Varennya with fruits and yagіd is one of the most beloved of our lasoschiv, especially if it's winter in the yard and you want so much savory and licorice, cooked with your hands.
The best way to cook a boil is in the autumn, if the whole crop is harvested and it is necessary to save it. Properly brewed, you can save a sprat of rocks and get savory and fragrant. We tell you about the best recipes for preparing apple jam.
Recipe number 1. Varennya with burshtinov apples for the winter
Let us introduce you to one of the simplest recipes for making delicious apple jam. To prepare apple jam you need next ingredients:
1. Apple - 2 kg.
2. Bloody pisok - 2 kg.
Cooking instruction:
1 . Apple washable under running water, we dry it, we cut it, we see the heart of the sinnyam. After narizaemo apples in small pieces or in small pieces.
2. At the pan pour two bottles of water, vsipaєmo tsukrovy pіsok and put on full fire. Check, while the zukor is ready to open, bring the syrup to a boil and lower it into a new apple. Cook on a medium fire, periodically picking up the pin that settles on the surface. If the brew is good, the fire is extinguished.
3. Now pour hot brew for a long time prepared by banks, full of caps, turned upside down, wrapped up and left in this way until fully achieved. Then we clean up the jars in a dark, dry place.
So you can save three hours of cooking, for you know that the jars and lids were well sterilized. Apple jam is ready! Savory!
Recipe number 2. Varennya with whole apples
Varennya, cooked according to the recipe, comes out even more savory and garnished at the jars. To prepare a jam with whole apples, you need next ingredients:
1. Apple - 1 kg.
2. Blood pisok - 1 kg.
Cooking instruction:
1. To prepare what kind of brew we need apple of the smallest rosemary. Father, we sort out the apple, wash it well under running water, dry it, and then split with a bare head or with a toothpick. Preparation of the apple is transferred to the pan.
2. In the okrem pan, we pour the bloody pisok and pour in a bottle of water. We put on a full fire and boiled zucchini syrup. Hot syrup, sho wiishov, pour over an apple, zalishaєmo napolyagat on the booty.
3. After the end of the appointed hour, we put a saucepan with apples on the fire, check, until it boils, and varimo p'yat khvilin. Let's sweat the fire I'm rediscovering apples for doba. After that, we put the pan on the fire again, after boiling, cook with a stretch of 10 strands. Now you can spread the prepared jam in sterilized jars and roam.
In addition, as the banks cool down again, we clean them up for storage in a dark, cold place. Varennya with whole apples is ready! Savory!
Recipe number 3. Varennya with apples for the winter with cinnamon
Eating apples with cinnamon has already become a classic for a long time and is actively used when preparing desserts and biscuits. Try to cook apple jam with cinnamon, and you will find yourself a new taste. Such a brew will come out incredibly fragrant and miraculously suitable for homemade tea on a cold winter evening. To prepare apple jam with cinnamon, you need next ingredients:
1. Apple - 2 kg.
2. Blood pisok - 1 kg.
3. Hammered cinnamon - 1 tablespoon.
Cooking instruction:
1. We wash the apple under running water, dry it, look at the middle of it. Now we cut the apple into small pieces and transfer it to a deep saucepan or an enameled bowl. Soak up the apple with a squeaky squeak and fill it up for nothing. For the whole hour, the stench can give a sik.
2. After whom we put the bowl on the fire, pour in a glass of water, peremіshuєmo that is brought to a boil. Relatively znіmaєmo pіnu, scho has settled, add chalked cinnamon, mix and cook on the middle fire five khvilin.
Ready to cook at the hot one, look at the preparation of the jar, simmer, turn over, wrap it up and check it, until it’s cool again. Apple cinnamon jam is ready! Savory!
Recipe number 4. Apple jam with bananas
Such a brew is good to evaluate all lasuni. It will come out lower, licorice, more fragrant and original. To prepare apple jam with bananas, you need next ingredients:
1. Apple - 1 kg.
2. Banana - 1 kg.
3. Lemon - 2 pieces.
4. Tsukrovy pіsok - 700 grams.
Cooking instruction:
1. Lemons are washed, sprinkled with dill, we clean the zest from them and vіdzhimaєmo sіk. After that lemon juice is passed through a crystal sieve. Banani cleaned from the skin narrated by circles. We wash the apple under running water, dry it, peel it from the skin, look at the middle of the apples. Prepared apples are cut into small pieces. Now cut apples and bananas into a bowl, add lemon juice and zest. Let's move it mashed fruit for the help of a boring blender.
2. Have a fruit puree, what a whim. add bloody sand and pour in two bottles of water, peremishuєmo. We put the bowl on the fire, bring it to a boil. Let's notice the kick, change the fire and continue to cook 30 more quills. When cooking, it is necessary to stir constantly, so that it does not burn and does not stick to the bottom of the bowl.
After the end of the appointed hour, we take the bowl out of the fire, hotter the brew, arrange it in prepared jars, clog it with sterilized lids, and fill it up until it is finished. Apple jam with bananas is ready! Savory!
Recipe number 5. Apple jam with dinea
Another unique recipe for preparing apple jam, which once with a dyne. To prepare apple jam with dyne you need offensive ingredients:
1. Apple - 700 grams.
2. Dinya - 1.5 kg.
3. Tsukrovy pіsok - 600 grams.
4. Lemon - 1 piece.
Cooking instruction:
1. Dinya is washed under running water, it is cut, everything is seen and cleaned from the skin. M'yakush dinі is narrated by small pieces, We transfer it to a deep pan and sip with a squeaky squeak. We put the pan on a full fire, cook it, the docks do not take a thick, viscous consistency.
2. We wash the apple, we dry it, we see the skin, we clean it. We cut apples in small pieces and it is corrected to a saucepan with a dyne. Peremіshuєmo, brought to a boil and cooked after five stretches of whilin. Lemon sprinkled with dill, gazing at a new zest and add to the saucepan, peremіshuєmo, varimo more three quills and znіmaєmo casserole with fire. The hot brew is placed in sterilized jars, chilled and left to cool at room temperature. Apple jam with dyne is ready! Savory!
Recipe number 6. Apple jam with peas
Dodavannya gorіhіv rob varennya especially fragrant and rich. It’s not without reason that such a brew is called “royal”, even if it turns out to be simply luxurious. To prepare apple jam with peas, you need next ingredients:
1. Apple - 1 kg.
2. Pea hairs - 200 grams.
3. Tsukrovy pіsok - 200 grams.
4. Lemon - 1 piece.
5. Bay leaf for relish.
Cooking instruction:
1 . Apple we wash under running water, we dry it, we see it on the box and cut into thin slices. Lemon is doused with dill, gazing at a new zest and squeezed with sik. walnut peas cleanable in the form of scale detailed.
2 . We transfer the sliced apple into a saucepan, pour in some water and lemon juice, add zest, zukrovy pisok and a couple of bay leaves. Everything is mixed and put the pan on the fire, cook under the krishko with a stretch of ten strands. Now we add the peas, mix and continue to cook on a strong fire, the docks do not boil the whole country. At this time of war, it is necessary to constantly stir, not forgetting to pick up the pin that settles on the surface.
