How to make thick apple jam for the winter at home in a regular saucepan or progressive slow cooker, describe detailed recipes with step by step photos and video instructions. We have collected the best and most popular cooking options delicious preserves, from the simplest and most accessible, where apples are simply put through a meat grinder and simply boiled with sugar, to original and unusual ones, which suggest combining fruits with pears, lemons, plums and oranges, and adding cinnamon, vanilla or nutmeg to enrich the aroma. All methods are worthy of attention and promise that in the end you will get an unusually rich, juicy and fragrant delicacy, which in the cold season will decorate an afternoon tea party or a cozy family dinner.

How to make apple jam for the winter at home - step by step recipe with photos

How to make apple jam for the winter season at home, says detailed recipe with step by step photos. The delicacy prepared in this way has a pleasant, soft consistency, a rich, moderately sweet taste and a memorable, slightly spicy aroma.

Necessary ingredients for homemade apple jam for winter

• apples – 2 kg
• granulated sugar – 1 kg
• ground cinnamon – ½ tsp

Step-by-step instructions for a homemade winter apple jam recipe

Delicious apple jam at home - a simple recipe with photos in a slow cooker

Making apple jam at home is very convenient in a slow cooker. The whole process is described below in a simple recipe with a photo. If you want to achieve a juicier, fresher taste, you should use sour fruits. When you want to get a very sweet, rich dessert, it makes sense to take fleshy red apples and increase the amount of sugar by 10-20%.

Necessary ingredients for preparing delicious apple jam in a slow cooker

• apples – 1.2 kg
• lemon – ½ fruit
• water – 250 ml
• sugar – 2 tbsp

Step-by-step instructions for a simple recipe for homemade apple jam made in a slow cooker

1. Wash ripe, juicy apples in running water and dry on a kitchen towel.
2. Carefully peel the skin off the fruit, place it in a small saucepan, add water (250 ml) and place on the stove. When the mixture boils, turn the heat to low and cook for half an hour. Then remove the broth from heating and strain through a sieve. For jam you will need 1 faceted glass of concentrated liquid, the rest can be used to prepare compote or fruit drink.
3. Cut the peeled apples into quarters, remove the seed capsule, and place the pieces of pulp into a multicooker bowl and add 75 ml of water.
4. Close the lid, set the display to “Baking” and cook for 30 minutes.
5. Then open the unit and knead the processed pieces with a wooden pestle. If you want the mass to be very homogeneous and creamy, you can remove the apples from the slow cooker and puree them using a blender.
6. Combine the fruit with a glass of apple peel decoction, add granulated sugar and juice squeezed from half a lemon. Activate the “Bake” program and cook for 50 minutes.
7. Place the hot jam into sterile jars, screw the lids on tightly, turn them over, wrap them in a blanket and cool. Store in a dry cellar or pantry until winter.

Vitamin jam from apples and oranges in a slow cooker for the winter

Made for the winter in a slow cooker apple jam It will sound brighter and more original if prepared with oranges. Citrus fruits will add a marmalade consistency and enrich the taste with piquant, slightly sour tones.

Necessary ingredients for making apple-orange jam in a slow cooker

• apples – 1.5 kg
• oranges – 3 pcs.
• sugar – 1.2 kg
• vanilla sugar – 1 sachet

Step-by-step instructions for the recipe for winter jam with apples and oranges

1. Wash the apples well, pat dry with a napkin, remove skins, stems and seed pods, then cut into large slices.
2. Rinse and dry the oranges. Grate the zest on the finest grater, free the pulp from the internal white membranes and film partitions.
3. Combine fruits and citrus fruits together and grind through a meat grinder with a medium mesh, sprinkle with sugar, add zest, stir and place in a multicooker bowl.
4. Set the “Stew” program on the display, close the lid and cook for about 2 hours. Periodically look inside and stir the mixture so that the sugar dissolves evenly and does not settle at the bottom.
5. After time, cool the jam slightly and process using an immersion blender to make the consistency more homogeneous.
6. In the “Stew” mode, boil for 7-10 minutes, add vanilla sugar, stir, put into sterilized jars and immediately roll up. Cool upside down, first covering with a thick cloth. Store in a cool, dark place until winter.

Ripe apple jam for the winter - recipe without sterilization

You can prepare apple jam for the winter season even without sterilization. True, according to the recipe, the process is quite painstaking and requires attention. It is very important not to leave the product unattended during cooking and stir all the time so that it does not stick to the bottom and does not burn. Otherwise, the jam will acquire a bitter taste, which even the ground cinnamon and nutmeg powder included in the delicacy cannot drown out.

Necessary ingredients for preparing apple jam without sterilization

• apples – 2 kg
• sugar – 4 tbsp
• water – 1.5 l
• nutmeg – ½ tsp
• ground cinnamon – 2 tsp

Step-by-step instructions on how to make jam with ripe apples for the winter without sterilizing

1. Wash the apples very well in running water and dry them, spreading them out on paper napkins. Then peel the skin, remove the stem and core.
2. Cut the fruit into slices, place in a deep enamel pan, add water, put on the stove and bring to a boil over medium heat.
3. When the liquid begins to actively boil, reduce the heating level to low, cover the container with a lid and boil for about 25-30 minutes.
4. When the apple pieces have softened, remove the pan from the stove, cool slightly, transfer to a food processor and turn into a smooth fruit puree.
5. Return the semi-finished product to the pan, add sugar, ground nutmeg and cinnamon powder, mix thoroughly and simmer over low heat for an hour. Do not leave the jam even one step and stir it constantly so that it does not burn.
6. Place the boiling mass in sterilized jars, roll up under tin lids, turn upside down, wrap in a thick blanket and leave to cool for a day. Then store it in the pantry, placing it so that direct sunlight does not fall on the jam.

