to a boil and cook for 5 minutes
6. Remove the syrup from the heat, pour over the apples and leave for 6-8 hours

Apple jam Amber

Necessary:

• 1 kg of hard apples
• 700 gr. Sahara
• 100 ml water
• Zest of half a lemon

Cooking:

My apples, remove the core and cut into thin slices

Pour sugar with water, put on medium heat, boil, stirring until sugar is completely dissolved.

Add lemon zest to the syrup

Pour the apples, mix well, turn off the heat and leave for 6-8 hours

We put the jam on the fire and bring to a boil and boil for another 5 minutes

Remove from heat and leave to cool completely

We put on a small fire and after boiling, cook for 10-12 minutes, let it cool completely

Cook again on low heat for 15 minutes after boiling

If desired, you can increase the cooking time if you want to get a thicker and darker jam.

Jam "Paradise Apple"

Paradise apples are called ranetki and boiled together with the stalks. It turns out sweet and sour, fragrant, amber-colored apples.

Need to:

• Ranetki - 1 kg.
• Sugar - 1 kg.
• Water 1 tbsp.

Cooking:

1. Sort and wash ranetki
2. With a toothpick, make 5 - 7 punctures of the skin, then they will be well saturated with syrup and will not crack
3. Pour water (5 l.) into a large saucepan, boil, pour apples into it and bring to a boil.
4. Remove from heat, drain boiling water, pour cold water and let stand for several hours
5. Pour a glass of water into the sugar and boil the syrup
6. Drain the water from the pan, pour over the hot syrup and let cool.
7. Put the cooled jam on the fire and boil for 15 - 20 minutes, leave to cool for a day
8. After a day, boil again for 15 - 20 minutes, pour into jars and roll up the lids
9. Arrange jars upside down, cover with a blanket and leave to cool
10. Keep jam in a cool place

Video recipe for making apple jam with ginger in a slow cooker

Do-it-yourself apple jam, let it please you and your family with its amazing taste and amber color. When cooking jam, you can add various berries - cranberries, lingonberries, etc., which will give the jam an unusual sourness.

I look forward to your feedback, share recipes with friends

There are many recipes with apples, and in many respects the success of dishes depends on right choice fruits. Which apples are better to use in baking, which ones to cook jam and compotes, and which ones to dry or put into juice?

Which apples are best to dry

For drying, ripe sour and sour-sweet apples with dense pulp of summer and early autumn varieties, with thin skin and small seeds, are best suited. The fruits can also be fallen from the tree, slightly dented, most importantly without rot and wormholes. Very tasty when dried, apple varieties are obtained. "Pepin", "Aport", "Cinnamon" and "Antonovka", the latter in dried form is also very fragrant. It is better to cut the fruits into slices, not circles: this way they dry faster.

What apples are best for making jam

It's best to make jam sour apples summer varieties that are not stored for a long time like "White filling", "Slavyanka" or some types "Pears". Fruits can be taken ripe and even slightly overripe, as well as unripe. "White filling" and other soft varieties can boil soft, it is good to make jams and marmalades from them. If you need to keep the whole pieces of apples in the jam, later autumn varieties will do ( Champion, Gloucester, Antonovka, Spartak etc.), they are less soft and less boiled. Also, small fruits of wild apple trees are very suitable for jam, and "Chinese"- its small apples do not boil soft and turn out well whole in jam.

Which apples are best for charlotte

It is believed that for baking, including everyone's favorite charlotte, you can take any apples. However, the most delicious are pies with sour apples that retain their shape well when baked, such as " Antonovka, Semerenko, Jonathan, Renet, Jonagold etc. Fruits should not be very juicy, because of the large amount of apple juice, the dough may burn or bake poorly, this is especially important when you need to bake charlotte. If there are only juicy apples, it is better to take them a little less so that the dough does not “drown” in the juice.

The best apples for juice

Strong, juicy apples are best for juice. "Pears", ideally - recently collected. delicious juice it turns out from apples that crunch when you bite them off, while they can look completely unsightly, have broken barrels, etc. If you take unripe apples, the juice will be too sour, and it will become cloudy from overripe apples. Like wine, apple juice can be blended by mixing sweet and sour varieties.

