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Apple jam

Apple jam

the first time I do it to my surprise ... it's gorgeous

  • mere 1 kg
  • old gelierzucker 1 kg
  • a handful of raisins
  • a little cinnamon

Servings: 5

Preparation time: less than 30 minutes

RECIPE PREPARATION Apple jam:

Peel the apples and grate them (I shaved them on the medium grater on the food processor), put the sugar, the raisins over the apples and leave them for about 5 minutes to get the apple juice out, then put them on the right heat. it starts to boil, it mixes continuously for 5-10 minutes depending on how juicy the apples are (in our case). I boiled them for about 6 minutes. After we put out the fire we add cinnamon and ready .... jars, screw the lid on, let them cool and ... in the pantry with them.


Tips sites

1

I have the sugar from Austria but I understand that now it can be found at Carrefour. It's very good ... I've only been making jam with it for the last 10 years.


Tomato jam with apples and cinnamon

Very fine and fragrant it is ideal for breakfast with a cup of coffee, milk or tea. We can make tarts, biscuits or cookies with this jam. Due to the very intense color, the sweets will get a very pleasant appearance.

Ingredient 1 kg gem:

1 kg of well-ripened but hard tomatoes

a cinnamon stick / a vanilla stick

First of all, we use well-ripened tomatoes and ripe but more sour apples that have no stain or are not hit. An apple or tomato that is not perfectly healthy can compromise the whole jam.

We must use apples that have a high degree of acidity. Why this? Because tomatoes, like figs and most exotic fruits, do not contain pectin. Pectin helps the jams to bind, and if a fruit is poor in pectin we can boil the jam for years without it ever binding.

Apples, especially those that have a sour taste, contain a lot of pectin and therefore are used in jams made from fruits that are low in pectin.

If you want the apple not to feel in a certain jam, cut the unpeeled apples from the peel and seeds (the peel and seeds are very rich in pectin), put them in a bag and let them boil in the jam and then throw the bag and the apples. The jam will bind very nicely and will get the right consistency for a jam.

We wash the tomatoes and cut them,

after which we immerse them for 30 seconds in a pot of boiling water. We take them out of the water, we pass them quickly through a jet of cold water and then we peel them.

We cut the tomatoes in half, we clean them of seeds and water of vegetation and we cut them in small cubes.

Because I wanted my jam not to be very compact, I peeled the apples and peeled them and cut them into small, thin pieces. If you want the jam to be thicker, clean the apples but do not throw away the peel and seeds but put them in a disposable bag and boil them in the jam until the end and then throw them away.

Mix the tomato cubes with the apple cubes and mix them with the fresh juice of a lemon,

In a saucepan with a thick bottom, put the sugar mixed with water and the juice of the other lemon and leave on low heat until the syrup reaches 110 degrees. If we do not have a thermometer, we realize that the syrup has reached this temperature when a white foam is formed, it boils with the mother's bubbles and a drop of the syrup dropped on a cold plate does not lose its shape.

Add to the syrup the mixture of apples and tomatoes and a few pieces of cinnamon or a vanilla stick notched lengthwise,

Let the jam simmer for 30-45 minutes,

Take a teaspoon of jam, place it on a plate kept in the freezer for 5 minutes to cool well, and put the plate in the refrigerator for 5-10 minutes. If the jam hardens, then it is ready.

We can leave the jam with the pieces of tomato and apple in it or we can pass it with a vertical mixer. I cared about it because I want to use it more for sweets that go into the oven. If you pass it, leave it on the fire for another 15-20 minutes.

We pour it hot into sterilized jars.

For sterilization, put the jars, clean and completely dry in the preheated oven at 100 degrees for 20 minutes. After 20 minutes, crack the oven door and let them cool inside. After the jars are slightly warm, pour the hot jam into them, return them to the lid and let them cool overnight and then keep the jars in a dry and dark place.


Sweet and fragrant quince jam recipe

Ingredients for sweet quince jam:

Grandma's recipe for quince jam

How to prepare sweet quince jam:

Wash and clean the quinces, this time we clean the quinces, including the peel. Cut the quinces into cubes or grate them on a grater, then sprinkle with lemon juice.
Put the water in a boiling pot and mix with the sugar until a syrup is obtained. It should not be left to boil for long because the syrup will boil along with the quinces.
Mix the syrup with the quinces and put everything to boil until the juice decreases and we notice that the jam begins to bind. Leave on the fire for about 30 minutes, but stir continuously so as not to stick to the bottom of the pot.
When the quince jam is ready, put it in clean and sterilized jars, close the jars and turn upside down. Cover the jars with quince jam with towels and allow to cool slowly. That's all. You have prepared the best quince jam for the winter!