How to quickly make jam from apples and pears for the winter at home - video recipe

Very simple and quick way Making apple and pear jam at home for the winter is described in this video recipe. Its convenience is that the fruit does not even need to be peeled and seeded. The fruit halves are simply boiled until soft, and then rubbed through a fine kitchen sieve. With this processing option, the mass acquires complete homogeneity and a pleasant, soft consistency. The treat does not need sterilization either. Immediately after boiling, the jam can be eaten or rolled into jars for long-term winter storage.

Low-calorie apple jam at home - a recipe for the winter without sugar

To prepare low-calorie jam without sugar at home for the winter, you will need fleshy, very ripe apples of the sweetest varieties possible. If you take juicy sour or sweet and sour fruits, the dessert will turn out to be too watery and will have a too sharp, offensive taste. In order for the jam not to ferment and to “wait” for the cold season safely and soundly, it will certainly need to be sterilized. For half-liter jars, 10-15 minutes will be enough, but liter containers will have to be processed a little longer (from 25 minutes to half an hour). But after this procedure, hermetically sealed preservation can be stored at room temperature for 12 months.

Necessary ingredients for making sugar-free apple jam

• ripe sweet apples - 3 kg
• filtered water – 600 ml

Step-by-step instructions on how to make homemade jam with apples and without sugar for the winter

1. Wash the apples thoroughly in cool water and place them on a linen towel so that excess liquid drains faster and is absorbed into the fabric.
2. Peel the dry fruits, cut out the core with seeds, and chop the pulp into small slices.
3. Place the prepared apples in a deep enamel pan, fill with filtered water and place on the stove. Bring to a boil over medium heat, then reduce heat to medium, cover the pan with a lid and simmer the fruit for 20 minutes.
4. Remove from the stove and cool slightly. Rub the contents twice through a kitchen sieve, put them back into the pan and place on low heat.
5. Constantly stirring the fruit mixture, boil to the desired thickness.
6. When the jam reaches the desired condition, spoon it into clean jars, sterilize it for the required amount of time, roll it under tin lids, turn it upside down, cover it with a warm blanket and leave it like that until completely cooled. Store until winter in a dry, dark place at room temperature.

Plum and apple jam - a simple recipe for the winter without sugar

A healthy dietary product - apple-plum jam - the author of the video recipe suggests preparing it without sugar. To make the dessert rich, thick and juicy, you will need very ripe, fleshy apples of the sweet variety and dense, not overripe Ugorka plums. By combining these components in the proportions indicated in the video, you can provide yourself with a low-calorie, but at the same time tasty and aromatic product for the cold season.

Apple jam with cinnamon and lemon - the best recipe for the winter

Thick, jelly-like consistency, original sweet and sour taste and a pronounced, memorable aroma. Here are the main advantages of apple jam prepared for the winter with lemon and cinnamon according to this simple recipe. The product is perfect for consumption with tea, coffee and other hot drinks, or can serve as a filling for homemade baked goods.

Necessary ingredients for winter apple-lemon jam with cinnamon

• apples – 2 kg
• lemon – 2 pcs.
• sugar – 1.5 kg
• cinnamon – 3 tsp

Step-by-step instructions on how to prepare aromatic apple jam with lemon and cinnamon for the winter season

1. Wash fruits and citrus fruits thoroughly and dry. Peel the apples, remove the seeds and cut into slices. Chop the lemons with skin into rings and then into quarters.
2. Place the processed components in an enamel container, sprinkle with sugar and leave for 2-3 hours to release the juice. Stir occasionally, otherwise the sugar will settle to the bottom.
3. Then place the pan on a burner with a divider, bring to a boil, reduce heat, simmer for 5-7 minutes, remove from heat and cool.
4. Repeat the procedure a second time, and before the third boil, add cinnamon, stir thoroughly and beat with a blender.
5. Bring to a boil, then reduce the heat to low and simmer for half an hour, gradually evaporating the liquid. Be sure to stir so that the mixture does not stick to the bottom and does not burn.
6. While boiling, pack into jars, seal tightly and cool upside down, always covering with a blanket or blanket. Store in a pantry or cellar until winter.

How to make homemade thick apple jam in the oven

If you really want to make the thickest possible apple jam for the winter, you should pay attention to the recipe for preparing this dessert in the oven. Of course, such processing takes quite a lot of time, but the consistency is very dense, and the chance that the delicacy will burn and lose its bright flavors is reduced to almost zero.