3. If the brew is thicker, and the homeland boils away, the fire fades, the bay leaves are far away. Pouring hot jam into sterilized jars, corking, turning it over and filling it up to the end. Apple pie with peas is ready! Savory!
Recipe number 7. Apple boiled in a micro-furnace
Miraculous recipe for a mitte's preparation of apple jam. As if you need an apple without help, you can prepare fragrant and delicious brews for tea for a treat. In addition, such a boil will be as brown as possible, even if the fruits here know the minimum thermal processing. To prepare apple jam in a micro-furnace, you need next ingredients:
1. Apple - 3 pieces of medium size.
2. Tsukrovy pіsok - 150 grams.
3. Half a lemon.
Cooking instruction:
1. The apple is washed under running water, it is cleaned from the skin, and the core of the apples is peeled. Now narizaemoly prepared apple with small pieces and put it in a bowl, attached to the whisk in a micro-furnace.
2. Three halves of a lemon vіdzhimaєmo sіk. Have a bowl of apples sippaemo tsukrovy pisok and add lemon sik, peremishuєmo. We correct the bowl at microhvilyovu pich on chotiri hvilini for maximum effort. After the end of the appointed hour, take away the bowl, the apples will become soft, and the zucor will be more open.
3. Now for the help of a boring blender mashed apples and again corrected at pich. Only the tension changes to the middle level, the hour is set to the highest wheezing. For a long time, it is necessary to take a sip of time to get a bowl and mix the brew. The results may well fade.
Ready varennya let's cool again and serve to the table with buns or toast. Apple boiled in a micro-oven oven is ready! Savory!
Recipe number 8. Apple jam at the multivartsi
The slow cooker has become an indispensable helper for modern household gifts. With it, you can practically cook grass, including cooking. We offer you a recipe for a wonderful apple jam with oranges at the multicooker. To prepare apple jam in a slow cooker, you need next ingredients:
1. Apple - 6 pieces of medium size.
2. Oranges - 3 pieces.
3. Lemon - 1 piece.
4. Tsukrovy pіsok - 600 grams.
Cooking instruction:
1. Apple like a shower, wash it in front under running water, dry it, cleanse it in the presence of those skins, and then narizaemo small shmatochki. Oranges are peeled from the skin, you can see the tassels and also narizaemo. Lemon is washed, sprinkled with sprinkles and narizaemo with small pieces. Like the skin of a lemon tovst, її better to see.
2 . All prepared and trimmed fruits are sent to the bowl of the multicooker and sip to the beast with a bloody squeak. Turn on the "Extinguishing" mode, vstanovlyuyemo hour two years. For the duration of this hour of cooking, it is necessary to stir the sprat once.
3. After a sound signal, ready to cook, put it on sterilized jars, and then it will be left to reach. For bajannyam you can turn the jam into jam. For which one is already ready, turn it into mashed potatoes with the help of a tedious blender. Apple jam at the multicooker is ready! Savory!
Recipe number 9. Apple brew at the oven
At the end of the day, it was like a varennya was prepared exclusively in a Russian oven through those that at that time did not have any micro-furnaces or multicookers. Try and cook the most delicious apple jam for the troch with the oldest recipe. Only the replacement of Russian stoves and vicorists is a great electric oven. To prepare apple jam in the oven, you will need next ingredients:
1. Apple - 2 kg.
2. Blood pisok - 1.5 kg.
Cooking instruction:
1. The apple is washed under running water, dried, we see the core and it is called small pieces. For the bajans you can peel the apple from the skin. Otzhe, rightly trimming an apple near a large enameled bowl, we fill it with water exactly halfway and put it on the fire. We cook under the roof of the doti, the docks of the apple do not become soft, then we sweat the succulent sand, we mix it.
2. With such a look, we transfer the apple to a saucepan, which I add to the wine rack in the oven. Tse mozhe buti chavunny cauldron or clay miner. We adjust the saucepan in front, heat up the oven to two hundred and fifty degrees. If the boil is boiled, the temperature is changed to one hundred degrees. At such a temperature, cook the brew for three years, at which it is necessary to cover the dishes with a lid. Otzhe, for three years, we remove the pan, reverify. If you have a boiled burshtin vodka, then you can pour the yogo into jars and roam. Apple cooked in the oven is ready! Savory!
Recipe number 10. Apple boiled with gorobina
Gorobina through її specific relish is rarely used for vinaigrette for cooking. We share with you a recipe for a savory apple jam with a gorobina, as if to please you with our inimitable tart relish and savory aroma. For the preparation of apple jam with gorobina, you will need offensive ingredients:
1. Apple - 1 kg.
2. Chornoplidna Gorobina - 250 grams.
3. Bloody pisok - 1 kg.
Cooking instruction:
1. Gorobini berries see the little chick, sorted out, apparently smіtya that leaves. We sweat the gorobina kindly washed under running water and dried. The apple is so washed away, it is cleaned from the skin of that nasinnya, it is called small shmatochki.
2. At the pan there is a lot of sour pisok and we pour in a bottle of water, we put it on fire and boiled zucchini syrup. Now, at the saucepan with syrup, berries and apples are prepared, mixed and cooked over medium heat with five quills. Let's take the pot out of the fire, resolutely pick up the kick that has settled on the surface. We’ll leave the brew to insist on a sprat of a year, or at night. Then we put the pot on the fire again, bring it to a boil, and cook five chills. I’m going to fill it up for nothing and repeat the whole procedure again. After the rest of the time, the jam is ready to be poured into sterilized jars, after which it will be left to reach at room temperature. Apple varennya with gorobina is ready! Savory!
Partials? I don’t know much about the delivery of nutrition. At the link with the cim, the presented article was written to dedicate to this topic itself.
Zagalni vіdomostі
Apple jam often, a recipe for something the world has given, we’re not only savory to go out, but we’re completely garnished. A golden dessert made of clear broth is rarely saved until the winter season. Aje tsi lasoshchi so and valyat the members of this yaknaishvidshe yogo vіdkriti.
It should be noted that a simple apple brew can not be less experienced at the same time from tea, and even more savory fragrant pies. However, for making such a filling, it is necessary to add the cooked fruit a long time ago, and pour the licorice syrup into a jar. If you don’t grow up, you should take a drink of the vipichka.
The right choice of fruits
First, let me tell you about those, how to cook apple jam in batches, next, how to choose the right kind of fruit. To make such a wiishov dessert as savory and beautiful as possible, for cooking it is possible to cook it in a different way. With whom it is important, that the stench of the boulevard was stricken, licorice, zhorstka and without wormholes. If you are willing to make sour curds, then for this creation you need to add sour varieties of fruit, or not even an apple.
Product processing
How to cook apple jam with skewers? For whom should we add fresh fruits, and then recollect them, vicarious brush, or a great ganchirka. We’ll thicken the viishov dessert, we don’t have to add water to the new one. It is recommended to wipe the tie from the skin of the apple with paper servvets or with a towel.
After that, as the fruit will be wrinkled and dried, they should be properly shaken. For this apple, it is necessary to cut it into 4 slices, and then carefully clean up the middle part. Dalі kozhen shmatochok fruit need to be divided into 3-4 parts. The next step is to designate how thin the chastices will be, the more the stench will leak out with a bloody squeak. However, in the process of thermal processing, such apples can be boiled down and become bitter. At the link with the cym of the fruit, it is necessary to work the middle class.
