Happy owners of at least one apple tree are forced to process a large number of apples at home, preparing juice, preserves, confiture, jam, jam, marmalade for the winter. Apple jam is good for its ease of preparation and versatility of use.
Jam is made from apples, sugar and water, and it can be cooked from fruits of any kind, of any degree of ripeness, using even overripe and fallen from the tree.
Apples are thoroughly washed with running water, for special cases using a brush, then the center with the seeds is taken out, and the skin is peeled. The cleanings should not be thrown away, because, in addition to useful substances, they contain a large amount of pectin, which gives the dessert a thick consistency.
It is easy to guess how to make a decoction from the cleanings: they are poured with water, boiled for 12-15 minutes, filtered, then the decoction made in this way is used to cook the main dish.
Peeled apples are crushed, they can be simply chopped, minced or grated. A blender is usually used when the fruit has already softened, before boiling until tender.
If other fruits are used to make jam, then the seeds are removed from them, and citrus fruits are still peeled from a white film to avoid unnecessary bitterness.
This video will show you how to make delicious and healthy apple jam without preservatives.
Probably everyone knows how to make a classic apple jam, every housewife has a recipe that she inherited from her grandmother. But many people like to experiment, and apples are a very rewarding material, they go well with other fruits, different spices. In addition, new technology appears in our kitchens, which, on the one hand, makes work easier, and on the other, changes the taste of familiar desserts. All this inspires, I want to prepare jams for the winter, brewed according to new recipes.
The simplest, traditional jam is made from apples of all sorts. For him they take:
The crushed fruits are placed in a cooking bowl, sugar is poured on top, the broth prepared from the peelings is poured. Dissolve the sugar over medium heat, bring the mass to a boil. Then the heat is reduced, for about 30 minutes, boiled over low heat until the syrup becomes thick and the apple pieces are transparent.
The cooking time depends on the type of apples and their degree of ripeness. So, the White filling falls apart after 20 minutes, and Antonovka will have to cook for at least 40 minutes. To prevent the sweet apple dessert from being sugary, it is recommended to add 2-3 greenish fruits or the juice of half a lemon.
Banks must be prepared in advance by sterilizing them in any way - over steam, in the oven or microwave. Hot jam is laid out in jars, the lids are rolled up.
The sourness, pleasant aroma and brighter color will give the plum dessert. For 1 kg of prepared apples take 1 kg of plums, 1 kg of sugar, 1.5-2 cups of water.
Cut pitted fruits are placed in a bowl, covered with sugar, added water (or a decoction of apple skins), put on fire. After boiling, remove the foam, mix, boil until tender. The softened fruits can be chopped with a blender, and then boiled for another 5 minutes if you want to get a completely homogeneous mass.
To check the jam for readiness, you need to put a spoonful of dessert on a saucer, and then draw the edge of the spoon in the middle - if there is a furrow left, it's time to turn off the heat and put it in containers.
Add vanilla and / or cinnamon to diversify the apple treat. Cinnamon combines very organically with apples, and vanilla is associated with a delicious sweet dessert even before tasting.
A pinch of vanilla is thrown 5-10 minutes before the end of cooking, then you can put ground cinnamon, or you can drop a whole stick from the very beginning, boil it along with the whole mass, and remove it before packing.
These spices usually cause a sensation of sweetness, so they put in a little less sugar than without them. A very pleasant aroma will give the zest of lemon or orange, it is added from the beginning of cooking.
Modern bread makers have the "Jam" mode, this should definitely be used. It is enough to put 0.5 kg of chopped fruits, 1 glass of sugar, 2 tablespoons of lemon juice into the mold, place the mold in the unit, turn on the mode for 1.5 hours. After that, you can take out the form with the finished dessert, transfer it to a jar.
The multicooker bowl should be filled no more than ⅓, for example, in a 5-liter Redmond bowl, you can put 700 g of apples, 400 g of sugar, 1 glass of water. The multicooker is set to the "Quenching" mode for 1 hour, after that for another 15 minutes on the "Baking" mode, the steam outlet valve is opened or removed completely, if possible. During this time, it is necessary to open it several times, check it, mix it, remove the foam. Still hot ready-made jam is transferred to a prepared jar, tightly closed.
Not all people can eat a lot of sugar, but delicious and very healthy apple jam, especially in winter, will benefit everyone without exception. Therefore, it can be cooked without sugar at all. To do this, 1 kg of apples are poured with 200 ml of water, boiled until soft, rubbed through a sieve, then boiled until thickened over low heat.
The hot mass is laid out in jars, covered with lids, placed in a large saucepan with hot water reaching the jars "up to the shoulders", sterilized in boiling water for at least 20 minutes, after which the lids are rolled up, put away for storage. It is recommended to put a towel on the bottom of the pan under the jars, but most importantly, make sure that the water is not colder than the jars of jam themselves.
Of course, these examples do not exhaust the list of possible options. A very tasty jam is obtained with fruits that ripen at the same time as apples, it is boiled with apricots, peaches, pears.
Lingonberry jam gives an interesting bitterness, orange gives tenderness, and mint, star anise, cherry leaves enrich the aroma.
