Jam "Antonovka" with pectin

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Jam "Antonovka" with pectin

Ingredients

Apples antonovka 1.3 kg. net weight after cleaning and slicing
White sugar 1 kg. + 30-50 grams
The water is clean 250 ml.
Pectin 1.5 tsp. in powder

Cooking method

  • In a saucepan with a thick bottom, dissolve the sugar and water, let it boil and simmer over medium heat for about 2-3 minutes to fix the syrup and dissolve the sugar.
  • While the syrup is boiling, quickly clean, wash and chop the apples. This must be combined with boiling syrup so that the apples do not have time to darken and remain white. I cut the apples into 1x1 pieces in a blender.
  • Dip the apples into the finished syrup, mix the mass, boil over medium heat, stirring constantly, so that the syrup penetrates the apple cubes, then the apples will remain light.
  • We remove the pan from the heat, leave it on the table for a day under a towel. Periodically, 2-4 times, you can stir the mass, for uniform penetration of the syrup into the apples. During this time, the apples will give their juice, and the release of their own pectin.
  • Jam "Antonovka" with pectin
  • We put the pan on fire, bring to a boil, make medium heat and begin to boil the mass with occasional stirring for about 5-7 minutes. The mass thickens due to its pectin.
  • Stir dry pectin in a small amount of sugar (30-50 grams per 1.5 tsp of pectin), and pour the mixture into the jam. Stir the mass, and boil for another 5-7 minutes until sugar and pectin are completely dissolved. The jam thickens even more and begins to actively separate from the bottom to the "clean bottom".
  • Jam "Antonovka" with pectin
  • Put the finished jam into jars and close them with lids, put them on the lids until the jars cool completely, and you can put them in a closet or pantry.
  • In the photo, there is still hot jam in the bowl, but you can see how it keeps its shape with a sharp slide.
  • Jam "Antonovka" with pectin
  • Jam "Antonovka" with pectin

Note

Antonovka, she is also Antonovka in Africa! The jam turned out to be sweet and sour, as I love!
If this taste does not suit you, you can add more sugar - it's a matter of taste!
Pectin helps the jam to cook faster, in a short time, which better preserves the natural color of fruits and berries, turns the mass into jelly. If the pectin in the powder is "heat-resistant", then it is not afraid of dissolution when baking in the oven, and after cooking it restores the shape of the jam, does not spread. Which is very good for a fruit filling!
Cook with pleasure and bon appetit! Jam "Antonovka" with pectin

Similar recipes


Natali06
Tanyushka , our dear, thanks for the recipe! It's a bit late today, but tomorrow morning I will definitely do it! I will report on success!
Admin
Quote: Natali06

Tanyushka , our dear, thanks for the recipe! It's a bit late today, but tomorrow morning I will definitely do it! I will report on success!

Natasha, Thanks for the kind words! Cook, I hope the very principle of cooking will come in handy and like it to your taste!
lungwort
Tatyana, the jam is very beautiful. I am silent about the taste, because jam from Antonovka and with a little sugar is always delicious. I wonder what pectin is? I know what happens besides apple and citrus. Which one is better? And does it affect the taste? I will definitely cook, apples - abyss, and I have friends who love my yeast pies with an apple. Thank you so much!
qdesnitsa
Tanya, but you can add not pectin, but a mixture for confiture "Confiture" I write the composition: pectin, sugar, citric acid.
Admin
Quote: qdesnitsa

Tanya, but you can add not pectin, but a mixture for confiture "Confiture" I write the composition: pectin, sugar, citric acid.

Olesya, of course it is possible. Or it is possible without pectin, then the jam will not stand like a hill, there will be no such strength.And I made sure that the pectin works very well and quickly, there will be an opportunity to buy safely
Admin
Quote: lungwort

Tatyana, the jam is very beautiful. I am silent about the taste, because jam from Antonovka and with a little sugar is always delicious. I wonder what pectin is? I know what happens besides apple and citrus. Which one is better? And does it affect the taste? I will definitely cook, apples are an abyss, and I have friends who love my yeast pies with an apple. Thank you so much!