Taste that apple jam in batches: a recipe for pokrok preparation
They get ready so sweetly not fast. Adzhe for tasting a savory jam after skin yoga, it is necessary to cool it down again at room temperature.
So, before that, how to cook apple jam in batches, it is necessary to prepare:
- minced fruits (how to process, marvelous) - 5 kg;
- dry - 5 kg.
Early preparation of ingredients
In order to make apple jam in the minds of the home, it is necessary to vicorate a great basin made of stainless steel. Zrozumіlo, for the preparation of such sweets, pidіyde i, Ale, as practice shows, іsnuє ymovirnіst, that fruits in it can make a shvidko pіdgorіti.
In this rank, before that, how to cook apple jam in small batches, cut the fruit next to a large container, and then sizzle with a crisp squeak. With this dodatkovo vikoristovuvat water is not recommended. The apples themselves are to be given sik, and the zukor - roztanuti, making a golden syrup. Ideally, the fruit can be sizzled in the evening with a licorice ingredient, and the time to proceed to thermal processing.
Dessert cooking
How much to cook apple jam? Definitely, it's hard to tell on the price. Aje prepare such a dessert step by step. Yogo needs to be thermally processed, cooled, put on the stove again, etc.
In this order, it is necessary to boil an apple in syrup on a full fire, and then leave it on the side until it is finally reached. With this, the fruit is guilty, often seep out with a bloody squeak. Dali varennya, it’s cold, it’s necessary to put it on the stove again and vitrimat yogo close to 5 quills. Zdіysnyuvati such procedures bazhano close 3-4 times. As a result of similar actions, your brew will thicken and become a golden color.
Conservation process
Now you know how to cook apple jam correctly. The next step is to indicate that such a dessert is saved for a long time. In order to significantly increase the term of appurtenance, it is necessary to properly conserve the brew. For this, you need to take a sprat of 750 g of glass jars, pour trohi of drinking water into them (1/2 bottle), and then put them in a microfluidic bag and sterilize at maximum pressure. If you don’t have such a facility, you can perform this procedure on the stove. Likewise, boil the lids of the lids, and place them in a bowl with a small amount of water in front.
In addition, as the jars will be sterilized, it is necessary to carefully boil the boiled brew in them (straight to the top), and then roll them up. Given the jar with dessert, it is necessary to turn upside down the mountain and cover it with a thick cotton carpet. In such a position, the cans are close to the bagan. You can save them in the refrigerator, in the basement, and in the room temperature.
Gotuemo savory apple jam
Preparing for the recipe, the dessert will come out thicker and golden. However, the apple pie can be made in a different way. For whom do we need:
- minced fruit (how to process, marvelous) - 3 kg;
- filtered water - ½ bottle;
- citric acid - 1/3 dessert spoon;
- melena cinnamon - add for relish;
- dry - 3 kg.
Front trim
In order to independently make more fragrant and even savory cooking, it is necessary to vicorate only, moreover, it’s not the fault of the stench, be soft, in a different mood, the dessert will not be visible, but will be plump.
How to cut and cut an apple for such a brew, the world rose more. It is necessary to place a large container (for example, an enameled pelvis) and immediately sizzle with a dry bloody squeak. Chekati, until the licorice product is not broken, and the fruit will not give sіk, not varto. Tse z tim, that such a dessert is supplemented with drinking water.
Thermal processing on the stove
After that, like an apple with a zukr, lay at the pelvis, put them on the minimum fire. At the dishes, it is necessary to pour in a small amount of water, so that it does not burn to the bottom. In this manner, regularly stirring the fruit, it is necessary to bring it to a boil, and then cook close to the fire. They gave the next time to remove the stove from the stove and leave it on the sidelines for three years. After that bowl with dessert, it is recommended to renew the thermal processing, but even after a quarter of a year. After that hour of cooking, the trochs may thicken, and also change in colors. Dali yogo next taken from the stove and cooled again.
Sterilization of jars
You can save such a brew until the ear of the onset of summer. And yet, it didn’t sip and saved in itself all the power of power, and also the taste and aroma, it is necessary to conserve it. For whom you can vicorate and liter 750 g jars. It is necessary to sterilize them on the stove. So it is necessary to make metal caps as well.
The final stage at the creation of savory apple jam
Since the jars and lids will be sterilized, it is necessary to put the basin with the brew on a full fire, and then bring it to a boil, add citric acid and crushed cinnamon to taste. Give all the ingredients to mix well and proceed to the final laying in the container. It should be noted that such a procedure can be carried out with special care. Even if it’s hotter than hot to drink on the skins, you can make a strong drink.
Having filled all the glass jars with boiling dessert, then roll up the glass with metal caps. Dali їх it is necessary to turn upside down the mountain, and then we will cover it with a carpet of tovstoy and deprive it for the whole night until it is completely overwhelmed. It is recommended to keep this kind of cooking in the refrigerator, if not for any other cold place. But if you don’t have such a possibility, then you can open the banks in a dark wardrobe. Prote їх the term zberіgannya it is notable to speed up. Have zv'yazku іz tsim such a dessert slid obov'yazkovo live until the end of winter.
Shvidke apple jam
If you don’t want to stand too long to cook such a dessert, then it’s better to hurry up with the upcoming recipe, which doesn’t require a thermal cut and a glass of water at room temperature. For whom do we need:
- apples were consumed as much as licorice - about 3 kg;
- pitna water - 1 bottle;
- tsukrovy pіsok drіbniy - 2 kg.
Cooking process
Narizan on thin chastochki apple next to the great metal pelvis, and then sizzle with a dry squeak of blood and good fear, so that the fruits are evenly covered. Then it is necessary to put the dishes on the middle fire and pour a small amount of excellent drinking water into the new one. Peremeshyuchi regularly, bring the apple to a boil. Next, change the fire to a minimum and cook a dessert with a stretch of 40 quills. For the whole hour, the fruit will be boiled down, and the syrup will significantly increase in the mix. When it comes to cooking, it becomes thick and golden.
Final stage
After that, as a brew becomes a rich sum, it can be boldly laid out in sterilized glass jars. They gave all the capacities to roll up, turn upside down the mountain and see under the tovstaya carpet for 15-25 years. For the whole hour, the jars of salmons will cool down again, and you can boldly clean up the refrigerator, pіdpіllya chi lioh.
Zim apple jams come in handy for me. I cooked yoga girls. Then, at the beginning of my pardons, I realized that it is necessary to work in order to prepare apple jam in small intervals. The secret here is even simpler - an apple. The apples are all right! The stench is guilty buti mіtsnimi and juice. If you buy mincemeat, or not juicy apples of unknown varieties, then you risk repeating my not-so-distant notice, even though I didn’t understand the dark brown substance from dry and not visible parts. If you take soft and lower apples, the stench will boil and you won’t see a lot. There is only one way out here - take the Antonovka chi Semerenko, which has been twisted by centuries. The stench will help the state of chaklunism - and give the juice, and save the form.
Boil the gap of the apple pie in batches like a series of "five-widdle". The first principle of training is analogous to the new one, as it is to any other “five-fives”. So the apples are sizzled with tsukr, they give sik and then boil, but not once, but chotiri-p'yat, until all the chastochki become transparent-burshtinov. Everything that is necessary to know is good. But if you wanted to go for a recipe for croques (and I’ll call it that way, I’m afraid), then everything is explained below in the most detailed details.