Necessary ingredients for preparing thick apple jam in the oven

• apples – 2 kg
• sugar – 1.5 kg
• lemon acid– 1 tsp

Step-by-step instructions on how to make thick and dense apple jam in the oven

1. Wash the apples thoroughly in running water, pat dry with a paper towel, peel, cut out the seeds and chop into slices.
2. Fill a deep enamel pan with water. Dissolve citric acid in it, place apple slices in this solution and leave for 10-15 minutes. Then drain the liquid, add half a faceted glass to the apples clean water and place the pan on the stove.
3. Cover with a lid and simmer over low heat for 30 to 40 minutes.
4. Then remove from the heat, cool slightly and use an immersion blender to turn the apples into a smooth puree. At the same time, add the entire amount of sugar in small portions. The output should be a dense mass of medium thickness without lumps or clots.
5. Preheat the oven to 200 °C and place the pan with the semi-finished product there. Activate convection mode and cook for 2.5-3 hours.
6. Periodically open the oven, remove the pan and stir the jam with a wooden spatula so that the liquid evaporates evenly.
7. After the allotted time has passed, turn off the oven, remove the pan, put the jam into prepared dry jars, seal it tightly with lids, turn it over and cool, covering it with a thick warm cloth or towel. Send to the cellar for storage.

Apple jam with peel at home for the winter - recipe with photo through a meat grinder

The jam prepared according to this recipe from apples, rolled through a meat grinder along with the peel, turns out to be very dense and resembles marmalade in consistency. This effect can be achieved by boiling the fruit mass three times. During intensive heat treatment, apples release a large number of a natural gelling agent - pectin, which provides the delicacy with the necessary thickness. The finished jam freezes well and can be used not only as a sweet dessert and addition to tea or coffee, but also as a filling for various homemade baked goods, for example, pies, puff pastries, buns or cheesecakes.

Necessary ingredients for preparing jam for winter from peeled apples, minced through a meat grinder

• apples – 2 kg
• sugar – 1.5 kg

Step-by-step instructions on how to make apple jam at home using a meat grinder

1. Sort out the apples. Wash ripe fruits with smooth, whole, undamaged skin well in running water, dry on a kitchen towel, cut into slices and remove the stalks and seed pods. Do not peel off the peel.
2. Twist through a meat grinder with a medium mesh, place in an enamel pan, add sugar, mix very well, cover with a lid and leave for 2-3 hours to release the fruit juice.
3. After the allotted time has passed, place it on the stove, boil and simmer for 5 minutes, regularly removing the foam that forms on the surface.
4. Remove from heat, cover again to keep dust out, and cool and leave overnight.
5. In the morning, bring to a boil, boil for 5-7 minutes and cool a second time and leave for 10-12 hours.
6. The next day, boil for a third time for about 10-15 minutes. Be sure to stir so that the fruit does not stick to the bottom.
7. When hot, place in sterilized jars, roll up with metal lids, turn over, cover with a thick terry towel, let cool completely and store in a cool place, protected from direct sunlight.

Many housewives prefer to cook or use a blender, this way it turns out more tender, homogeneous and cooks much faster than ordinary apple fruit jam.

That is why we decided to bring to your attention a recipe for such a sweet preparation.

Ingredients required for preparation:

– apples – one kilogram;

– granulated sugar – five hundred to seven hundred grams;

– water – one hundred milliliters.

Method for making apple jam:

To begin with, we will select ripe, unspoiled apples for the jam and rinse them thoroughly in cool water. Then peel each apple, cut it into two parts and remove the core and seeds.

Pour water over the apple slices, cover with a lid and put on medium heat to boil for 15-20 minutes; if during this time the apples are not boiled, boil them for another ten minutes, and then pass them hot through a meat grinder or chop them with a blender.

Then pour the resulting applesauce into an enamel bowl, add sugar for boiling, mix and put on fire.

Stirring slowly with a wooden spoon or spatula, bring the puree to a boil, avoiding the product from burning, which will significantly spoil the taste, color and aroma of the jam. As soon as the chopped apples boil, reduce the heat to minimum and evaporate excess liquid from the puree for forty to sixty minutes, depending on the type of product being prepared.

The readiness of the jam depends on your wishes; the longer you cook it, the thicker its consistency will be.

When apple jam through a meat grinder When it’s ready, carefully pour it into previously prepared, well-washed and pasteurized glass jars and seal tightly with boiled nylon lids or roll up with tin lids.

Then let the jam cool at room temperature without additional wrapping in a warm blanket.

Then we transfer the jars with the cooled apple jam for storage to a dry, dark and cool place, where you usually store sweet pepper lecho in tomato, pickled tomatoes, sauerkraut and many, many other homemade preparations for the winter.

How to make apple jam using a meat grinder?

Apple jam through a meat grinder - simplifying the technology! Recipes for various apple jams through a meat grinder for a sweet winter

Apple jam is the most popular, familiar and widespread. It is prepared in the most different ways, but the easiest way is through a meat grinder. This technology does not require much effort, saves a lot of time, and allows you to simply and quickly process a large number of apples.

Apple jam through a meat grinder - general principles of preparation

It is advisable to use sour or sweet and sour apples for jam. It is better not to take summer varieties, which quickly boil down to porridge. The fruits are washed and cut. Then grind through a meat grinder. In some recipes, apples are first steamed or baked, only then twisted and combined with sugar.

What else is added to the jam:

Sometimes water is added;

Usually spices are used for aroma: vanilla, cinnamon, cloves. Citrus zest may be added. Nutmeg and ginger add a special piquancy to the jam. Fragrant additives are a personal matter; you can always adjust the quantity and composition to suit your taste.