Natasha, THANK YOU!! I also adore apples in any form, and Antonovka too - delicious apples

Which pectin is better - I can't say. My pectin is gray in powder, soluble in liquid, has no smell at all, the taste is neutral, you don't feel at all in the jam. Maybe citrusy and would smell like citrus, this one doesn't smell.
If necessary, tomorrow I will take a picture of a box with pectin - I will show
kirch
And today I also made jam from Antonovka. I just have a different technology. I rubbed Antonovka with a Bosch grater, added water, sugar, and cooked for 40 minutes. Here is my jam
Jam "Antonovka" with pectin
Admin

Luda, and so it is also possible! Only due to the grater, the apples oxidized and became dark during cooking - but the taste did not become worse from this
kirch
Yes it tastes great
lungwort
Quote: Admin

Natasha, THANK YOU!! I also love apples in any form, and Antonovka too - delicious apples

Which pectin is better - I can't say. My pectin is gray in powder, soluble in liquid, has no smell at all, the taste is neutral, you don't feel at all in the jam. Maybe citrusy and would smell like citrus, this one doesn't smell.
If necessary, tomorrow I will take a picture of a box with pectin - I will show
Tatiana, thank you. I ordered citrus pectin. I'll try and unsubscribe if there is any smack.
Admin
Quote: lungwort

Tatiana, thank you. I ordered citrus pectin. I'll try and unsubscribe if there is any smack.

Yes, Natasha is very interested to know the opinion
lump
And I made jam too, but without water. Antonovka was peeled, cut into slices, covered with sugar (one to six), stood for several hours, gave syrup, boiled for 5 minutes and closed in sterilized jars. All. It also tasted sweet and sour. And the color is also golden.
Now I read that it won't stand upright, so at least cut mine with a knife, like marmalade.
Ahhh, I remembered why ..... it was from the author, it was necessary to take apples NOT ripe, but green. So I did, those from the tree.
Admin

I also always cook apples without water, it really turns out thickly, with marmalade, apples have a lot of their pectin.

Here, I wanted the soup to be, more syrup, and to fix the syrup with pectin to jelly. In general, apples are a grateful fruit for jam, always delicious!
lungwort
Tatyana, I made jam today. The first time I decided to quickly cook. I covered the apples with sand. The apples gave juice. Sprinkled them with pectin and poured water. I did not cook for long. 1.5 hours of spoons seemed to me a little. Added another 2.5. The syrup thickened a little and boiled with apples, poured into jars and closed them. It turned out beautifully. But still this is not a jam. In general, I did the wrong thing. The second time I cook exactly according to your recipe. Now the apples are under the towel until tomorrow. I used citrus pectin. It is a light gray-beige powder. Has no taste whatsoever. I'll see tomorrow how much pectin is needed to thicken the jam and whether there is a difference with apple pectin.
Admin

Natasha, learn from the mistakes of others ... including mine

The consumption rate of pectin is 5-10 grams per 1 kg. fruit! Less sugar means more pectin!
I didn’t believe it and put a lot of pectin in the yellow plum, and I got .... a marmalade that can be cut with a knife!
This is good for baking, because this pectin is heat-resistant and does not flow during baking!

And it is better to add pectin mixed with sugar and at the very end of cooking jam, then boil for 5-7 minutes until the pectin and sugar dissolve.
lungwort
Tanya, the problem is that 4 teaspoons of pectin was not enough. I think this is due to the fact that I did not allow the apple pectin to form. Now the cans have already cooled down, and the syrup, well, you cannot name jelly, it is a little thin.
Admin

Well, Natasha doesn't even know what to say. I try to describe it the way I really do.My pectin seized normally
lungwort
Maybe it's the pectin. I'll see what happens tomorrow. In the morning there was a variation on a given theme, but the second option was exactly according to the recipe.
kirch
It’s very strange that it didn’t work. After all, there is a lot of pectin in Antonovka itself. I cooked jam without pectin at all and it turned out thick and with jelly
lungwort
My apples are not Antonovka, but a variety based on Antonovka. In these apples, the pectin will be different. And I've been looking for a real Antonovka for 15 years. The last apple tree looks like Antonovka, but only 2 weeks ago it was too green.
Admin
Quote: lungwort

My apples are not Antonovka, but a variety based on Antonovka. In these apples, the pectin will be different. And I've been looking for a real Antonovka for 15 years. The last apple tree looks like Antonovka, but only 2 weeks ago it was too green.

