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Apple jam for the winter
Apple jam for the winter is a delicious treat, moderately sweet, thick, and aromatic. It is perfect for making sweet pies and croissants. It can also be served as a complement to pancakes and waffles or wrapped in thin crepes. Of course, making apple jam at home takes quite a long time, as the apple puree needs to thicken well and, as a result, hold its shape. Any variety of apples is suitable for making jam, but depending on the juiciness of the fruits, the cooking and reduction time of the jam may change.
Ingredients
Show ingredients
- apples - 2 kg;
- sugar - 600 g;
- water - 300 ml.
Preparation
- Prepare all the necessary products for apple jam for the winter.
- Cut the apples into small pieces. Peeling is not necessary, just remove the stem. You can either finely chop the fruit, grate it, or pass it through a meat grinder. However, with a meat grinder and grater, the apples will darken very quickly.
- Do not throw away the seed pods left after cutting the apples; we will need them, as they contain a large amount of pectin, which will help thicken our jam naturally. To obtain it, place the seed pods in a pot, add 300 ml of water, and bring to a boil; simmer for about 10-15 minutes, then squeeze the seed pods well and pour out the liquid.
- Add the liquid with high pectin content that we prepared, as well as half of the sugar, to the chopped apples. Mix and place on the heat. Cook for about 10 minutes after boiling for them to become soft.
- Using an immersion blender, puree the apples to a homogeneous consistency.
- Add the remaining sugar to the crushed apples. Now, it's just a matter of reducing the puree to the desired consistency, which will take from 1 to 4-5 hours. After boiling, the puree will bubble quite strongly, so I recommend partially covering the pot with a lid. However, it doesn’t need to be completely covered, as liquid should evaporate. The jam should be cooked over low heat, stirring often.
- As soon as the jam reaches the consistency you want, remove it from the heat and distribute it into sterilized jars. From two kilograms of apples, I got 2 half-liter jars of jam. Be sure to try making apple jam for the winter yourself.