Important! Many late varieties like "Autumn striped", after lying down for several days, they become "cotton" - such fruits give little juice, and there will be much less vitamins in a drink made from apples that have been lying for a long time.

The best apples for compote

Very good for compotes "Antonovka" and other hard apples of sour varieties. You can also use slightly unripe, but just slightly: compote from unripe fruits will turn out tasteless. The most beautiful drinks are obtained from red and pink apples (you can just add a couple of pieces to the green fruits). Very soft apples like "Anisa", as well as overripe, can boil in compote.

Apple jam is one of the most popular jams. It has a pleasant apple aroma, the apples themselves become transparent during cooking and acquire an amber color. Various spices can also be added to such a jam, for example, cinnamon, cloves, saffron or ginger. It also turns out a delicious combination of apples with oranges and lemon or with their zest. Today I will write 7 recipes for various apple jams at once. And you write in the comments which recipe you liked the most.

Do you know the difference between jam, jam and marmalade? The jam should contain whole pieces of fruit or whole berries in a clear syrup. Therefore, the jam is boiled for a short time, often in several stages, in order to maintain its shape. Jam is also cooked from pieces, but they are not preserved whole. That is, small pieces of fruit will be found in the jam. Jam is made from fruit puree. It should be uniform and thick.

In this article I will write how to cook apple jam so that whole slices remain in it. I will also tell you the secrets of making thick apple jam.

Apple jam cannot be boiled in an enamel bowl, because the jam will stick and burn. Also, from any jam, be sure to remove the foam during cooking. If this is not done, the jam may ferment during storage.

Apple jam should be poured hot into sterilized jars. Banks can be sterilized over steam. For example, fill a wide saucepan with water, put a grate on it. Place clean cans, washed with a new sponge and soda, upside down on the wire rack. Steam the jars for 15 minutes until the glass becomes clear. Also, jars can be sterilized in the oven for 15 minutes at a temperature of 140-150 degrees. But you need to put the jars in a cold oven so that they do not burst. Boil lids for 5 minutes.

Banks that are no more than 5 years old are suitable for conservation. See the year of issue on the bottom of the can.

With jam slices you need to tinker more than with jam. It is because of the fact that a lot of time will be spent on cutting fruit. But on the other hand, in the jam, where whole pieces are preserved, there will be more useful substances that were in fresh fruits. In a good apple jam, fruit slices and syrup should be transparent, a beautiful amber color. In addition to treats for tea, such a delicacy can be used as a filling for pies and other pastries.

Ingredients (net weight):

• pumpkin - 500 gr.
• apples - 500 gr.
• sugar - 1 kg
• citric acid - 0.5 tsp or lemon juice - 1 tbsp. (for soaking)

Cooking method:

1. Make acidic water by dissolving half a teaspoon of citric acid in a liter of water. Acid can be replaced with natural lemon juice. Washed apples cut into cubes or straws and put in prepared acidic water. Thus, the fruit will not darken and the jam will be a beautiful color.

2. Cut the pumpkin into cubes. Drain the apples and add the fruit to the pumpkin. Pour in sugar, mix and leave for 1-2 hours to make juice.

3.Now you can start making jam. Put it on the stove, bring to a boil and cook for 20 minutes, stirring occasionally. Set aside the jam from the heat and let it brew for several hours, maybe a day. The next day, put the jam to cook a second time. After boiling, cook again for 20 minutes and immediately spread hot in sterilized jars and roll up.

Such jam can be closed with nylon lids. In this case, you can store it for no more than 2 months.

4. It is not necessary to wrap the jam with a blanket, just let it cool when room temperature. It turns out tasty and bright!

Whole apple clear jam

Before that, I wrote recipes for apple jam with slices. But you can make jam from whole apples. At the same time, do not use paradise (small) apples, but ordinary ones. This jam will look unusual on a plate. Although the apples will be whole, but soft. Therefore, eating them is not difficult. Of course, such jam is not suitable for filling in pastries, but it will be just right for tea.

In the same way, you can cook jam by cutting apples into slices.

Ingredients:

• green apples - 2 kg
• sugar - 2 kg

How to cook apple jam:

1. Apples take hard, but ripe. Wash them and remove the core. It is convenient to use a special kitchen device for apples. Put the apples in a saucepan and sprinkle them with sugar. Leave in this form overnight or for 12 hours so that the apples release juice.