The main difficulty when cooking apple jam is the burning of the thickening mass. At the end, the thickening delicacy should be stirred as often as possible. It is advisable to use dishes with a thick bottom for cooking. A cast iron cauldron, stewpan, or thick-walled saucepan will do. You need to stir the jam with a wooden spatula or spoon; it is advisable not to use metal.

Apple jam through the Yantarnoye meat grinder with triple cooking

The simplest recipe for amber jam from apples through a meat grinder. The fruits are twisted along with the peel. The delicacy freezes well during storage due to pectin, maximum amount which is located just under the thin skin of the fruit.

2 kg of sour apples;

1. Apples are cut into slices. The cores are thrown away. The total number of slices should be 2 kilograms.

2. The apples are twisted together with the peel.

3. Add sugar, stir. Cover the saucepan to prevent dust or any other debris from getting into it, and leave for a couple of hours.

4. Place on the stove and boil for a couple of minutes. Cool and leave for 10-12 hours.

5. Place it on the stove again and cook for about five minutes after boiling. Turn off and leave for another 10-12 hours.

6. Boil the apple jam for the last time for 10-15 minutes. Pour the treat into jars and roll up. Or simply put it in containers, dry jars, cover with lids and store in the refrigerator.

Apple jam through a meat grinder with steaming

This technology differs from the previous recipe by pre-steaming the apples. Boiled fruit is much easier and easier to twist.

1. This jam is also made from peeled apples. The fruits are cut into slices, placed in a pan, and a glass of water is added.

2. Close the pan with a lid, place on the stove, and simmer over low heat until the pieces soften. Remove the lid and cool.

3. Grind the boiled apples through a meat grinder.

4. Immediately skip half the lemon. All the bones need to be removed. Instead of full-fledged citrus, you can take a little citric acid and dried zest.

5. Mix everything together with sugar.

6. Bring to a boil on the stove, simmer over low heat for about 25-40 minutes. Stir the treat regularly with a wooden spoon or spatula to prevent it from burning.

7. As soon as the consistency of the jam begins to suit you, you can pour it into jars, if necessary, roll it up with a special lid for long-term storage.

Baked apple jam through a meat grinder

One of the most popular recipes for making apple jam through a meat grinder. This delicacy has a special aroma and taste due to the pre-baking of the fruit in the oven. Sugar is added after baking and chopping the apples.

1. Wash the apples and dry. Cut each fruit into four parts, remove part of the core and hard flaps from the corner. This is easy to do with a small knife.

2. Place the resulting slices on a baking sheet, skin side down, and bake until soft at 180 degrees. Make sure the apples don't burn. Otherwise the jam will have an unpleasant taste.

3. Remove the apples from the oven and cool.

4. Grind the baked fruits through a meat grinder. If the skins are hard, they can be removed. But with the skin, the jam turns out to be thicker, more aromatic, although not as tender.

5. If there is any leftover in the pan after boiling Apple juice, then it must be added to the total mass.

6. Now for every kilogram of twisted baked apples you need to add 700-800 g of sugar and 150 ml of water.

7. Stir and let sit for an hour until the sugar dissolves.

8. Place the mixture on the stove, cook until the desired consistency, but not less than half an hour. You can add cinnamon or ginger to the jam.

Apple jam through a meat grinder with pumpkin

A variant of bright and thick apple and pumpkin jam, which is also prepared through a meat grinder. It can be rolled up for the winter; it will be stored quietly for 2 years or consumed immediately after cooling.

0.8 kg of peeled pumpkin pulp;

0.5 tsp. chopped zest;

1. Grind the pumpkin pulp through a meat grinder directly into a saucepan, add clean water, and place on the stove. Cook covered for a quarter of an hour.

2. Twist the apples together with the peel, but without the cores, mix with sugar, let stand while the pumpkin cooks.

3. Add zest to pumpkin.

4. Place apples with granulated sugar in a saucepan.

5. Turn up the heat and let the mixture boil.

6. Cook the jam without a lid until completely cooked. Check the consistency by dropping a little jam onto a cold plate.

7. As soon as the drop stops spreading to the sides, you can pour the treat into a dry, sterile container and close it.

Apple jam and draining through a meat grinder

Another recipe for fruit jam made from apples through a meat grinder. This delicacy is prepared together with plums; it will turn out darker and have a completely different aroma and taste.

1. Rinse the plums, separate them into halves, and remove the seeds from the fruit as you go.

2. Cut the apples into any slices, throw away the cores.

3. Twist everything together through a meat grinder.

4. Add water and granulated sugar to the fruit and stir.

5. Place in the refrigerator for 5 hours. You can do all this the day before, let the fruit sit in sugar all night, and start cooking in the morning.

6. Bring the puree to a boil, simmer for 20 minutes. Cool completely.

7. Put the jam back on the stove and cook for about another hour. Stir the treat more often at the end to prevent it from burning.

Apple jam through a meat grinder with citrus fruits

A variant of an unusually aromatic and vitamin-rich delicacy made from apples with oranges and spices. To avoid a bitter taste, citrus seeds must be removed.

1 cinnamon stick;

A piece of 10-20 g ginger;

3 carnation stars;

Vanilla is added to the preparation as desired.