Ripe apples with nuts and jam

I also put in each apple a few raisins that I kept to swell in brandy. Try !

Offffff, instead of bothering with them, you'd better have called me, I wasn't fussy, as usual.

That's exactly what ripe apples do!

How easy they are to make, now I'm surprised that I don't make ripe apples more often. I always have nuts and jam around the house and I use the oven quite often. If I activate the ventilation option I noticed that it is really efficient, so I can cook different dishes without any problem.

Can any jam be used?
I make apples with ground walnuts and honey, they come out very good, but I will try this recipe just to tell me what jam to use.

Yes, you can use any jam. I think they are very good and ripe apples with honey, I should try them too. Thanks for the idea!

With pleasure! And I thank you.

Interesting recipe, I will try too.

Dear man in the pan, it's Paula who tried many of your wonderful recipes. I also made apples with nuts and jam, but, without upset, my recipe for ripe apples with melon jam is much better. I let them cool well, and then I put them in the sweet hole. I put them in the fridge for an hour. The combination of ripe apple and melon is insane. Usually I make this sweet in winter, but not only. My three men like it very much. Anyway, I thank you once again that you exist and I look forward to other recipes. Goodbye, Paula.

Hi Paula, I am absolutely convinced that your recipe for ripe apples with melon jam is better - my ordinary jam can't "beat" that wonderful sweetness :) You already made me want it. Well, I would now eat that jam straight from the jar: D I hope to pleasantly surprise you with new recipes.


How to cook apple-brown jam in a multivarkura - step-by-step recipe

  • So, the chopped pears and apples are already in the multivark, in 2 hours they are mixed and waiting for the juice to appear.
  • Then turn on multivark and set & quotquench & quot. Stir the drink every 30 minutes for 2 hours.
  • If desired, 15 minutes before the end of cooking, you can add citrus fruits or spices.
  • Ready to lock ready.

The same quick and tasty jam from pears and apples can be prepared in a bread maker!


Apples are washed, peeled, the seed box is removed. Then the apples are given on the grater with large mesh or cut into suitable cubes (it does not matter the size, because they will melt when boiled), mixed with sugar, lemon juice (to keep its color, apples oxidize quickly) orange juice ( or water), and are immediately set on fire in a double-bottomed pot, left to cool in the refrigerator from evening.

To shorten the cooking time, apple jam will be done at hot fire, stirring all the time (so as not to stick to the bottom of the pot), about 30-35 minutes.

When apple jam it is bound and becomes glassy, the fire will be extinguished, then so hot it is put in jars clean, dried and sterilized before.

Optional, for better safety of keeping the jam longer (1-2 years), the stapled jars will be sterilized in stove oven for about 20 minutes, then left in a corner of kitchen, wrapped in thick beds, until they cool completely.

jars cooled, will be labeled with name and year, stored in the pantry on the shelf until use.

Apple jam is very similar to quince jam, but it is softer, but just as fragrant.


Pies with apple jam (fasting)!

Soft, airy and delicious pies. The dough for them is prepared very quickly: you just have to mix everything, then put the dough in the fridge and in 40 minutes to start shaping and frying the dough. You can also leave it in the fridge overnight and prepare the pâtés the next day, when you have time. The dough can also be frozen.

-7 g of dry yeast (a tablespoon).

For the filling: 15 tablespoons apple jam (you can use any filling).

Other: oil - for frying.

1. Prepare the dough: pour hot water into a deep bowl. Add salt, sugar and 4 tablespoons oil. Stir.

2.Add 400 g of sifted flour and combined with dry yeast. Mix with a spoon until you get a soft, slightly sticky dough that gathers well in the form of a ball. Another 20 g of flour may be needed if the dough comes out too soft.

3. Grease the surface of the dough obtained with a little oil (about a tablespoon), then put it in a plastic bag, tying the ends. You can leave it in the bowl, covering it with cling film (as you are comfortable).

4. Refrigerate the dough for at least 40 minutes (or 3-4 hours, or overnight, until you find 30 minutes to shape the dough).

5. Shape the pies: take the dough out of the bag and place it on the table sprinkled with flour.

6. Divide it into 15 pieces weighing 50 g. Shape them into balls.

7. Spread each ball of dough in the shape of a round cake with your hands.

8.Put a tablespoon of apple jam in the middle of it.

9. Then glue the edges very well, completely covering the filling and shaping a round or oval pate. Place it with the "seam" down on a shredder.