- Apple (ideally Antonivka) - 1 kg,
- Zukor - 600
Method for preparing clear apple jam in batches
Otzhe, let's do it. Apart from the apple, cut it into quarters, we can see the heart of the sinnyam and then we will cut it in parts with a torso no more than 5 mm.
We close the pan with a lid and put it on for 8 years. Longer not raju - the upper ball of apples can dwindle and qi chastochki, which have dried up, no longer feel like syrup - you want to boil them (I twisted it, so take my word for it).
After 8 years, the apple will be given stems to the juice, which will cover it even more. For some reason, I was very excited. But it dawned on me that berries should be given a lot of juice, but apples, which look so smart. It's a marvel!
We put the pan on the fire, bring it to a boil, change the fire, so that there is no intense gurgling and mark the hour - after 5 minutes of cooking, it will be necessary to boil. Don't rajah the apple, otherwise, for now, the soft parts can be wrinkled or torn. You can shake the saucepan lightly (lightly, so that you don’t obstruct!), You can melt the small parts with a silicone spatula. Zagalom, treat the varennyam dbaily.
Let's make a brew for 8 years. Let's put it on fire again, bring it to a boil again, change the heating again and boil 5 chills again.
We’ll leave it for 8 years (if you want to cook it in the third quarter of the year, you can trim it - you don’t boil apples well in syrup, so I cooked here in 12-14 years and everything was fine). Let's cook again in the regime already known to us.
І after an eight-year interval, cook on the fourth. I resurrected not 5, but 7 khvilin, why the brew became burshtinov. Apple trees were already absolutely clear. I, what is the most important, є dosit schіlnymi. Tobto stench miraculously trimmed the shape, instead of candied fruits in syrup. The axis of the most me was necessary! For the taste of sour-licorice brew. Tasty! Definitely worth stained glass at a new hour. It is not for the Raju to conduct experiments with “Shvidkіsnimi” recipes. Abo stench for some megaprosnutikh kulinarіv, but far from plausibility. An old recipe, twisted by fate, gave a positive result. I love tse varennya nizhno. One day, one does not see him again.
Varennya with apples in small gaps
The hour of new varieties of apples. From them come out the right hit - varennya transparent parts.
In the recipe for apple jam, it’s thin, without adding any of them, it’s especially jam with rosemary in mashed potatoes (well, good, it’s not jam, but it’s jam). Delicious, savory, but for diversity, I want a different result. I want a spravzhny, transparent, like a skelce, burshtin apple jam - a new one has its own beauty: the relish of apples is more abundant, and the color is intense.
It’s not easy to cook apples in small batches, but it takes an hour to finish the process. On the right, the brew is prepared in three steps at intervals of 6-10 years. Just like that, you can take burshtin syrup and open the chasms of apples. In addition, it is important to choose the "correct" apple. Suitable varieties with hard (mіtsnimi) fruits, whose chastochki do not disintegrate, but rather seep out with syrup. And give respect: the harder that green apple is, the more clear it is to see the clumps!
ingredients
- For 1 kg of apples, you need 0.7-1 kg of zucru, fallow because you like licorice preparations.
How to cook apple jam?
- Cut the apple into 4 parts, remove the core, the parts that we saw, cut into small pieces with a thickness of 0.5-1 cm, the skin can be cut into two parts, like an apple is large.
Choose the saucepan for brewing the right way. For brewing a lot of vicorist aluminum dishes, even in new fruits they warm up quickly and do not burn. Ale, tіlki u razі varіnnya "pyatikhvilinky". It is not possible to cook for a long time in such a saucepan, even if aluminum enters into a reaction with sour apples, which will lead to the establishment of undesirable preparations of sour apples. Otzhe, the aluminum pan is turned off.
At the saucepan, which goes for obsyag, weed the apples with balls, the ball of leather is over-sleeping, not with a bad zukr.
Close the pan with a lid and leave it for 8-10 years. For the whole hour of an apple, you will need a lot of juice in order to start cooking.
Put the saucepan on a medium fire, bring the syrup to a boil, cook 5 quills. Do not mix the apple! I won’t swell the syrup like that, you can just squeeze it lightly with a spoon, so that the stench dries in the syrup. It is important that the apples do not mix once with a long brew, so that the chastices do not deform.
Take a pot out of the fire, cover it with a lid and deprive yourself of it, borrow at least 6 years. The axis looks so chastochki after the first variant that is achieved.
I’m starting to bring the boil to the boil, cook 5 chills, cool (it’s already 6 years old). After another variant, the chastity is even more likely to seep out with licorice syrup.
It was left to boil the apple of the resurrection. I axis is now ready. You can put it in clean, sterilized jars and zakochuvat or close it with lids. Banks are getting ready to ensure that approximately 1 liter jar of jam comes out of 1 kilogram of apples.
Often, in apple brews, add some powdered cinnamon or boil vanilla, so that the taste is even more delicious.
Like the majority of preparations, jams from apples are often taken in a darkened cold room.
Varennya with apples
Varennya with apples in parts with a photo
Otzhe, let's get ready:
Wash the apple thoroughly, put it on a paper towel, let it dry.
Let's sweat the apples near the sight of the clumps, shift them in a clean container and skin the ball over the zukr.
Apple chastochki in tsukrі let them stand for 10 years.
After the end of the appointed hour, put a small amount of apples on the fire and cook 10 quills.
Let the boil stand for two more years, boil it again and boil it again 10 times in this order. That's all, such a savory apple jam has never been eaten more often!
Video recipe Varennya with apples in batches
Recipe for jam with apples
And we’ll tell you how to cook apples with frequent clearings, the recipe for these apple pastries is simply obscenely simple!
Also, in order to make jam for this recipe, you will need:
Ingredients:
apple - 1 kg;
zukor - 700 grams.
And now let's get down to work:
- Wash the good apple, see the middle and look at the looking chasm.
- Transfer the apple chastices to a saucepan and skin the ball over the zucrum. Let the apple stand for nothing.
- Let's put apple chasts with zucr on the fire, let it boil, make a weak fire and cook five quills, don't make the boil.
- Turn on the fire, let the apple trees stand up to the wound.
- Let's boil lasoshchi again and drink five khvilin and leave it up until the evening.
- In the evening, boil 15 more chills, then pour into jars, twist with lids and let them down at the basement for saving. Axis and everything, the most beautiful openings of apple trees are ready!
Receiving you please!
There were already fresh apples, and the time has come to work on harvesting for the winter. The simplest way to preserve the taste and aroma of these fruits is that we all love apple brew. For the winter, it’s just as easy to close up, so I’ll make such a preparation as affordable as possible. You can vikoristovuvati mayzhe be-yakі varieties of apples. Bring your own garden apple, small and sour at times, or you can buy licorice grown on the market in orchards and inspire foreign ones. There are so many apples that you can prepare a sprat of various types of brew and never repeat it.
Apple jam can be seen through and with licorice particles that shine through, or you can add apple and take it brightly red and juice, you can also have a crying apple of a ranetki or heavenly vikoristovate. Todi stinks will be filled with cylims and will just stare gaudily in thick licorice syrup. There are too many options.