Natasha, and I already bought Antonovka twice this year in the market.
I just thought, if your Antonovka (apples) is dry, then add more water for the syrup, then thicken it with pectin, you get jelly. The pectin made the syrup thicken before my eyes.
lungwort
I report on the work done. I could not answer right away, since there was no Internet, then they picked potatoes out of the mud. I did everything strictly according to the recipe. Apparently the pectin is not of the best quality. 600 gr. apples had to put 3 teaspoons of pectin and at the same time the jam from the sides of the saucepan did not want to lag behind. Cooked, cooked, the jam began to darken, it thickened immediately, but it did not lag behind the walls. I draw a conclusion - the recipe is good, but the citrus pectin is not very good. And the apples this year are very juicy, the pears are such that juice just splashes out of them. There is a lot of water this year, so apples-pears are very juicy. And the real Antonovka cannot be compared with any other variety in aroma and taste.
Admin

Natasha, I'm sorry. Okay, I only used a pound of apples
And now we will know that there is no need to take citrus pectin. Or did the manufacturer-seller put something wrong?
lungwort
I think it's all about the manufacturer. This is the same as with agar agar. Someone immediately grasps, and someone once does not get the desired result, two and even spit. I liked the recipe and I will still cook according to it, but I will not cook the jam for a long time. The syrup will grab with pectin and I will stop there, and in sterile jars under the roof.
Admin

Natasha, THANKS for your trust I will hope for a better result
Crochet
Tanyusha, did you peel the apples from the skin?

Admin
Quote: Krosh

Tanyusha, did you peel the apples from the skin?

Neaaaa, in the peel of apples there is a lot of pectin And in the cubes of small peels there is not much, small.
Crochet
Thank you, Tanyusha !!!

And after all, upon closer examination of the photo, I saw the same skins, but ... This phrase was misleading:

While the syrup is boiling, quickly we clean, wash and cut apples.

So I cleaned it ...I won't stick it back, don't even persuade ...

I really don't have pectin, but I do have "Confiture" and "Zhelfix 2 + 1", so tomorrow I will have the flour of choice ...

Tanyusha, I have another question for you because most likely I will cook one more portion ...

And if you reduce the amount of sugar (well, at least a gram to 600), will something else need to be changed in the recipe?

Admin

Innabut inside you need apples too to clean from seeds and other things

In any case, apples have enough pectin. The sweetness of the jam depends on the sugar and the acidity of the fruit. It is not advisable to put a lot.

Pectin is here 🔗 on our website
Crochet
Quote: Admin

you need apples inside too to clean from seeds and other things

Well inside, it's kind of a matter of course ...

Tanyusha, thank you very much, I'll cook tomorrow, I'll try and be sure to unsubscribe ...

And I will order pectin on occasion, yes ...shob batlo let it be ...
Admin
Quote: Krosh

And I will order pectin on occasion, yes ...shob batlo let it be ...

I specially bought it, it is better and stronger in quality than "Confiture" and "Zhelfix 2 + 1" and I am going to make different jams from frozen berries in winter, which are full of freezer.This strong jam makes a good filling for pies and bagels that does not flow out of them.
Majina
Girls ... help me figure it out
Where to ask a question about pectin and agar-agar
Admin
Pectins, gelatin, agar-agar, agaroid, alginates, and other thickeners.

Use the search on the forum, ask the words agar-agar and / or pectin and get an answer where to look
Majina
Thank you
kirch
I was going to make jam. I thought I had pectin, but it turns out to be agar-agar. And what to do? Tiny, you cooked with Zhelfix, how did it happen?
Crochet
Quote: kirch
how did it go?

!!!
kirch
Inna, Thank you. Calmed down

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