1. Cut the washed citruses into thin slices, remove the seeds.

2. Chop the apples into arbitrary pieces, but such that they fit into the hole in the meat grinder.

3. Twist the citrus fruits together with the apples, add sugar and water to them.

4. Place the pan with the mixture on the stove and heat slowly until the sugar is completely dissolved.

5. As soon as all the sand has melted, you can turn up the heat and start boiling the mass.

6. Fold a piece of gauze or bandage in half, put cloves with cinnamon and ginger, cut into slices, into the central part. You can use ginger powder, in this case 0.3 tsp is enough. Add immediately to the pan. Tie the cheesecloth into a knot, put it in jam, and cook together.

7. As soon as the mass reaches the desired consistency, you need to remove the bag of spices and squeeze it out using a second spoon.

8. Boil the delicacy for another five minutes, put it away for storage.

Apple jam through a meat grinder (with quince)

Fresh quince is not very popular, but it makes wonderful preparations, very tasty and unusually aromatic. This fruit goes perfectly with apples.

1.5 kilograms of sugar;

1. The quince is cut into pieces, twisted, filled with water and placed on the stove. Boil for fifteen minutes. If the quince is juicy, then you can add a little less water, 300-350 ml is enough.

2. During this time, you need to twist the apples, also cut into pieces.

3. Add apples to quince with water, boil for another ten minutes.

4. Add granulated sugar, stir.

5. Boil the jam to the desired thickness, approximately another 45-50 minutes.

6. Pour the hot mixture into a convenient container, cool and cover with lids. Or immediately seal it with lids so that the jam will last longer.

It's easy to make apple marmalade from apple jam. Just pour the mixture onto a baking sheet and dry in the oven for about an hour at minimum temperature. Cool. The frozen delicacy needs to be cut into pieces with a knife. the desired shape and size, roll in sugar.

If you don’t want to roll the jam, you can boil it very much so that the mass begins to lag behind the walls of the dish, then put it into clean jars and cool under a layer of clean gauze. Then the gauze needs to be removed, the neck covered with wax paper soaked in vodka, and tied with thread.

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How to make tender apple jam: 4 recipes using a meat grinder

Hello, dear friends!

Apple jam is the most affordable delicacy and you can prepare it at home without much difficulty. The bottom line is that the result should be a homogeneous thick mass, suitable both as a treat for tea and as a filling in pies and pies. Previously, jam was prepared quite the hard way, and it took a lot of time. Now I will tell you how you can quickly prepare apple jam through a meat grinder.

I have four favorite options, and each of them produces jam of a different consistency, and with the addition of certain ingredients, it also produces a different flavor.

Pre-preparing apples

The preparation is standard for all recipes, according to which you can cook jam for the winter or simply prepare the filling for shortcrust pastry pies. You need to choose healthy fruits (spots on the skin are not a problem).

But rot is unacceptable! The fact is that the juices circulate even in a picked apple, and putrefactive bacteria spread throughout the entire fruit. Therefore, all the jam will be spoiled by a single clay piece - it would be right to simply throw out even a slightly rotten apple.

The fruits need to be washed, you can pour boiling water over them, remove the skin and remove the core. There are three varieties that can be ground with skins - white filling, strifel and Antonovka. The rest must be cleaned. The jam will be quite thick and perfect for baking.

Pass the peeled slices through a meat grinder. For each kilogram, take 600 grams of sugar, stir well. Leave for 2 hours. Bring to a boil with constant stirring and leave for 12 hours.

You can add half of the lemon minced and bring to a boil again. Set aside again for 12 hours.

The third time you need to cook for 5 minutes, put the finished jam in hot dry jars.

Preferably open jars Place in a warm oven and heat for a few minutes to form a protective crust. In this case, you don’t even need to roll it up, but simply cover it with lids or parchment paper.

Pour the prepared slices with water - half a glass per 1 kg of apples and 200 grams of sugar. Bring to a boil and simmer for a few minutes. As soon as it cools down, pass everything through a meat grinder. Next, add another 500 grams of sugar per original kilogram of peeled slices.

Although how much sugar to add is a matter of taste. But less than half a kilogram per kilogram of peeled apples will be sour, and the jam may become moldy.

You can add a little cinnamon to it in the last minutes. The jars must be thoroughly dried in the oven and immediately pour boiling jam into the hot ones and close with ordinary nylon lids.

No. 3 - recipe for cooking in a slow cooker

Ingredient ratio: for 1 kg of peeled apple slices - half a crushed lemon, 500 grams of sugar, just a little cinnamon and nutmeg (optional).

Place apples in layers in a bowl, sprinkling with sugar. Leave for 1 hour until the juice appears.

Stir and turn on the “cooking” mode for 1 hour 20 minutes.

Allow the finished puree to cool, beat with a blender, pack into jars and place in a cold oven for 10 minutes, heating to 120 degrees. Roll up.

Peel the apples, cut into 4 parts and bake in the oven. Then chop them, add 800 grams of sugar per 1 kg (how many peeled slices there were in raw form). Cook for about an hour while stirring and place in hot, dry jars.

The second option is to place the hot apple mixture on parchment paper in a layer of no more than 1.5 cm and place in the oven for 30 minutes at minimum temperature. As a result, you will get a real apple marmalade, which is great for shortbread pies. You can store it for two weeks directly in the refrigerator in paper.

Apple jam through a meat grinder: 4 delicate homemade recipes for the winter

Delicious apple jam for the winter

Apple jam can be prepared in the classic way, as well as using thickeners, starch, and gelatin. Excellent jam can also be cooked in a slow cooker. A wonderful taste is obtained if you add various berries and fruits along with apples. They go well with many flavors.

