Apple jam (recipes)

Apple jam (recipes)

Category: Yeast bread

Ingredients
Apples	450 g
Sugar	450 g
Lim. the juice

Cooking method

All according to the instructions.

To make jam (thicker than jam), I added Zhelfix, and we halve the amount of sugar. I also cut off the peel of the apples and cut them finely and finely, then it turns out super

Note

Fragrant tasty jam

Photo by Iren.

Similar recipes

Pumpkin jam with cranberries (Omela)

Antonov apple jam with dried apricots and lemon (Crochet)

Frozen strawberry jam (multicooker Brand 701) (Tyafa)

I can give you several recipes
The first and easiest:
take 1 kg of apples and kg of sugar, peel the apples (remove the skin, remove the core), cut into cubes or slices. Cooking syrup - 0.5 tbsp. (maybe a little less) water and add sugar to the fun, stirring constantly. Bring to a boil and pour the apples into it. Remove from heat and let the jam stand. We boil 3 more times for 10 minutes at intervals (so that the apples are soaked in syrup), then pour into the jars and close. The same option can be done without syrup, just pouring sugar over the apples. After they give juice, cook in the same way as with syrup, only without water.
Second option:
the proportions are the same - 1 kg of apples, 1 kg of sugar, a handful of dried apricots and a little lemon juice (who like sour jam). We act as in the first version with syrup. Then add dried apricots cut into pieces and cook as well as the previous one, adding a drop of lemon juice.
Third option:
take a mixture of apples and peeled, diced courgettes 1 kg, 1 kg of sugar. Then we act according to the worked out scheme.
True, these recipes are for the stove, but for the bread maker I will look at home and write a little later.

Somewhere on the site I already gave a recipe for apple jam - I repeat.

We clean the apples (about 1.5 kg), cut them into pieces, the bones and stumps can be left, they have a lot of pectin.
Put in a saucepan, add a glass of water, bring to a boil, reduce heat to medium and boil the apples until soft for 10-15 minutes, no more.
Strain and rub the apple mixture through a sieve into a bowl, turning it into applesauce.
Weigh the puree, pour back into the pot and add granulated sugar equal to the weight of the applesauce, or to your liking.
Put on fire, bring to a boil, reduce heat to low, and cook mashed potatoes until tender, stirring constantly for about 35-40 minutes until thickened. Remove the foam if necessary. Watch out for color, it can change to dark depending on the apple variety.
Pour the finished puree-jam into jars, and under the lids, put on the lids until they cool.
The jam turns out to be thick, you can smear it on bread.

She used the same principle to prepare jams from cranberries, lingonberries, and dogwood. All are tasty and strong in consistency. The cranberry is frozen so that it is not shaken out of the can, you need to cut it with a knife. Kiddies have sandwiches just right. And it goes well for filling for pies.

I made jam yesterday!
450gr. finely chopped and peeled apples,
450gr. Sahara,
20 ml. lemon juice
It turned out very tasty, like gummies.
🔗

apples (antonovka) 450g.
sugar 450g.

cut apples into slices, quartered and cut out the core.
then he poured the apples into the container and poured sugar on top, without stirring cooked according to the "jam" program.

unfortunately I have not yet purchased an electronic scale, so I hung the apples by eye.
it turned out very tasty, but a little overcooked.
it was a full jar in volume, but since it was very tasty to photograph only half

More options:
1) 450 g green apples (Antonovka, etc.)+ 450 g sugar (sweetish for my taste, maybe less) + half a lemon (right in the peel) grind in a food processor, but not for long, so that the puree does not work out and into the oven.
2) Use the cake left over from getting apple juice in a juicer, add a couple of tablespoons of lemon juice and sugar to it.
The jam, when it cools down, turns out to be plump, almost cut with a knife. Spread it on toast! And as a filling for pies.

IMPORTANT: I ​​pre-cut the apples into 4 pieces and remove the seed chamber.

[Cubic]

The jam, when it cools down, turns out to be plump, almost cut with a knife. Spread it on toast! And as a filling for pies.

That's great, but how economically! And after the juicer I put all the cake in the trash bin, this is wrong. Tomorrow I'll figure out such a jam and then, on Saturday, bake pies. Cubic, Thank you.

all the same, you will have to add semolina or starch to the filling for the pies (although the jam is thick, it spreads like any other when heated), although I think you already know all this.

