The structure of jam - a thick, jelly-like product.Cook it a lot easier than jam, because there is no need to try to preserve the structure of the fetus using a long maceration.Jams are prepared in one step.You can use different fruits and berries, or to select one type of fruit.We will tell you how to cook apple jam, using various tips and recipes.
Choosing raw
If you are interested in the information, how to make apple jam, the first question is probably connected with the consistency of the finished product.Thick, viscous paste, which lays down an even layer on bread or used in baking.- How to achieve this result at home?
Pay attention to the original product.It is best to use a slightly unripe apples.That is they contain more pectin, which is responsible for the density and jam as a gelling agent.
Preparation
Fruits apples are washed and cut into small pieces.It goes much faster cooking process if the apples grate on a grater.To remove a skin or not, decide for yourself.On the one hand, are contained in the skins useful vitamins, pectin is present.On the other hand, the skin can be too rough, which deteriorates the appearance of the finished product.Such varieties as Antonovka or white filling, do not require additional treatment, and the jam of them were very tasty and fragrant.
How to cook the jam in syrup
sugar (approximately 800 g) was mixed with water (half a cup is enough).Of these ingredients, cook the syrup.The proportion is calculated on 1 kg of fresh fruit (sliced and peeled seed box).In order to cook apple jam at home, is necessary to lay down in the boiling syrup sliced (or grated) fruit.Cook jam about 1 hour.Constant stirring will reduce the risk of sticking.The resulting foam should be removed.By the way, the cooking time may vary slightly depending on the juiciness of apples.
The classic version of the pre-cooked fruit
1 kg of the main raw material needed to take 1.1 - 1,150 kg of sugar.Before cooking apple jam, raw materials prepared in the usual way, put in a container for boiling, and boil for about 10 minutes with a small amount of water.When sugar is added.The mixture should be thoroughly moved, bring to a boil and simmer, gradually increasing the power of fire.Suffice it to half an hour to get a thick jam.The finished product is spread to banks and sealed.
Jam apple Recipes with citric acid and cinnamon
Prepare ingredients, based on the portion that contains 1 kg of the main raw material: 3 cups sugar (if there can be a third to replace cane), 1 teaspoon cinnamon and citric acid,3 cups of water.
Fruits are washed, cut into slices or rubbed on a grater.The smaller the pieces, the faster will be the operation.The main raw material is filled with sugar, add the cinnamon.Citric acid previously stirred in a small amount of water and combined with the ingredients.
If you liked the recipe and you want to cook apple jam for the winter it this way, heat the mixture over low heat.Constant stirring to avoid burning that occurs frequently in the preparation of dense products.Ready jam holds its shape well and does not spread on a plate.Type 1 teaspoon of the product, put in a saucer.When cool, tilt the plate: the jam should remain in place.The product is ready for use and further storage of the banks.
Exquisite English recipe
This cooking method certainly useful to those housewives who want to pamper households unusual and delicious dessert.Thus, 1.5 kg of the main raw material needed ginger and cinnamon (1 teaspoon), 120 g of candied fruit, raisins 0.5 kg, 0.7 kg of sugar, lemon juice (90 g) and sherry (3 dessert spoons).
Before cooking apple jam on this recipe, apples, wash, remove the peel and cut small slices of flavorful.Dishes, which will cook jam, smeared with butter.Spread apples, raisins, pour 0.5 liters of water and boil the mixture for about 30 minutes.Next you need to pour the juice, add candied fruit, sugar and spices.Cooking jam another 25 minutes, pour the sherry and immediately decompose the product to the pre-prepared, warmed jar.Sealed and stored in a warm place.After a month, you can get jam and enjoy the unusual taste.This dessert will appeal to all.
Jam apple-windfalls
If this year's harvest had to collect from the ground, you can use our advice and also to cook the jam quickly.
Fruits carefully wash and clean from the skin (as collected from the ground, leaving the skin is not necessary), cut into slices.1 kg of chopped apples will need 1 kg of sugar, 70 grams of lemon juice.Spices (cloves, cinnamon or nutmeg) are added as desired in small amounts (0.5 teaspoons).
Before cooking apple jam in a bowl add chopped fruit, sprinkle half the sugar portion.The mixture should be left for days in a dark cool place, appeared to juice.The finished mixture is heated over low heat, cooled and poured syrup in a separate container.Apples ground in a blender or mixer.Syrup cook a little longer with the remaining sugar, spices and lemon juice combined with apple sauce, boil for 12-15 minutes.Jam is ready for sealing.By this recipe turns out a wonderful dessert, which, thanks to minimal heat treatment differs rich aroma and taste of fresh fruit.
Apple jam in multivarka
Through this method, you can quickly cook a delicious finished product, saving the maximum amount of nutrients.1 kg sliced apples cook 500 grams of sugar, 5-6 g of citric acid.If you are not sure that the product will turn thick enough, a few minutes prior to the termination of cooking jam, you can add the gelatin (6 g of a solution of 2 tablespoons of water).
Multivarki add up in a bowl of apples, fill with sugar and acid.Set the mode to "Baking", the contents heated to boiling.After install mode "Quenching" cook another 45 minutes.All the time you need to mix jam a couple of times.When the session is finished cooking, the finished product can be poured on banks, cork and sent to storage.
Ready jams can be eaten with tea or used in the preparation of pastries.