Jam with apples is prepared in different ways: swede, with additional fruits, yagid, spices. For whatever taste, dessert comes out more savory, lower and fragrant. The principle of brewing licorice lassoshchiv in all pokrok recipes is the same. The most important aspect is the correct preparation of apples:
- It is necessary to resolutely cut, divide into 4-8 parts and fit the box.
- As the skin is very hard, її clean with a thin ball. Reshti vipadkіv kogo robiti is not varto, to that one in shkirtsі there is a maximum amount of vitamins and other brown sprouts.
- You can soften the skin by the process of blanching. For this, lower the chastochki at steep curls by 3-4 whilini. Carefully soar and cool down by the cold water. In such a rite, the flesh becomes solid, and the skin is soft.
- Apple vineyard is not varto livati. Yogo can be vicorated to make syrup.
Knowing all the nuances of that subtle preparation, it is probable to look at a sprat of pokrok recipes from preparing a licorice dessert for the winter.
The simplest apple jam for the winter - a perfect recipe
Making dessert is easy and simple. Regardless of the price, the products save the maximum amount of vitamins and other organic substances necessary for the body. Zukor is a miracle preservative, so there will be a minimum of components. Do it all in the way of preparation, so the apple jam will be beautiful and clear, and the big shmatochki will be even more appetizing and ask for swish in your mouth.
Need:
- tsukor-pisok - 0.6 kg;
- stigli apple - 2 kg.
To improve the taste, you can add a little citric acid, but only in that case, like an apple on its own without sourness.
Cooking:
1. Promite the apple, divide it into sprats of equal parts, clean up the box. Cut into thin straws.
2. Z'єdnati at the vіdpovіdnіy єmnostі with tsukrovy piskom, rozmіshat. Cover it up on the kitchen table for 2-3 years. As soon as I saw it, put the container out of it on the stove.
3. Bring to a boil, lower the temperature and continue cooking for a quarter of the year.
4. Time to make the jars, and boil the caps. Razfasuvati ready jam for apples in sterile jars, roll up and cool.
How to prepare a clear apple jam?
I’m already greeted, as you have never tried to eat such a brew. Let's go out and see clearly, like a right burshtin. Viscous and fragrant like honey and with beautiful, translucent parts of apples. So apple brew with one of its presence on the table at tea time becomes the color of the table. If you put yogo in front of the guests, then you will not be buried.
For harvesting, there are only 2 ingredients - apple fruits and white sand. Let's look at how to prepare a gap of fragrant apple jam in small pieces.
Need:
- apple - 2 kg;
- tsukor-pisok - 2 kg.
Cooking:
1. Promiti apple, dochekatisya povnogo visihannya. Divide the shoulder into 4 parts, remove the core, and then cut the skin quarter into 3-4 parts, so that even thin chasms appear.
2. At the vіdpovіdnu kastrulyu, we put balls of apple and tsukrovy pіsok. The final ball is buti same tsukor. In such a time, the apple chastochki will be more likely to let the sik and I will be ready until the next brew, and the upper ball will not darken on the outside.
3. Cover the container with a clean cloth. Take it from a cold place for 10-19 years for a sufficient view of fruit juice.
4. From the bowl, transfer the apple with the syrup to a separate saucepan. Put on the cooking surface, setting the average temperature. Bring to a boil, cook 3-6 chills. Get out of the fire, cover it up and cool it down to room temperature.
5. After an hour, repeat the process until a new boil, and then cook up to 9-10 quills. Cool down again.
6. Repeat the procedure one more time. From the moment of boiling, it is recommended to cook 15-25 quills. Do not forget to carefully mix with a wooden or plastic spatula, so as not to damage the splendid looking little part.
Please! Than it is better to pass the final varіnnya, tim tsіkavіshe to come out to see the ready-made lassoshchiv.
7. Spread the jam from apples in small portions according to prepared sterile jars, close. Take away the cold for safety.
Licorice and spicy jam with apples and cinnamon, hairy peas and lemon
Nabridlo traditional apple brew and want to greet relatives and friends? We suggest to your respect the recipe for preparing apple jam with cinnamon and adding peas and lemon. Lasoschi are not only breathed in with relish and aroma, but also with a set of vitamins. That is how miraculously the apple and cinnamon are rich, who knows not a bit, especially, how often to bake.
Need:
- lemon - 2 pcs.;
- apple - 2 kg;
- tsukrovy pіsok - 0.4 kg;
- hairy pea - 300 g;
- cinnamon - 15 g.
Cooking:
1. Wash the apple, dry it. Visibility is unsuitable for the hedgehog parts. Narizat with a cube of medium rosemary. Pour cold water into the pan and 0.5 tsp. Lower the cubes 1-3 times. It is necessary to ensure that the apple cubes do not overtake the darkening and zipsuvaty zvnіshnіy-looking dessert.
2. Strain through a sieve, add | add | tsukrovy pisok and relatively mix.
3. Promiti lemon, dry. Narizati at once from a skin for 4-6 parts.
4. Add cinnamon to the apples at once. Put on the surface of the stove and bring to a boil. Continue preparing 10 quills.
5. Sort the peas, clean the internal partitions. Weaklasti on a baked, dry frying pan that is lightly smeared with a stretch of 8-12 quills. Golovnya, don't remake it, so that the kernels didn't burn. Otherwise, the taste of the finished dessert will be spiced. Cool, cut into sprat pieces, but not too fine.
6. Remove the lemon. Viklasti gorikhi. Razmіshati, continue cooking until the clear, gazing look of apple clumps.
7. Ready to spread the sausages in sterile jars. Close and tidy up for safety.
More tasty jam from apples and pears - video recipe
If you have apples and pears in your garden, then you have a wonderful chance to make a jam with both fruits and have a delicious dessert for the winter. And if you don’t grow, then go to the store or go to the market and bathe with stigly fruits. The time has come to cook pears and apples at once. Believe me, you won't forget this taste for a long time.
Recipe for making jam with apples and oranges
For the preparation of savory pastries, it is recommended to look at an unusual version of the recipe. Who knows a lot, that in too much licorice jam with apples you can add a lemon, which will give you a taste and make it less boring. Ale, as a substitute for a lemon, put an orange. Aje wine can also be brought to citrus and acid richness, but creamy wine can have a savory relish and aroma. Axis y pojdnanny z apples z orange wyde is just a dainty brew.
Need:
- fresh apples - 1.5 kg;
- oranges - 350 g;
- tsukor-pisok - 1 kg;
- water - 90 ml.
Cooking:
1. Citrus plaid should be washed with running water with a shield and additionally sprinkled with sprinkles. It is necessary to see the whisk from the surface of the citrus fruit, which is vicorated for processing. Narіzuvati|narіzati| produce cubes of medium rosemary. Put into a saucepan, add water and cook from the moment of boiling for a quarter of a year.
2. After an hour, sip sour pisok, continue preparing 20 quills. For an hour-long interval, the orange peel will become soft, and the syrup will become a bright yellow color.
3. Apples, clean the skins and the inside of the box. Nashatkuvat often. Viklasti to oranges. Change the heating temperature of the stove to a minimum, cook to the required density. Approximately 60 hvilin per hour. Don't forget to stir the pots regularly.