How to make apple jam at home

Apples are the most popular fruit, available almost all year round.

The best jam is made from homegrown apples, without nitrates, so basically such preparations for the winter are made in August-September, when the gardens are full of their own ripe fruits. Such apples exude a real apple aroma. These are the fruits that nutritionists recommend for weight loss, improving digestion, and replenishing the body’s vitamin reserves.

Due to the fact that apples by nature contain pectin, and this is a natural thickener, you don’t need to add anything to the jam to thicken it. Just increase the cooking time. Apples also go well with other fruits and even vegetables, for example, carrots. So there will be enough jam options for you.

Apple jam recipes

To prepare any version of jam, you need to properly cook the apples. To do this, you need to wash the apples, peel them, remove the seeds and rough skins in the middle of the apples.

What kind of pan is needed to boil apples? It is best to take a stainless steel container. In enamel, jam often burns, and in aluminum or copper it oxidizes.

Apple jam, a simple recipe

A recipe that even beginners can succeed in. It is done very quickly, in the evening you can already try jam with tea or even make pies.

Making apple jam

In this option, you don’t have to cut out the seeds; they will remain in the sieve, so don’t do extra work.

Place the apples cut into slices into a cooking container and add water to lightly cover them. Place on the stove and simmer for ten minutes, let cool slightly, drain the water, of course. Then simply rub all the apples through a sieve.

Pour sugar into the resulting brew, first turn on medium heat, after boiling, turn it to low and cook, standing nearby and stirring with a wooden spoon or spatula.

The jam is cooked for about half an hour, sometimes less or more depending on the juiciness of the apples. If you constantly stir it while cooking, the mass will be homogeneous, evenly cooked, and transparent caramel color. To make sure it’s ready, drop a little mixture onto the saucer and start swirling it, does the drop hold its shape? Then you can put it in jars.

Thick apple jam for the winter

You can make apple jam of any consistency, some like it liquid, while others like it thick enough to stand up to a spoon. This is what we will prepare.

The process of making jam

Wash the apples and cut them into two halves, cutting out the seeds too. You can grate the apples, or grind them in a meat grinder - whatever suits you. Transfer the resulting mass into a saucepan in which you will cook the jam, but you don’t need to add water, the juice that has been released will be enough.

We begin to gradually heat the apple mass, not forgetting to stir. When it softens and the pieces become transparent, you can grind it again with a blender. Next, immediately pour in the sugar and cook over low heat for about 40 minutes until tender. The jam will darken and become thick, after which we put it into jars.

Apple jam in a slow cooker

Thanks to this indispensable assistant in the kitchen, life has become more enjoyable; a multicooker saves us so much time, because we don’t have to keep watch, stir, or be afraid that it will run away or burn.

How to cook apple jam in a slow cooker

Rinse the apples under running water, remove the skin and core and cut into thin slices. Now we transfer it to a multi-cooker bowl, pour a third of a glass of water into it and bring it to a soft state in the baking mode.

We check with a fork, if the apples begin to fall apart, we crush them or chop them with a blender, mix them with sugar and squeeze the juice from half a lemon. Now all that remains is to close the lid and, choosing the same baking mode, cook our jam for an hour. When the time is right, look into the slow cooker and check for readiness. The jam is placed into jars while hot.

White filling apple jam, recipe

This option is ideal for serving with desserts. If the jam will be used for baking various pastries, then the jam should be boiled longer - about 20 minutes until almost completely thickened.

You will need the following products:

• White filling apples - 2 kilograms
• Sugar - 1 kilogram
• Cinnamon - 0.5 teaspoons

How to make jam from apples White filling

Wash the apples, remove seeds and cores and cut into quarters. Add sugar to the apples in a 2 to 1 ratio and mix well.

The candied apples should sit for about 30 minutes until they release juice. After that, heat them over medium heat for 5-7 minutes, stirring.

When all the sugar has dissolved, grind the heated apples in a blender until smooth.

Then add half a teaspoon of cinnamon and return the brew to the heat. Cook for 10 minutes.

Roll the hot jam into jars and place in a cool, dark place for a couple of hours.

This jam can be served with pancakes and pancakes, added to baked goods, or simply eaten with tea. Bon appetit!

Apple and apricot jam

This jam is best prepared from sweet and sour apples and fully ripe apricots. This jam is useful for soaking pancakes and filling various baked goods.

To make jam for the winter, pack it hot in sterilized jars.

Ingredients for making jam:

Wash the apples, peel them, remove the core and seeds. Grind in a food processor (attachment - metal blade).

Place the apple chips in a saucepan, add the apricot puree (grind the pitted apricots in the same food processor).

Boil for 20 minutes, stirring constantly.

Grind the mixture using a blender until pureed. Add sugar.

Boil for 20-25 minutes, stirring constantly.

The apple and apricot jam is ready. This jam can be prepared for the winter by pouring it into sterilized jars and closing with sterilized lids.

Delicious apple jam for the winter at home

Good afternoon.

And today we will again stock up on vitamins for the winter. Many people have already produced early varieties of apples, we are already full of them and it’s time to think about the form in which we want to stock them. We already know how to do them, too.

