Step-by-step recipe for making apple jam without sugar for the winter

In the summer, when the garden has a lot of early and mid-early varieties of apples with a short shelf life, a recipe for apple jam prepared for the winter without sugar will come in handy. Fruits can be boiled to the desired consistency, used as a filling for buns, cheesecakes and pies, or simply spread on bread. This recipe can be found in French cuisine, where thick jam is called “apple butter.” Let's consider the features and rules of its preparation.


Features of preparing apple jam without sugar for the winter

The essence of the recipe is to boil the apple pulp over low heat without adding sugar. The finished dish is low in calories and contains a lot of pectin, which helps remove harmful substances from the body.

You can grind fruits in different ways:

  • grind the boiled apple slices with the skin through a metal sieve, the skin goes to waste;
  • Mash the boiled pieces, previously peeled, to the consistency of puree with a potato masher in a saucepan;
  • grind the peeled pieces in a blender, and then boil the resulting mass without sugar and water.

Choose the most suitable option for yourself. Peeling apple slices takes a lot of time, but there is no need to fuss with a sieve, the jam will be ready in the same pan.

Note! When chopping apples in a blender, a lot of juice is released; you don’t need to add water during cooking!

apple jam

Recipe Ingredients Required

For jam, use soft, sweet apples, possibly with defects. From 1 kilogram of fruit, approximately 500-600 grams of finished dish are obtained. In order for the fruits to soften and give juice, water is added at the first stages of cooking.

If desired, ground cinnamon is added to the puree of very aromatic and sweet apples.

If there are a lot of sweet pears in the garden, feel free to add them to the dish, also after cutting them into slices. Fortified apple jam is prepared in half with pumpkin. All these ingredients can be stored for a long time without adding sugar.

large fruits

How to select and prepare products

All available apples are suitable for processing into jam, but it is better to take sweet varieties with loose pulp. The fruits are washed in a basin, cored, and cut into medium-sized slices.All flaws in the form of wormholes, dark spots, rot are cut out. Based on the chosen grinding method, they are peeled or not peeled.

Rules for preparing containers

Jars of 500 or 700 milliliters, with screw caps or a locking mechanism, are suitable for apple jam. The jars and lids are thoroughly washed with hot water and baking soda, rinsed in running water and sterilized for 5-7 minutes in a pan of boiling water.

small packaging

Cooking process

Prepare apples using one of the selected methods.

Products:

  • apples – 1 kilogram;
  • water – 200 milliliters.

Pour water over the prepared slices and place on low heat. Cook until softened. Grind through a sieve or, if the apples are without peel, mash with a potato masher. Cook the puree in an enamel pan for another 20-30 minutes until the desired thickness. Place in jars, cover with lids, sterilize for 10 minutes, roll up, cover with a blanket, let cool.

cooking in a saucepan

Important! When boiling jam, the thick boiling mass may splash and cause burns, be careful!

Storage of workpieces

The best place to store canned food is a dark basement with a constant temperature of 3-4 degrees. Sterilized jam can be stored in the pantry of a city apartment for up to 1 year, without access to sunlight.

mygarden-en.decorexpro.com
Add a comment

;-) :| :x :twisted: :smile: :shock: :sad: :roll: :razz: :oops: :o :mrgreen: :lol: :idea: :green: :evil: :cry: :cool: :arrow: :???: :?: :!:

Fertilizers

Flowers

Rosemary