10. Heat a large amount of oil (enough to cover the pies halfway during frying) in a large pan. Put the pies in it and fry them over a moderate heat, on both sides, until they turn brown.

11. Allow them to cool a little, then serve them with great pleasure. They are fluffy, fragrant and delicious!

If you want, you can freeze this type of dough: prepare it and put it in bags, then put it in the freezer immediately. When you need it, take it out of the freezer and put it in the fridge & # 8211 during thawing the dough manages to rise.


Terms and conditions of storage

In order to preserve the benefits of jam jam in accordance with these recipes and to avoid harm to health, you should store the product properly. Benches with overturns kept in the pantry or in the basement. Such a delicacy retains its qualities for a long time - from 1 to 2 years. If the jars and lids have been sterilized by all the rules, then you do not have to worry about the safety of the contents.

Sweets can only be stored in the refrigerator. It is advisable to consume it in winter, because it is not worth storing such a product for more than 3 months. A gray crust may form on the surface of the jam. Carefully remove with a spoon, after which you can safely eat the jam. Also, the jam can be fattened and become heavy. It is not dangerous. The product is still useful and can be consumed.


1. Wash the apples, peel them and remove the seeds. We cut them into slices and sprinkle them with lemon juice as we cut them, so that they do not turn black.

2. Put the chopped apples in a saucepan with water and cinnamon.
Boil the apples over low heat, in a pan covered with a lid, for about an hour until all the liquid evaporates. During this time, mix 2-3 times so that it does not stick.

3. Stop the fire and pass the apples with the blender vertically until they become a puree.
Put the pan (without lid) on low heat again and continue to boil the jam until you get the desired consistency and color. Stir often, so that the jam does not stick to the pan.

4. While the jam is boiling, sterilize the jars. We wash the jars with hot water. We then immerse them for a few seconds in a large saucepan in which the water boils, then take them out with a spoon. Place a clean and freshly ironed kitchen towel on a tray. We put the jars on the towel face down. Do the same with the lids of the jars. Put the tray in the preheated oven at 100 degrees for 15 minutes. When removing them, be careful not to put your hands inside the jars or lids.

4. It is good to put the jam in jars while they are still hot, and the jars and jam. We fill them well, put the lids on and tighten them well. Place the jars with the lids down and leave them like this until they cool. This helps to seal the jars so that no air enters the lid. Thus, this quince jam lasts for many months at room temperature, if we do not open the jar.


Prepare a syrup from water, sugar, grated orange peel and vanilla essence.
Meanwhile, the apples and quinces are cleaned and the robot is removed. They must be boiled immediately, adding the syrup. You can also add quinces to boiled stalks. It is left to boil until the water decreases and the jam acquires the desired texture, about 2 hours. Remove the stalks from the quince. I use the blender to give the jam a finer texture. If you want to get a jelly texture, you can also add a little gelatin, special for jams. Pour the jam into the heated jars, then the filled jars, without lids, are placed in the hot oven, but turned off for 15 minutes. Put the lids on immediately, turn the jars upside down to empty them and wrap them in towels. When they have cooled, they can be stored in the pantry. Good appetite!


1. Wash the apples, peel them and remove the seeds. We cut them into slices and sprinkle them with lemon juice as we cut them, so that they do not turn black.

2. Put the chopped apples in a saucepan with water and cinnamon.
Boil the apples over low heat, in a pan covered with a lid, for about an hour until all the liquid evaporates. During this time, mix 2-3 times so that it does not stick.

3. Turn off the heat and pass the apples with the blender vertically until they become a puree.
Put the pan (without lid) on low heat again and continue to boil the jam until you get the desired consistency and color. Stir often, so that the jam does not stick to the pan.

4. While the jam is boiling, sterilize the jars. We wash the jars with hot water. We then immerse them for a few seconds in a large saucepan in which the water boils, then take them out with a spoon. Place a clean and freshly ironed kitchen towel on a tray. We put the jars on the towel face down. We do the same with the lids of the jars. Put the tray in the preheated oven at 100 degrees for 15 minutes. When removing them, be careful not to put your hands inside the jars or lids.

4. It is good to put the jam in jars while they are still hot, and the jars and jam. We fill them well, put the lids on and tighten them well. Place the jars with the lids down and leave them like this until they cool. This helps to seal the jars so that no air enters the lid. Thus, this quince jam lasts for many months at room temperature, if we do not open the jar.


Video: Apple Cinnamon Jam. How to make apple and cinnamon jam at home (October 2021).