2. If the apples are not juicy and there is little juice for 12 hours, add 100 ml of water so that the apples do not burn during cooking.

3. Put the jam on a slow fire. Gradually, the sugar will dissolve, the apples will give even more juice. Bring the syrup to a boil and turn off the heat. While the jam is simmering, turn the apples over from time to time. The side that will be in the syrup will cook faster. Therefore, fruits must be turned over. When heated, the apples will change color, become golden.

4. After boiling, cover the jam with a plate and put oppression, weighing about 1-1.5 kg. Oppression is needed so that all the apples are immersed in syrup, and not floating on top. Now take the pan off the heat and let the jam cool completely.

5. Put the apples to boil a second time. In the same way, bring the syrup to a boil over low heat. Remove foam. Boil for 2-3 minutes and remove from heat. Put the pressure on and let it cool down again.

6. For the third time, cook the jam after boiling for 10-12 minutes. Spread hot in sterile jars, pouring apples with syrup. Roll up the lids and let the preservation cool. It turns out very beautiful and tasty jam from apples. The syrup will be quite thick, so it is not necessary to cook the jam for too long, reducing it.

Cooking jam with apples and oranges

This is very delicious jam, homogeneous in structure, with an orange flavor. For him, you must definitely take only green sour apples, such as Semerenko.

Ingredients (unpeeled fruit weight):

• Semerenko apples - 1 kg
• oranges - 1 kg
• lemon - 0.5 pcs.
• sugar - 800 gr.
• cinnamon stick - 1 pc.

Jam from apples and oranges - how to cook:

1. Wash, peel, cut the apples into 4 parts, cut out the core. Cut the apples into arbitrary medium pieces. Slicing does not matter, as the jam will be crushed a little later.

2. Wash a lemon and one orange well with a brush. From an orange and half a lemon, grate the zest on a fine grater. It is important to wash only the top bright layer, do not reach the white layer of the fruit (the white part of the peel will be bitter). Squeeze the juice from half a lemon into the apples and stir. The acidic juice will help keep the color. Lemon seeds should not get into the jam.

3. You can optionally add 1 teaspoon of Imereti saffron to the zest of lemon and orange, if one is available. Saffron will add color to the jam, but you can do without it. Pour the zest over the apples.

4. Peel all oranges, removing all white residue. Cut the pulp into pieces and put in apples. Sprinkle everything with sugar and mix. Leave the fruit in the sugar for a few hours to release the juice. When the juice appears, you can start making jam.

5. Bring the jam to a boil and cook for 3-4 minutes, stirring occasionally. Turn off the heat and leave to cool completely. Next, put the jam on the boil for the second time. Bring to a boil again and simmer for 3 minutes. Let cool.

6. Grind the cooled jam with a blender. It is acceptable that small pieces of fruit remain in the jam. Put the jam to cook already crushed. Add a cinnamon stick to the puree, which will give a special flavor. Bring the mixture to a boil over low heat, stirring, and cook for another 5 minutes. Take out the cinnamon stick, it has already given up its smell.

7. Pour hot jam into sterilized jars and roll up. Such a delicacy will smell very tasty of orange and cinnamon. Happy tea drinking!

Apple jam with ginger in the microwave - a simple recipe

Ginger is added to this jam, which makes the taste of the usual jam not quite ordinary. This jam is cooked in the microwave.

Ingredients:

• apples - 500 gr.
• sugar - 500 gr.
• fresh ginger root - 20 gr.
• cinnamon - 10 gr.
• citric acid - 3 gr.

How to cook apple jam with ginger:

1. Wash apples and peel. In this recipe, the peel is not used, you can cook compote from it. Cut apples into small cubes or thin slices. Weigh it already cut and take the same amount of sugar.

2. Peel and cut the ginger finely and thinly. You can first cut it into thin slices with a vegetable peeler, and then chop them even more.

3. Add ginger to apples, sprinkle everything with sugar and mix.

4.Put the apples in sugar in the microwave for 9 minutes. Set the power to 700 watts. You do not need to set the maximum power so that the jam does not boil too much and splash. Take out the jam after the allotted time. The sugar should dissolve and the apples will float in the syrup.

