Unripe, sour fruits are not always unfit for consumption. A variety of desserts are prepared from them and used as a dressing for meat dishes and sauces. One type of sweet made from unripe fruits is jam made from sour apples. The product has a pleasant sourness and apple aroma. It will be an excellent filling for pies or an addition to tea.
Features of making jam from sour apples for the winter
In order for the jam to be fragrant, beautiful and stored for a long time, it is important to know the cooking features:
- use enamel containers or stainless steel utensils;
- to preserve the amber color, cook the delicacy in 3-4 batches for 20 minutes;
- use fruits of the same ripeness;
- do not overcook the dessert until the syrup darkens;
- follow the recipe.
It is allowed to change the taste of the jam depending on preferences, add aromatic additives and fruits. However, it should be remembered that sour fruits require more sugar; arbitrarily reducing it can lead to sourness of the product.
Ingredients needed for the recipe
Classic jam is made from green apples and sugar. If the syrup turns out thick, add a little water.
Spices help improve the taste - cinnamon, mint, vanilla. Lemon or orange will help add a hint of citrus to the treat. Honey will make the jam healthy.
How to select and prepare ingredients?
The jam will turn out healthy and tasty if homemade apples from your own garden are chosen for preparation. Store-bought fruits do not have a distinct aroma or taste.
The variety is chosen depending on personal preferences. To ensure that the syrup is transparent and the fruit does not fall apart in the puree, green and sour apples are used.
To make jam from sour apples, they take not only dense fruit from the branch, but also unripe carrion. The main thing is that the fruits do not show signs of rotting or damage by insects.
Preparation of containers
Any preservation must be stored in sterilized containers. Transparent glass jars of different sizes are used to make jam. Before filling the container with the product, wash it thoroughly with baking soda and rinse with water several times.
Sterilization options:
- using a kettle;
- in the oven;
- in the microwave;
- in a double boiler or slow cooker.
You can sterilize jars with their contents. To do this, place the filled containers in a large pan of water and boil for 15 minutes.
You need to seal the jars with clean lids treated with boiling water. Do this immediately before seaming.
Cooking process
Ingredients:
- apples – 1 kg;
- sugar – 1 kg;
- water – 200 ml.
Peel apples only if they are hard.
The presence or absence of a fruit shell does not affect the taste of the jam.
Sequencing:
- The fruits are washed, cored, and cut into slices.
- Chopped fruits are placed in a container and sprinkled with sugar.
- Infuse the sweet mass for 8-10 hours.
- If the fruits have released a lot of juice, they are sent to boil; if there is little liquid, a glass of water is added.
- Bring the jam to a boil and simmer over low heat for 20 minutes.
- Remove from the stove and allow to cool.
In order for the jam to be transparent in slices, the mass must be cooked in three batches for 20 minutes each. In the intervals between boiling, let it “rest” and brew until it cools completely.
Further storage of treats
You need to roll the jam into sterilized jars and keep it in a cool, dark place. The delicacy made from sour apples can be stored for 9-12 months. Due to the acid contained in the fruit, the dessert is practically not subject to sugaring.
Keep an open container of jam in the refrigerator. The product should be used within 1-2 weeks.