The third most popular method remains on the agenda - jam. This is an excellent option, which is suitable for spreading on a sweet sandwich and as a filling for pies, and just like that, jam goes great with tea.

By the way, if you like to cook all sorts of delicacies yourself, then you will find many recipes on the website www.legkayaeda.ru. Just recently a wonderful recipe for apple charlotte appeared there.

As you can see, jam can be prepared in completely different ways. You can have a consistency closer to marmalade, or closer to puree. It all depends on your personal preferences.

How to make thick apple jam for the winter

Let's start by preparing thick jam, which is perfect for filling pies. It will not spread or leak. Very comfortably. And very, very simple.

To fill a 1 liter jar you will need:

• 1 kg peeled apples
• 700 g sugar
• 100 ml water

Depending on the variety and sweetness of the apples, you can add a little more or a little less sugar. Add 900 g to sour apples, 700 to sweet ones.

Preparation:

1. Wash the apples thoroughly, peel them and remove the cores and seeds. Cut them into small slices.

2. Pour the apples into a saucepan, add sugar and water and put it on low heat.

3. During the cooking process, juice will be released from the fruit, so there is no need to be afraid that they will burn. Stir occasionally and wait until the liquid boils. To speed up the process, cover the pan with a lid.

4. When the water boils, remove the resulting foam, cook for another 5 minutes and turn off the heat. Let the apples sit for 2-3 hours until they cool and become limp.

5. Then puree the apples with a blender.

If you don’t have a blender, you can get by with a simple masher, but it will take a long time.

6. Put the resulting puree back on the fire, bring it to a boil and transfer it hot to the bowl in advance and roll it up with sterilized lids.

7. Leave the jars to cool upside down, and then store them in a cool place.

Recipe for making amber jam with apple slices

Another great option. in which the apples are not crushed, but cut into slices. Can you imagine what a tasty and interesting filling this would be for fried pies?

For cooking you will need apples and sugar in a ratio of 2 to 1. That is, for 1 kg of peeled apples you need to take 0.5 kg of sugar.

Preparation:

1. Peel and core the apples and cut into beautiful slices.

Then pour them into a saucepan with a thick bottom, put them on the lowest heat and sprinkle sugar on top. As soon as the sugar begins to melt, we begin to carefully stir the contents of the pan so that the slices do not burn.

2. Continue stirring periodically until the apples release their juice and a large amount of liquid forms in the pan.

3. From now on, we will continue to cook in order to evaporate enough juice to make the jam thick. Don't forget to stir periodically.

Unfortunately, there are no clear time instructions here, since everything depends on the temperature and quantity of food.

The main indicator of readiness is that the apple slices become translucent. This usually happens when at least half of the liquid has evaporated.

4. Place the finished boiling jam into pre-sterilized jars using a ladle, filling them to the very top and not forgetting to scoop out the syrup.

5. Roll up the jars with sterilized lids and leave to cool upside down under a blanket.

After cooling, store in a cool place.

Video on how to make apple jam in the oven

Another simple way to make thick jam is to bake apples in the oven. It turns out very thick, it’s practically marmalade.

Recipe for apple jam for the winter with condensed milk in a slow cooker

But this version of jam, without a doubt, will become your children’s favorite treat. Delicate puree with a sweet milky aroma. This is delicious. And still easy to prepare.

Ingredients:

• 5 kg unpeeled apples
• 1 glass of water (glass - 200 ml)
• 0.5 cups sugar
• 1 can condensed milk

Preparation:

1. Peel the apples, remove the core and cut into small pieces. The finer we cut, the faster they will boil to a puree.

Place the apples in the slow cooker, add water, select the “Stew” mode and set the time to 40 minutes.

For the pan, we do the same thing: put the apples in it, fill it with water, set the heat to low, cover with a lid and simmer for 40 minutes, stirring occasionally.

2. After 40 minutes, the apples will turn into porridge, which is exactly what you need. Now add sugar to them, stir and bring to a boil over medium heat.

3. The next ingredient is condensed milk. It also needs to be mixed with jam and brought to a boil again.

4. You can skip the next step. Grind the resulting mass using a blender to a puree. If you do this, you will end up with puree, not jam. Now decide for yourself which consistency you like best.

5. If you choose to grind with a blender, then the resulting puree must be brought to a boil again, and then poured into pre-sterilized jars.

If you did without this, then you can put the hot jam into sterilized jars after the third step.

We fill the jars to the very top, roll them up or close them with sterilized lids and leave them upside down under a blanket until they cool completely.

In the future, store in a cool place.

The simplest recipe at home without sterilization

As you may have noticed, jam does not require sterilization of already filled jars, you just need to use pre-sterilized jars. But if this seems too tedious to you, then you can do without it altogether.

But in this case, it is very important to wash the jars well so that there are no dried residues left on the walls. The easiest way to do this is with baking soda.

In addition, be sure to use an antiseptic. In this case, citric acid.

Another feature of this recipe is the use of a meat grinder to chop the fruit.

Ingredients:

• Apples - 1 kg (weigh unpeeled)
• Sugar - 800 g
• Citric acid at the rate of 0.5 tsp. for 3 liters of water

Preparation:

1. Wash the apples, cut them in half, remove the seeds and place them in a container with water to which citric acid has been added. Let's keep them there for about 15 minutes so that the fruits are saturated with acidified water.