5. Add cinnamon to the jam, mix. And put in the microwave for another 9 minutes. Add citric acid to the finished jam, stir, put in the microwave for another 30 seconds. After that, the jam must be poured into sterilized jars and rolled up. That's all.

Different varieties of apples can cook for different times. Look at your apples - they should become transparent.

Thick apple jam: cooking secrets

There are some mistakes that housewives make in making jam. Because of these errors, jam can burn, not be thick enough. I'll tell you how to cook delicious and thick jam from apples.

For jam, it is important to choose suitable apples. Take sour varieties (they have more pectin, which means that the jam will thicken faster) - Antonovka, Semerenko, Granny Smith, Gloucester. If there are only sweet apples, you will need to add something with a lot of pectin to them - quince, peaches, plums, citrus zest, pumpkin.

Ingredients:

• green sour apples - 2 kg
• sugar - 1.2 kg
• water - 300 ml
• lemon juice - 4 tablespoons

Cooking method:

1. Wash apples and peel. Do not throw away the skins, they will still come in handy. It is in the peel that there is twice as much pectin as in the pulp of an apple. Therefore, these cleanings will be boiled together with jam so that it thickens faster. Put the skins in cheesecloth and tie in a knot, leaving long tails of cheesecloth. For these ends, then you will get the peel from the pan.

2. Cut the peeled apples into 4 parts and cut out the core. Weigh the peeled apples. For 1 kg of peeled apples, take 150 ml of water. Pour water into a stainless steel saucepan. Put the apple peels in the water at the bottom, pour the quarters of apples on top.

3. Put a saucepan on high heat and bring to a boil under a closed lid. After boiling, make medium heat and cook apples for 15-20 minutes.

Do not fill the pot more than 3/4 full. Otherwise, the foam will climb through the top.

4. Check the apples with a skewer - they should be soft. If this is the case, remove the cheesecloth with cleanings and wring out its pan. No more skins needed. Cooked apples need to be mashed. First, put them on a sieve to drain excess liquid. It does not need to be added to jam. Next, grind the apple slices through a sieve or use an immersion blender.

5. Add sugar and lemon juice to applesauce. For the perfect jam, 600 grams of sugar is taken per 1 kg of peeled apples. Such an amount will help the jam stand for a long time and not ferment, but at the same time, the jam will not be cloying. The lemon juice will keep the apples from getting too dark. Mix the puree with sugar and juice.

6. To make the jam thick, it can be boiled over low heat. But this will take a very long time. To cut the time in half, the jam needs to be baked! To do this, preheat the oven to 200 degrees. Pour applesauce with sugar on a baking sheet and smooth the layer. The layer thickness should be no more than 3 cm. The thinner, the faster the liquid will evaporate. The baking sheet does not need to be covered with anything and lubricated.

7. When you put the jam in an oven preheated to 200 degrees, reduce the heat to 150 degrees and bake it for 1 hour. Meanwhile, sterilize jars and lids.

8. Check the readiness of jam. It should decrease in volume by about half. Put some jam on a saucer and turn over. If it doesn't fall (like ), then it's done.

9. Hot jam must be quickly decomposed into hot sterilized jars. Over the steam, the jars are sterilized for about 15 minutes, until transparent. Therefore, 15 minutes before the jam is ready, put the jars for sterilization, 5 minutes before the readiness - boil the lids. Jam should be put on the “marusin belt” - this is the place of the can, where it begins to narrow (shoulders).

Do not forget to rinse the ladle in boiling water with which you will pour the jam.

10. So that the jam does not get moldy, pour sugar on top. The layer of sugar should be about 5-10 mm. This is the so-called sugar lock or sugar cork. The condensate from the lid will fall not on the jam, but on the sugar. And immediately roll up the hot lid, which you need to get out of boiling water and shake off all the water. Turn the jar over and check if the lid is tight, if there is any leakage.

11. This jam is ready. After cooling, store it in a dark, dry place where it can be stored for up to 3 years. When the jam stands for a while, it will become even thicker, almost like marmalade. Use it as a filling for bagels, pies and just for tea.

I think from these 7 recipes you will be able to choose a recipe that will become a favorite in your family. See the recipes for other jams in the section.