4. Pour apple jam into sterile jars, roll up hermetically. When you wake up, take away the cold.
Savory that simple apple stew with peas
Let's take a look at one more option for preparing an apple dessert from the addition of peas. You can choose whether there is some kind of gorishkiv, which you have leaning back at the whole moment at home, or to make a vikorista sumish. Smak vіd tsogo will be more beautiful. Wanting even more richly who will vicorist most of the pea hairs. I've tested this recipe with almonds and hazelnuts, and I'm satisfied with the result. Offended by peas miraculously come together with licorice apples.
Need:
- apple - 500 g;
- tsukrovy pіsok -500 g;
- citric acid - 2 g;
- pure water - 200 ml;
- peas be-yakі - 60 g.
Cooking:
1. Fruit, dry, remove rot and unsuitable places for eating. Shatkuvat with a cube of medium rosemary.
2. Z'єdnati at a special saucepan for cooking with peas. Cover up.
3. Proceed to the preparation of licorice syrup. For whom, in an okremіy kastruli, mix water and sour sand. With regular stirring, bring to a boil, until the full distribution of grains is reached.
4. In preparation for the syrup, weaklasty fruit-pea sumish, rozmishati. Add citric acid and boil to a thick consistency. The axis is such a simple jam from apples with peas ready.
Preparing a dessert with apples of the “Biliy pouring” variety is clumsy, it is difficult to trim the proportions of ingredients and coating technology. The biggest problem with these apples is that they stink even softer and dry up quickly. Ale relish with tsomu is just savory, if you drink such an apple, guess about the recipe and try to cook jam from them for the winter.
Need:
- apple "Biliy naliv" - 1.5 kg;
- tsukor-pisok - 0.6 kg.
Cooking:
1. Rinse the fruit, divide it into 2 equal parts, remove the inside of the box. Nashatkuvat with small pieces of medium rosemary.
2. Viklasty at vіdpovіdnu container for varіnnya. Z'єdnati іz tsukrovim piskom. Napolyagati 10 years old.
3. After an hour, put the container out of the place on the stove. From the moment of boiling, change the heating temperature, continue cooking 10 chills. Remove from the cooking surface, cover with a gauze servlet and cool.
4. Repeat the procedure of boiling, boiling and cooling 2 times. Zavdyaki tsyomu vіdtinok nabuє bright burshtinovy vіdtinku.
5. After the rest of the boil, spread the apple jam in sterile jars. Close hermetically.
Yaskrave ta korisne apple varennya with blackcurrant
For this recipe, you can prepare a classic jam with apples, or with additions of other fruits, yagid. Let's take a closer look at a bigger cicada way of cooking a dessert with apples and black currants. Changes are not only the colors of stravi, but the relish. The creamy black currant is more brown, especially when you have a cold. Such a preparation will not only bring you salty, but bring melancholy on cold winter evenings over a cup of tea.
Need:
- black currant - 1 kg;
- apple - 2 kg;
- tsukrovy pіsok - 3 kg.
Cooking:
1. Sort the berries, remove the rot and zipseed fruit, zave smittya. Dobre promiti near some waters. Get a glass of superfluous vology. Put it in a saucepan and sip a part of the chicken piska. Cover it up for seeing the juice.
2. Rinse the fruit. You see the rotten place and the new box. Shatkuvat with a cube of medium rosemary.
3. Tim will start for an hour before preparing licorice syrup. The water and the surplus of the succulent squeak are collected in another pan. With regular mixing, there is a complete separation of licorice particles. Viklasti in hot syrup shmatochki apples, blanchuvati 2-3 hvilini.
4. I don’t know about the stove viability with black currants that I saw. Warm up for 5-8 minutes | minutes |.
5. Let's sweat the berries themselves and cook for 5 minutes | minutes. Spread on sterile jars. Close hermetically.
Dzhe korisne varennya from chornoplidnoy gorobini with apples
Taste that brown, which can be more beautiful, if there is a licorice dessert. Aje is not only a teether for him. So you can give to children and enjoy the health of their children.
Cooking with plums and apples for the winter - ready for multivar
Is there a multicooker in the booth? Then it is proponable to look at the option of harvesting savory and juice jam from apples and plums. Dessert fit to the soul and mature, and children.
Need:
- an apple in a peeled look - 1 kg;
- zlivu - 1 kg;
- tsukrovy pіsok - 1.6 kg.
Cooking:
1. Shake an apple with a medium-sized cube. Spread the anger, divide it into 2 parts and remove the inner tassel. Zm_shati prepared the ingredients in the okremіy miscі.
2. Sip the tsukor-pisok, mix it up. Cover with a cloth servette and leave it on the kitchen table for 2-3 years to see a sufficient amount of juice.
3. After an hour, put the bowl in a slow cooker and vibuduvat the “Gushinnya” mode for an hour for 40 minutes.
4. It is not necessary to close the lid, the shards will burn. Don't forget to stir regularly. Spread on clean jars, close it and tidy it up for savings from lioh.
Varennya with paradise apples and chopsticks
Heavenly apple is like a bagat. Desserts prepared on their basis are especially tasty and brown. Get ready to finish the stink shvidko. The apple itself can be eaten more openly, even if it stinks like a cherry.
Need:
- paradise apple - 600 g;
- tsukrovy pіsok - 500 g;
- filtered water - 250 ml;
- citric acid - 2.5 g.
Cooking:
1. Water z'єdnati z|іz| chicken piskom in an okremіy pan. Put on the stove, bring to a boil.
2. Tim an hour of an apple, dry it. Cut the ponytails, so that the needle is no more than 2 cm. It’s necessary, so that the skin does not peel when cooked.
3. Ingredient preparation for boiling syrup. Set the maximum heating, boil. See the kick and turn the stove. Refrigerate the brew.
4. Place on the stove, boil citric acid. Mix carefully. You can add a stick of cinnamon for the bajans. Bring to a boil, change heat and cook 30 chills. It is important that the brew did not boil much.
Licorice, practically a clear apple jam, is one of the most delicious desserts. Yogo can be eaten with bread and just as a snack with tea, vinaigrette for making biscuits, cakes, licorice herbs.
Particularly relevant is the apple jam at the day of diet, even in 100 g of the finished product there should be no more than 50 kcal, regardless of those that are used for cooking vicory tsukor. The natural malt of the fruits themselves, the presence of their cellular tissue, vitamins and numerous microelements, to break the apple brew, the vinyatkovo brown and the savory herb.
Far away, the stars of the gray old times have an apple for the first season, and they started cooking more apple brews no earlier than the end of summer. Just after the 19th sickle, the day of which the pagan Apple Savior and the Christian Transfiguration fell, the gentlemen began to harvest apples. Today, it is possible to reach such categorical frameworks of neobov'yazkovo and make homemade brew at any hour.
With this, it is possible to vikoristovuvat practically be-yakі varieties of apples, but not out of the box, bought in the store. Fallow in vihіdnoї schіlnostі, juicy and malty fruits can be otrimati thick jam or rіdke varennia with clear parts.
The hour of cooking is to lie down for the result of the bag. Therefore, you can cook varennya like a sprat of whilin, and a sprat of days. Golovne, vikoristati perepereny hour recipe.