Also, I was worried about the question of whether the apples "shoot" at the HP during cooking (in the sense, do they sprinkle everything inside).

any jam "shoots", but I would not say that it is very strong ...
you can cover the bucket with foil.

I didn't like the seed chambers and the seeds in such a jam, and so - I made 4 mayonnaise buckets ... The apples deteriorated and were small 0 it was decided not to quarter, but immediately to the juicer everything

all the same, you will have to add semolina or starch to the filling for the pies (although the jam is thick, it spreads like any other when heated), although I think you already know all this.

Thank you, I always do this, with the exception of the filling made of plastic marmalade.

Maybe I'm not much late, but I'll still write my own recipe for apple and pumpkin jam
For the first time in my life I decided to cook jam, probably prompted by the fact that I decided to cook it in a bread maker (Panas 255).
And so, 3 glasses of peeled and chopped apples (faceted glass)
1.5 cups pumpkin, also peeled and chopped
I cut the apples and pumpkin into pieces about the size of a piece of refined sugar.
450 gr. Sahara
30 ml. water.
The jam turned out to be just AMAZING!
An amber color, with an indescribable aroma from pumpkin,
after cooling it became jelly-like!
I'm sure whoever will try to cook such a jam will not remain indifferent

I didn't like the seed chambers and seeds in such a jam, and so - I made 4 mayonnaise buckets ...

I didn't think about it when I wrote. True, I always remove the core from apples (sorry). But on the other hand, there are many useful pectins in the seeds (as they wrote on the site here).
fixing the recipe, thanks.

Yes, I didn’t follow your recipe. Earlier. We bought half a sack of apples - they ate the large ones, and the small ones began to deteriorate - at first I wanted to cut out their heart (bloody something like that) and then into the juicer, but decided that it was better to shoot myself. And he drove everything at once. And cooked jam from the cake in a pan

Here are two more jam recipes, true for the stove, but the nimim pies are perfect. I cook it for pies.

Apple:
Do not peel the apples, just cut out the middle and cut them into not very thick pieces.
Dilute 1 kg of sugar in a saucepan with 0.3-0.5 cups of water. Make syrup over low heat, stirring continuously. Increase the heat, add the prepared apples in batches. Before boiling, quickly remove the pan from the heat and spread it with a large spoon or slotted spoon in prepared jars under the very neck, roll up the lid and cover for a day. Then return the pan of syrup to the stove and add the next batch of apples. It stands all winter until the next harvest.

Pumpkin:
From 700-800 grams of sugar, depending on the sweetness of the pumpkin, prepare a syrup with 5 tablespoons of water. Pour 2 kg of peeled and chopped pumpkin into syrup and bring to a boil and cook for about 1 hour. 10 minutes before the end, put 1 small lemon passed through a meat grinder.Clean jars and lids can simply be rinsed with boiling water.

Yes, everything is according to the instructions, Iren 450 grams of apples + 450 grams of sugar + lim. juice = fragrant tasty jam
To make a jam (thicker than jam), I added Zhelfix, and we halve the amount of sugar. I also cut off the peel of apples and cut them finely and finely, then it turns out super

And how much Zhelfix should be added?

And how much Zhelfix should be added?

On the bag with zhelfix it should be written on what amount of food it is (if per kilo of fruit, then you can add half of the bag, or 1/3, it will also be fine).

Zhelfixa added about half a pack - let's see what happens. But what about the ode? Who adds - who does not !!! I didn’t add. Can pour before it's too late. I cook pear and apple jam.

with "water" I understood correctly?
It depends on what in the end you want to get thick, like jam, or still jam .. although with jellix (pectin), and even from apples rich in pectin, the jam will still be thick, the main thing is that the weight of the products does not exceed the norm (for our ovens are 450 berries + 450 sugar + 20 ml lemon juice = 920 g, that is, more than 950 g is too much for her, she will not boil). If you put less sugar, then I think you can have a little water ... True, I don't add water myself

some strange aftertaste, probably from the jelly, and it turned out sourly with candied pears-apples, but I wanted pavidlo

[bazarini]

bazariniif you wanted jam, you had to either chop the fruit finely, or scroll lightly in a blender ...