After soaking, pour out the liquid; we won’t need it anymore.

2. Then we twist the apples through a meat grinder and immediately mix them with sugar.

3. Transfer the resulting mixture to a saucepan, bring it to a boil over medium heat, then reduce the heat to low and cook for another 1 hour, stirring occasionally.

4. Pour the boiling jam into cleanly washed jars, filling them to the neck. Then roll it up or cover it with a clean lid, turn it over, cover it with a blanket and leave it like that until it cools completely.

If you plan to eat the jam in the next 3-4 months, then you can safely close the jars with nylon lids and store them in the refrigerator after cooling. In this case, there is no need to turn them over when cooling, just wrap them up.

Apple jam for the winter without sugar

Well, in the end I offer another simple recipe that doesn’t even contain sugar. But, so as not to be completely boring, I suggest adding plums to the apples. If you don't want it, don't add it.

For preparation you will need apples and plums in the proportion of 3 parts apples and 1 part plums.

Preparation:

1. Core the apples and grate them on a coarse grater.

2. Cut the plums in half and remove the pits.

3. Place the fruit in a cauldron or other thick-walled dish and place it on high heat for 10 minutes so that the fruit softens and releases the juice.

4. Then reduce the heat to medium, puree the contents of the cauldron with a blender and cook for another 30 minutes, stirring occasionally.

After 15 minutes, it is advisable to blend the puree again with a blender so that it becomes even more homogeneous and tender.

5. Place the finished hot jam into sterilized jars, filling them up to the neck and screwing them on with sterilized lids.

6. Then turn the jars over, cover and leave them like this until they cool completely.

Cooled jam should be stored in a cool, dark place. A cellar or refrigerator is ideal.

While I was collecting and writing out recipes, I noticed that a meat grinder with a multicooker, a blender and a simple grater were used for cooking. So, I think there is a cooking method here for a kitchen of any level of equipment.

So choose a recipe for yourself and start preparing. Summer and autumn always pass unexpectedly for busy people.

That's all for today, thank you for your attention.

There is never too much jam, even if you prepare a lot of jars. As soon as you open the lid, you immediately feel the desire to spread it on bread in a thick layer, and then enjoy it with tea or milk. And the bread should be fresh with a crispy crust, spongy... and homemade butter, with a “tear”. Delicious! There's still a little sweetness left in the jar? Don't worry, it won't disappear, you can open pie make bagels, yeast croissants from puff pastry or shortbread dough, fried pies, roll. And what kind of donuts they turn out! The filling is aromatic, thick, and does not leak. Smell it, what a smell! While I was describing it, I became hungry myself. I propose to move from words to action and start preparing. You can cook it on the stove, you can cook it in a slow cooker, even a bread machine will help you prepare an amazing jam, thick as marmalade.

Apple jam at home, a simple recipe using a meat grinder

This is a delicious treat for children and adults. Even the most ordinary breakfast will be transformed if you spread this jam on toast. As for the cooking process itself, everything comes out easily and simply, so if you are cooking for the first time, you can be sure that everything will work out. Homemade apple jam can be eaten with warm tea, or can be used as a filling for pies and cakes. Under any circumstances, this is an incomparable dessert, especially when you personally deal with the processes. To cook thick apple jam, you need to reserve time, but otherwise any housewife can handle it.

Ingredients:

• 1 kg. apples;
• 500gr. granulated sugar;
• 150gr. water.

How to make apple jam

This is how we prepared an excellent apple dessert for the winter.

Apple jam is the best recipe for the winter

I usually use sour varieties of apples to make jam: Antonovka, Grushovka, Semerenko, White filling, Idared. You can take the varieties that are available in your area. It’s better not to buy imported ones, the taste will be completely different. The amount of sugar in the recipe is indicated for sour varieties. If the apples are sweet, feel free to reduce them. The color of the finished jam depends on the type of fruit; it can vary from light yellow to red-brown.

We will need:

• peeled apples - 1 kg;
• granulated sugar - 600-700g;
• citric acid - 1 tsp;
• water – 100-150ml.
• non-stick pan with a thick bottom.

How to cook apple jam at home

Apple jam in a slow cooker

Previously, our grandmothers cooked wonderful, fragrant, aromatic jam, without having at hand such assistants as we have in the kitchen today. They had to manually chop the apples, wipe them, cook them while stirring... But for us now it’s like seeds, washed, peeled, thrown into a newfangled device and you go about your business. Civilization! Moreover, both taste and color are preserved, and time is saved. I offer a recipe for a slow cooker. Of course, for those who are used to covering dozens of liters, a large bowl or pan of 20 liters is needed. But if in small volumes, then a multicooker will help.

List of products (yield – 500 grams):

• apples – 500g;
• sugar – 500g.

How and how much to cook apple jam in a slow cooker

I offered you three recipes with photos step by step, the methods are different, but you can’t tell by taste which one was prepared in the usual way on the stove and which one was cooked in a slow cooker. In both cases, everything useful material are saved. The density of the finished product can be adjusted by yourself, it all depends on your taste. In winter, open the jar and enjoy the summer aroma of an apple orchard. Or if inspiration strikes, bake sand baskets With apple filling, and maybe there’s enough time for a big pie. It’s so nice to gather at one table with the whole family and have evening gatherings with baking, laughter, and jokes. And the winter cold outside is not scary at all.