Apple boiled - pokrokovy recipe for cooking
A simple recipe and a video will report on how to cook apple jam, as there is no great evidence.
- Apple - 1.5 kg;
- cinnamon stick;
- Zukor - 0.8 kg;
- Water - 50 ml.
Cooking:
- From the fruits of the plant, open the box, for the bag, clean it from the skin. Narіzhte shmatochki small rosemіru.
- Put a saucepan at the door, pour in water, add more part of the zucru and a brown stick.
- On a strong fire with constant stirring, shave about 5 strands. Fire change and cook for 5 more quills.
- Know from the stove, let me cool down.
- Add|Add| surplus tsukru and cook until fully cooked on the right fire.
Yablunev varennya in multivartsi.
Because of its versatility, the multicooker is wonderfully suitable for preparing savory apple jam in it. Tim is more, that the process of loaning itself has been for a long time.
- Apple - 2 kg;
- Zukor - 500 g.
Cooking:
- Peel the apples from the skins and cores. Fill them with enough cubes and put them in a bowl. It’s necessary to put the apples first, otherwise the zukor will definitely burn, the docks of the stench will let the necessary sik.
2. Sip tzukr. If the fruit is natto sour, then є sens troch zbіshiti portion of the rest.
3. Set the technique to the tuning mode for about 40 minutes. In addition, as the brew is slowly boiling, it is necessary to periodically boil it, so that the licorice syrup will be poured evenly.
4. Boil the metal lids, sterilize the jars by hand. Lay out at them, ready to roll it up.
Apple brew at the oven
If you stand to cook a stove and cook apple jam at a sprat, take it for a long time, no need, then another original recipe will be added. Vіn report rozpovіst, how to make apple jam at the savage oven. Golovna, find out in advance the sprat of cunning. For example, it’s necessary to prepare yoga in a roasting dish with thick walls and it definitely won’t burn. And the masa didn’t flow in, remind me of the following only for 2/3 її obyagu.
- Apple - 1 kg;
- Zukor 0.5 kg.
Cooking:
- Fruits are cut in great parts, having seen the core in front. Yakshko shkirka to finish the string, it is not required to clean it.
- Zasipte the beast with a zukr, for the need for more yogo kіlkіst.
- Preheat the oven to 250°C. Put in the middle a container of apples for 25 quills.
- Move away, stir well and turn back, forward changing the heat to 220 ° C.
- After 10 quills, repeat the procedure. This time, try the syrup for relish and maybe add a little more zucru.
- Cook varennya in the oven for an hour, fallow in a bagan consistency. Golovnya, do not allow the caramelization of the zukra, otherwise the mass will be supernaturally thick and viscous. As soon as the syrup gives a medium density, and the surface is covered with a light pin, it can be removed from the oven and packed in jars.
Apple boiled for the winter - how to cook, how to roam?
Sob apple jam stood all winter and it was savory forever, it is necessary to cook it for a special recipe. In addition, next take the trochs more and lower, sound the tsukra, and prepare the fruits themselves with a special rank.
- Zukor - 1.5 kg;
- Apple - 1 kg;
- Lemon.
Cooking:
- From the apples, thinly cut the skin, see the inside of the box and call it middle parts. Pour with dill and blanch 10 quills, after which you can cool it down in cold water.
- Water, in which apple chastices were blanched, do not wag, but often vicorate to prepare syrup. For this, 500 g of zucru in 1.5 liters of freshness.
- Transfer the cooled apple to a large basin, pour over with hot syrup and let it brew for about 5-6 years.
- Next, pour the syrup through a drushlyak into an empty saucepan, add a portion (250 g) of zucru and cook 8-10 quills until it is full.
- Repeat the procedure, the docks will not enter the required amount of air. Soak apples in syrup between boilings for at least 8-10 years.
- After pre-cooking, cut the lemon into thin quarters, add them to the saucepan with apples and pour boiling syrup all at once.
- In the rest of the cooking, do not pour the syrup, but cook at once with 10–15 apples of apples until fully cooked.
- Apple chastices are absolutely clear in case of guilt, and a drop of hot syrup cannot be poured on a cold plate. If a hot person wants to place the product near the sterilized jar.
- Roll it up with metal caps, as it is necessary to boil the whilin five times. Let the good be chilled by the natural path and take away for savings from the Comoros, or else pidval.
How to cook apple jam with skewers?
So that the apple jam came out with a lot of parts, it is necessary to choose varieties with especially thin, scarlet juice pulp. Obov'yazkov's mind: the stench may have been taken from a tree not long ago.
- Apple - 2 kg;
- Zukor - 2 kg.
Cooking:
- Not overtaken and not lying apples are cut with small pieces of 7-12 mm.
- Call them and see them evenly in style and tsukra. Fold in balls with a large capacity, overflowing with piss and fill up to the wound.
- The next day, put it on a medium fire and boil it after the stumps appear, which means boiling the syrup no more than five quills. Near the process, gently sink the top ball of the apple.
- In the evening I will repeat the procedure again, for example, gently stir.
- On the next day, cook 5 khvilin, and in the evening 10-15 khvilin until ready.
- Place the jars in a hot glass, pasteurized jars in front and cork.
Recipe for thick apple jam
The density of the brew of the zebіlshoy to lie down in the vihіdnoї puffiness of the apples. If you take the firm fruits early, you will have to cook them for a long time, and as a result, the boil will not be as thick as you would like. Until then, the fruits are guilty of new agility, that they lay down for a day in the shade.
- Narizanih chastochok - 3 kg;
- Zukor - 3 kg;
- Cinnamon powder - 1-2 tbsp.
Cooking:
- Remove from the fruit the broken parts, the core and, if necessary, the skin. Chop it into full cubes, put it in a basin, cross it with zukr, mix it with cinnamon. Leave the juice to see for nothing.
- Put on medium gas, bring to a boil, do not forget to stir. Just boil the syrup, change the gas a little, and cook about 5-8 quills. Know the stove and fill it for at least a couple of years, maximum for mining.
- Repeat the procedure for a second time with the same frequency.
- The rest of the time, boil the brew for about 7-10 quills, pack it hot in jars and keep it in a corked viglyad after it is finally reached in the comoria or podval.
How to cook apple jam?
The apple variety Antonivka is best suited for making jam, or jam, so that the fluff pulp is more easily brewed. Ale tse does not mean that it is impossible to take a bite out of it. It is more necessary to follow the recipe, which will paint all the crumbs.
- Apple - 1 kg;
- Zukor - 1 kg;
- Trochs of salt and soda for front soaking.
Cooking:
- Cut the fruit of the same size into quarters and see the middle. Let's wait for the chastochki of the necessary comradeship.
- Dilute in a liter of water 1 tsp. salt and pour the salty homeland on the preparation of the apple. Instead of salt, you can vicorate citric acid in the same proportion.
- After 10-15 whilins, irritate the roses, wash the apple clumps and zanurіt at the soda roses (for 1 liter of water - 2 tsp of soda).
- Vitrimayte no more than 5 quills, anger and wash it again by running water. Qi procedures trohi to creak the pulp and not let it boil.
- Store the prepared apple near the pan, overcooking the zucr. Vitrimayte a sprat a year before the juice is ready.