Brothers-sisters!
Tell someone: when you cook jam in C / P, do you take out the kneading spatula or not? My X \ P with the function of making jam / preserves, but not a single recipe !!!

Brothers-sisters!
Tell someone: when you cook jam in C / P, do you take out the kneading spatula or not? My X \ P with the function of making jam / preserves, but not a single recipe !!!

NO! H? and in any case !!! The jam is cooked with constant stirring.

But I still prefer apple jam without sugar. We clean and cut the non-acidic apples (it’s better for me to peel the peel), throw in 2/3 buckets or 3/4 in HP, add cinnamon to the program "Vereniy". Diet baked apples are obtained. If the apples are sour, then add a little sugar.

I procure such a thing (without sugar, or almost without it) on an industrial scale - as a filling for pies and rolls

[with 5 tbsp of water]

Pumpkin:
From 700-800 grams of sugar, depending on the sweetness of the pumpkin, prepare a syrup with 5 tbsp of water... Pour 2 kg of peeled and chopped pumpkin into syrup and bring to a boil and cook for about 1 hour. 10 minutes before the end, put 1 small lemon passed through a meat grinder. Clean jars and lids can simply be rinsed with boiling water.

Really 5 tablespoons? Not a typo?

my experience:

450 gr. finely chopped apples (not peeled, chopped with skin and seeds)
450 gr. Sahara
1 tbsp. l. lemon juice

and that's it! jam mode

Result: a thick mass of candied apple fruits in caramel. cooked not for closing, but "to eat at once" ate a day

my experience:

450 gr. finely chopped apples (not peeled, chopped with skin and seeds)

and apple hearts do not get stuck in the teeth?

ate and did not notice, in principle, they did not fool around with cutting because the apples were painfully small

Thank you cube! And sugar to taste? and tell the teapot how to sterilize, I have 0.44 gr cans.

450g of sugar (I put about 400) and 450 apples cut into pieces - I didn't try too small. The average size is 1-1.5 cm, just right. BUT ... I put jam on the mode 2 times. Excellent thick turned out when it cooled down. When it has cooled completely, it is necessary to pick out with a spoon) I liked it. But for 1 time in the mode it seems to me not enough. An hour and something.

And I squeezed half a lemon, and did it the second time, I didn't want to squeeze it out, right with the skin through a blender and into the apples.+ cinnamon can be added)

conducted another experiment, this time peeled the apples and reduced the amount of sugar

450 gr. peeled and finely chopped apples
300 gr. Sahara
1 tbsp. l. lemon juice

mode - "jam"

the mass turned out to be lighter and not so caramelized. I don't even know which one I liked more. but unambiguously the "candied fruits" with the skin were tastier. the box of apples is not over yet, I will continue my experiments

And sugar to taste? and tell the teapot how to sterilize, I have 0.44 gr cans.

About sugar: I don't know how to taste, I don't put it at all

About sterilization: put in clean jars (we sterilize the jars like this: either turned over over an iron teapot on the stove, just hung on the spout for a few minutes .., or a couple of tablespoons of water on the bottom, cover with a saucer and microwave for 2 minutes, boil the lids separately)
boil water in a saucepan, put a towel on the bottom, and carefully put the mashed potatoes covered with lids, so that the boiling water in the saucepan is up to the shoulders of our banks. All this boils and gurgles, you have to be extremely careful. We boil liter cans for 15-17 minutes, 500-400 - less gram .. 10-12 minutes is probably possible.

Then we take it out and immediately tighten the lid. Let it cool in a warm place (do not immediately put it in the cold, let it cool slowly. That's it.
Actually, this is the old-fashioned way, now people in airfryer sterilize, etc.

This year we have a very good harvest of semi-cultivated apples, tasty and aromatic ... In general, when the sugar began to come to an end, and the apples did not even think, I decided to try them in the oven.

I washed the apples, removed the cores with a special knife (later dried the cores in a compote dryer), cut the apples into slices, mixed with sugar (about a glass of 2 kg), folded them into a thick-walled frying pan with a high side and put them in the oven at 160-180⁰ for about an hour; I opened it a couple of times, mixed it when the apples became a consistency suitable for me, took it out, put it in sterilized jars and rolled it up. From 2 kg of apples, 3 jars of 0.5 liters each and a couple of spoons per sample turned out.