The most delicious way to store apples is cooking jam from them. Its pleasant aroma and gentle taste will remind summer and will present true pleasure. We will present simple and overnight amazing recipes for this delicacy.
About taste
For the preparation of apple jam, it is not necessary to select elite sweet varieties. This winter harvesting is quite possible from the acidic fruits of different varieties. The main thing is that they fully matured, and the flesh is well separated from the skin.
The finished product will be homogeneous, with a pleasant aroma and soft-sweet taste, thick amber-colored consistency. The recipe does not involve the use of complex technology of processing fruits and the presence of hard-to-reach ingredients. Even a novice hostess can do this. 
What apples are better to take for jam
For the preparation of jam perfect dessert varieties of apples with juicy pulp and thin skin. They may be fresh or fallen and dried. The best varieties are white filling, Antonovka, "Glory to the Victors", "Pepin saffron", "Idared", "Jonagored", "Fuji" and others.
If you want conservation to be a clear, delicate pink hue, you can give preference to red fruits. Also pay attention to the aroma of fresh apples - in its absence, you can use cinnamon or lemon zest.
It is interesting to read about the benefits and dangers of apples: fresh, dried, baked.
Preparation of cans and lids
At the preparatory stage, care should be taken to ensure that there are clear containers for seaming. In the case of jam, it is best to give preference to half-liter cans and varnished metal lids.
Important! When sterilizing cans for a couple, make sure that dry and warm containers come into the process. Otherwise they may burst.
Washed packaging must be sterilized. To this end, it is immediately placed in the oven and set the temperature at 60 degrees. The treatment process will end when moisture is completely evaporated from the cans. After they are removed to the prepared table. 
In the meantime, the covers need to be carefully examined, discarding those that do not have a solid rubber ring, as well as dents, cracks and other defects. Suitable specimens are dipped for 5 minutes in boiling hot water, and then put in a separate bowl.
Read also about apple juice: composition, benefits, recipe of preparation, preparation at home with a juicer and without a press and juicer.
Recipe 1
This method of cooking homemade apple jam is a two-time heat treatment of peeled fruit. From 1 kilogram of apples at the exit we get 1 liter of seaming. Easier recipe does not exist.
Kitchen equipment and appliances
To prepare this jam, we need:
- deep enamel pan with lid;
- kitchen knife;
- waste container;
- kitchen scale or scale;
- wooden spoon for stirring;
- sealer key;
- blender;
- cook spoon;
- plate.
Required Ingredients
In the list of recommended products:
- 1 kilo of coreless apples;
- 500 grams of granulated sugar;
- 0.5 liters of water;
- cinnamon and lemon peel (optional).
We advise you to read about the methods of harvesting apples for the winter (fresh storage, freezing, soaked, compote, juice, jam, apple sauce with condensed milk, apple jam "Pyatiminutka"), as well as the preparation of alcoholic beverages (apple liqueur on vodka (in alcohol), moonshine , cider) and vinegar.
Cooking method
Before proceeding to the step-by-step instructions below, the fruit should be thoroughly washed and dried. Then they are cut into large pieces, removing the seed chamber. Further act as follows:
- Apples are poured with water and covered with sugar.
- After the tank is put on a slow fire and, stirring occasionally, bring the contents to a boil. During the primary heat treatment, the apples will make juice. With each minute of cooking, its amount will increase.
- When there is a lot of juice, you need to increase the fire and cook the fruit for 5 more minutes after boiling.
- Then it is necessary to collect the foam that appears.
- Remove from heat and allow to cool.
- Grind the resulting mass with a blender to a uniform consistency. It will take no more than 1-2 minutes.
- Put the jam on the fire, and, stirring, bring to a boil.
- Pour into jars and roll covers.
- To turn and wrap the conservation is not necessary. After cooling, it is removed in storage.
Video: jam recipe
Important! When harvesting homemade jam, you should not use a meat grinder, since the finished product after such processing will have a rough non-uniform consistency..
Recipe 2
The second method of cooking homemade apple jam is designed to use the oven. In the process of cooking the finished product seems too liquid, but after cooling it acquires the consistency of marmalade. The ingredients listed in the recipe are designed for 4 half-liter jars.
Kitchen equipment and appliances
In order to implement this recipe in practice, we need:
- oven with enamel sheet;
- plate;
- enamel bowl;
- wooden spatula for stirring:
- draft spoon;
- kitchen measure;
- kitchen knife;
- waste container;
- spoon for removing foam;
- blender;
- sealer key.
Required Ingredients
Jam is prepared from:
- 2 kilograms of sour apples;
- 1.5 pounds of sugar.
Important! If the jam does not thicken, you need to add a thickener bag ("Djelfiks", "Confiture").
Cooking method
The first thing you need to thoroughly wash the apples and clean them from the core. Then follow the instructions:
- Put the prepared fruit on a clean baking sheet and send in a hot oven to bake at a temperature of 200 degrees.
- Put the baked apples in an enameled bowl and, without letting it cool, chop the blender to a homogeneous consistency.
- Add sugar to the mass and mix well.
- Then put the container on a low fire, bring to a boil and cook for another 40 minutes. It is important to periodically stir the jam so that it does not burn.
- Remove the foam that appears.
- After the specified time, pour the hot mass into jars and roll up the lids.
- To turn and wrap the conservation is not necessary.
Video: jam recipe (like marmalade)
What can be cooked, and where to add apple jam
Apple jam is a frequent guest in any kitchen. It can be added to sweet cereals, curd mass, used for sandwiches or as a dessert for tea. Many housewives use similar fruit preparations as a filling in homemade cakes and pancakes.
Did you know? Napoleon Bonaparte’s favorite sweetness was Antonov apple jam, he called it “solar confiture”, and the poet Friedrich Schiller could create only if there was a plate of rotten apples in his office.
In order to get apple delight in winter, it is not necessary to choose the most complicated recipes or inaccessible products. Even a simple way from the elemental set, which can be found in any kitchen, you can make a real masterpiece. See for yourself!