- Put on fire and boil on strong gas. Know from the stove and let it brew for 5-6 years.
- Repeat the process 2 times, in the rest, boil the brew until the required consistency. Do not put cold into jars and close them tightly.
Apple jam - pokrokovy recipe with photo and video
In the cold season, pekti savory pies, for example, summer, it is necessary to grow thick and savory apple jam. I help you with the next recipe. It is better to choose an apple from its juicy, fluffy pulp. The fruits are coming, they have matured well, it is possible to wind up the trochs. Smut before cooking, taste everything from fruits that can taste the taste of the finished jam.
- Apple - 1 kg;
- Zukor - 0.7 kg;
- Pitna water - 150 ml.
Cooking:
- Behind the line, cut off the apples with the scruff of the apple at once, decorate with small pieces.
- Store near the pot, fill with water. Put on a medium fire and cook 15-20 quills until the stench turns into mashed potatoes.
- Lightly brush the masa through a sieve once, transfer the mashed potatoes to a saucepan and bring to a boil.
- Introduce tsukor and, with regular stirring, cook about 20 quills on a small fire.
- Dock until the jam is ready in the okholone, and pack the yogo in a glass container.
Apple jam - a recipe for cooking
You can cook apple jam, which is called an eye. Adzhe pіdsumkova sumіsh povnіstyu lie down in vіd vikoristanih apples and bazhany result. In order to taste the spicy jam, for the bazhanny you can add a little bit of lemon, orange, cinnamon or vanilla.
- Apple peeled - 1 kg;
- Zukor - 0.75 g;
- Boiled water -? Art.
Cooking:
- Wash the apple, clean it from the bottom of the box and the skin. Grate on a large third.
- From the assigned amount of zucru and water, make syrup and pour yogo into the grated fruit.
- Put on the fire and after boiling, cook the masi for about a year, changing the fire to the minimum.
- Under the hour of boiling, do not forget to make apple puree.
- As soon as the apple shavings boil well, and the jam, when it has the intended consistency, cool it with a natural order.
- Place at the jar and store with plastic lids at the refrigerator or with metal ones at the cellar.
Savory apple jam
Properly prepared apple jam allows you to save more of the brown power of the product. And for the upcoming recipe for brewing, we’ll come up with supra-sweet savory.
- Peeled fruits - 1 kg;
- Oranges without skins - 0.5 kg;
- Zukor - 0.5 kg.
Cooking:
- Choose strictly whole without rot and wormholes of the apple. From the skin fruit, cut the middle. Fill with equal cubes of medium size.
- Peel the oranges from the skins, remove the largest possible pleats. Divide the leather into chastochki and arrange them with staves, which is similar to the apple tree. The best robit tse bezperedno over єmnistyu, in which varitimes savory apple jam.
- Fold the pieces of oranges and apples at once, sip the zucr and mix. Give close to 2-3 years of seeing the juice.
- Put on full gas and after boiling the syrup, cook 10 quills.
- If I save the kill and leave it for a couple of years, so that all the fruits are saturated with licorice juices.
- Cook for about 40 quills on a low gas, until the masa has a golden color. So that the brew was cooked step by step, do not forget to put it on with a spatula.
- Ready to savory varennya at the chilled sight, put it near the jar. For long-term savings, they can be rolled up with metal caps.
The simplest apple jam - recipe
Varennya, prepared according to this recipe, is not just as easy to cook as possible, but it also takes almost all the crust of fresh fruits. It’s not for nothing to be known as “p’yatikhvilinka”.
- Zukor - 300 g;
- Apple - 1 kg.
Cooking:
- Clean the yakіsnі fruit from the heart, cut into thin straws or grate.
- Perecipte tsukrom, mix it up, as you see it, put it on the stove.
- Let it boil on medium gas, change it and cook no more than 10-15 quills.
- At this hour, sterilize the jars over a couple, and sprinkle the lids. As soon as the boil is boiled, put the hot masa into the prepared container and cork.
Apple jam with cinnamon
It seems that cinnamon miraculously eats apples. Vaughn gives it a spicy and spicy taste. That apple jam with cinnamon comes out more savory and original. And if you add a little bit of unimportant ingredients to the new one, then you will turn into a culinary masterpiece.
- Apple - 400 g;
- Cinnamon sticks - 2 pcs.;
- Water - 400 g;
- Crane - 125 g;
- Apple juice 200ml;
- Lemon juice - 15 ml;
- Zukor - 250 g;
- Orange peel - ½ tbsp.
- Sik fresh ginger - ½ tbsp.
Cooking:
- Pour water, lemon zest, ginger and apple into the pan (you can beat the cider). Put brown sticks. Boil the motherland on a strong fire.
- Throw a crane in it, and the berries will start to burst, add chopped apples, zucor and orange zest.
- From time to time, it’s important to cook the brew close to the second year on a weak fire.
- If the apple is well-broken, and the syrup thickens, remove the cinnamon sticks, and when ready, pour the jam into jars.
Varennya with whole apples
Varennya with crispy whole apples, which swim near the burshtin syrup, which guesses honey, looks savory and appetizing. But the most amazing thing is that preparing yoga is just that easy.
- Dzhe drіbnі apple іz ponytails - 1 kg;
- Zukor-pisok - 1.2 kg;
- Pitna water - 1.5 tbsp.
Cooking:
- Fruits, without breaking the tails, sort out, clean and dry them. Sob for the hour of cooking the stench did not burst, pricked the skin with a toothpick (a great saw) in dekilkoh places.
- With the indicated ingredients, make syrup by boiling yogo 2-3 quills on a strong fire.
- Pour licorice home apple, folded in a saucepan.
- After cooling, put on fire and bring to a boil. Change the heat and cook no more than 5 chills.
- Pour the syrup into an okrema container and boil the trochs on medium gas with a draw of 15 strands.
- Sterilize the jars, slightly remind them of boiled apples, pour the beast with hot syrup.
- Roll up the top with lids. Turn the bottom of the fire and cool it thoroughly, wrapping it in a warm carpet. You can save money in the basement, comoria, or just in the room.
Varennya with apples and pears
In order to take the original brew, it is necessary to pick fruits that are similar to the structure of the pulp. Remember: if you take soft pears and hard apples in one pack, then the first ones will boil, and the others will be left with hard ones. If you want, in this variant you can make an unusually pear-apple jam.
- Pears - 0.5 kg;
- Apple - 0.5 kg;
- Zukor - 1 kg;
- Natural honey - 2 tbsp.
- Zhmenka cinnamon powder;
- Pitna water - 1 tbsp.
Cooking:
- From the fruit, remove the core, match the same for the shape and size of the shmatochka. Pour with dill, and after 5 quills, zanurіt at the end of cold water.
- Through a sprat of whilin, anger її, and dry the little pieces of fruit on a towel.
- Mix zukor with water, add honey, cinnamon and make syrup at the great saucepan. Lay fruit with her and cook about 40 quills until the stench comes out.
- Put the jam at the jar and sterilize it with a stretch of 10-15 strands in boiling water. Roll up and tidy up for cooling in a cold place.
Apple jam with peas
Zvichayne apple brew becomes original in a right way, so as to add up to a new troch of bitters. You can take walnuts, mushrooms, hazelnuts or cashews for bazhannyam.