The orange is disassembled into slices, peeled from the white film, cut into pieces commensurate with the apple cider, laid to cook from the very beginning. And the cherry leaves are thrown 15 minutes before the end of cooking, and then taken out.
Of all types of apple jam, apple-lingonberry jam is, for my taste, the best. Apples are sweet, and lingonberries add their own unique taste of tart sourness. It turns out very tasty jam, goes for morning sweet sandwiches, and is good in baking. And open sweet pies how delicious and beautiful it turns out with it!
I offer you my recipe, try it, I think it will not disappoint you ...
A very tasty option is lemon jam with the addition of ginger root. Serve with homemade pancakes or pancakes - the lemon and ginger flavor goes well with fresh hot baked goods.
You will need:
- 400 g lemons
- 400 g sugar
- a small piece (about 5 cm) of ginger root.
Wash the lemons thoroughly. Squeeze the juice from one fruit, blanch the rest in boiling water for 5 minutes, and then mince it along with the ginger root. Put lemon puree in a saucepan, add juice and sugar, mix everything. Simmer the mixture for about half an hour over low heat. If the jam has started to thicken, it's ready. Divide the product into sterilized jars, close the lids and refrigerate.
Without smoked meats, mushrooms, mayonnaise, ketchup, salted and fried, you can also prepare delicious dietary meals that do not worsen your well-being. Simple recipes for gastritis for breakfast, lunch and dinner will make the healing menu more interesting. They can be taken as a basis, diversified to your liking.
Poached egg - a classic French appetizer served on toast with green salad, spinach, asparagus or artichokes
With gastritis of any form, soft-boiled eggs, omelet are allowed. Fried and hard boiled eggs are prohibited. Poached eggs will become a pleasant variety for breakfast, the dish is prepared quickly and easily.
Ingredients for cooking:
You can serve a poached egg with any permitted herbs, vegetables, fresh or stewed.
Fish casserole with delicate mashed potatoes will appeal to patients who do not eat meat
This is a delicate, light and at the same time satisfying dish. The casserole will serve as an excellent dinner or main course for lunch.
Ingredients for cooking:
According to this recipe, a casserole is prepared with liver, minced meat, vegetables.
In the summer season, with stable remission, a bright, beautiful, nutritious dish will pleasantly diversify the diet.
Stuffed zucchini is prepared in the same way if the patient does not tolerate tomatoes well. For vegetarians, instead of minced meat, more carrots and celery root are added to the filling.
Ingredients for cooking:
Eat as a stand-alone dish or as a second for lunch after soup.
The dish is simple, but useful for stomach ailments. Pumpkin tastes sweet on its own, so the porridge can be served without sugar.
Ingredients for cooking:
Pumpkin porridge will taste better with raisins or dried apricots, but first it is recommended to consult with your doctor if such an additive will harm you in a particular case.
Jam is a fruit boiled with sugar. The amount of sugar added to the jam depends on the type of fruit. If these are sweet fruits, then the weight of sugar should be less than the weight of the fruits taken, and if it is sour, then vice versa. The success of making delicious jam largely depends on this. For example, to make orange jam, you need one amount of sugar, and for apple jam, another.
One of the most beloved and aromatic jams is cherry jam... To prepare it, take the following products:
- fresh cherries - 300 g
- sugar - 800 g
- red currant - 0.5 kg
- water - 10% of the total weight of the berries)
Utensils for making cherry jam:
- enameled basin
- meat grinder
- seaming machine
- 0.5 liter cans
- metal covers
- machine for seaming cans
1. Sort out the cherries, wash, remove the seeds from the berries.
2. Sort out the red currant berries, remove the stalks and twigs, rinse.
3. Pass the currant berries through a meat grinder.
4. Prepare the cans for seaming.
Cherry jam cooking recipe.
1. Pour 30 g of water into an enamel bowl, bring it to a boil, add cooked cherries and 500 g of sugar, cook for about 12 minutes.
2. Then pour 50 g of water into another bowl, bring it to a boil, add currants and 300 g of sugar. Cook the berries until the jam becomes thick.
3. Mix the cooked cherries and currants, cook until tender. Check the readiness of the jam with a slotted spoon.
4. Remove the finished jam from heat, cool for 10 minutes and pour into slightly warmed jars, roll up. Let the jam cool completely. Keep cherry jam best in a cool place.
Looking for recipes and information on Danish cuisine for the game “The whole world is in your plate”, I read in many sources that in Denmark they cook some kind of special apple pie with whipped cream and berry jelly. I wanted to find it and try to bake it, the description was very tempting.
Not finding anything similar either on Russian or on Italian culinary forums, I decided to look in Danish.
Apple pie in Danish sounds like æblekage, this is the word I used to search. And I found many different apple pies, but none of them were "whipped cream and berry jelly."
Having lost hope of finding him, I switched to searching for a dessert with a mysterious name. Tilslørte bondepiker - veiled peasant woman, which was also listed as Danish.
And here. I found that this dessert, which consists of layers of toasted crunchy crumbs, apple mousse, whipped cream and berry jam, turns out to be called quite differently in Denmark.
"A peasant woman under a veil" Norwegians call him, but in Denmark his name. Æblekage! So here he is, mysterious "Apple pie", just with whipped cream and berry jam, however, in fact, not a cake, but a dessert. very tasty.