In apples contains many necessary biologically active substances, microelements and vitamins. Apple peel contains useful pectins and malic acid. How to keep all this for the winter? Prepare apple jam!
Jam from apples is more useful than, for example, jam - in it we put less sugar and heat less time. In the cold season, apple jam will certainly please us, it can be served to tea or bake delicious pies with it.
How to cook jam from apples? In general, this is quite simple, except for products you need a large cauldron or a metal (aluminum, brass, enameled) basin.
Preparation of apple jam
The proportions for the preparation of apple jam are approximately the following: 1 kg of white sugar and 1 glass (about 200-250 ml) of ordinary water are necessary for 1 kg of apples (only lobules, without seeds and seed bolls). Sugar Polish production is best not to use, take domestic or Ukrainian, Moldovan.
First you need to cut each apple into four pieces and remove the seed boxes with the seeds. Next, it is better to cut quarters into thinner slices - the smaller, the better. Place the cut apples in a bowl or basin, add water and cook until soft, constantly stirring with a spoon or spatula (necessarily wooden). Then boiled hot apples need to be wiped through a sieve (not too shallow) and add sugar. Thoroughly mix the mass and cook for some time (until the sugar and the necessary density dissolve) on low heat, stirring constantly. Jam from apples is cooked for about an hour 2, maybe a little longer, it depends on the kind of apples.
How to roll jam from apples?
Hot jam can be put in clean jars and, filling a small amount of natural melted butter, cover with lids (curl, roll up) - so the jam is better preserved. You can store cans with jam in a cellar or on shelves on a glassed-in balcony. You can store jam in shallow, segmented wooden boxes lined with parchment paper. Each rod of jam should be smeared with melted butter (brush), on the upper side a crust is formed. If after a while to cut such brusochki on thinner flat plates and to dry them in the oven, you can get delicious apple lozenges. It is better to take domestic apples (or from countries of the former Union). Varieties are preferable to autumn. To jam was especially tasty, you can add a little cinnamon, a little ground cloves or even vanillin, the main thing in this matter is to observe the measure. You can cook jam with a base of apples with other fruits.
How to cook apple-pear jam
The proportions are as follows: we need to take approximately equal shares of apples and pears (better, again, autumn varieties). For 1 kilogram of fruit, approximately 700-1000 grams of sugar + a glass (250 ml) of water. Spices - to taste. Apple-pear jam is brewed just like a simple apple jam. For chopping fruits, it is good to use a chopper or combine harvester. Crushed fruit should be good
How to cook apple-plum jam
Apple-plum jam can also be cooked very delicious.
For cooking, you will need approximately the same number of apples and plums (especially good varieties of Hungarian and prunes). The proportions of sugar and water are approximately the following: for 1 kg of purified fruit - up to one kg of sugar + 200 ml of water.
Shredded in one way or another, the fruit is poured with water and boiled until soft. The resulting mass is wiped through a sieve, add sugar and cook, often stirring with a wooden spoon. Apple-plum jam has a pleasant, delicate, exquisite taste and is very conducive to good digestion.