In summer, juicy apples rich in vitamins and pectins ripen in the orchards. The first fruits are very tender and juicy, so they cannot be stored for long. In the summer, many people watch their figure and try to keep themselves in shape. At this time, jam from fragrant summer apples will become especially relevant due to its low calorie content. Natural sweetness gives the dessert a unique taste, which is why jam is often eaten long before the start of winter.
Features of making jam from summer apples for the winter
According to the degree of ripeness, apples are divided into two types: removable and consumer. At the stage of removable maturity, the fruits stop growing, and at the consumer stage they acquire varietal color, taste and aroma. But this applies to late varieties; in summer varieties, the stages of maturity occur simultaneously. Therefore, cooking is required to preserve them.
The jam cooking time is determined based on the desired result. If you need to get dense fruits and syrup, then a few minutes will be enough, but for a soft dessert you will need to prepare in several stages. You should not prepare jam in large quantities. To get a beautiful, appetizing and tasty product, it is better to cook it in a small basin.
Popular summer varieties
When the first summer varieties ripen, their preparation for the winter begins. These varieties include:
- White filling;
- Melba;
- Borovinka;
- Glory to the winner;
- Yandykovsky;
- Padding;
- Moscow Grushovka.
Rules for choosing fruits
Fruits for harvesting should be selected depending on the recipe:
- For jam from slices, you will need freshly picked fruits with dense and juicy pulp; even slightly unripe ones will do;
- For jam from whole apples, small fruits are suitable. To maintain their original shape, they must be pierced with a toothpick or fork before cooking to prevent the skin from bursting.
How to prepare containers
Containers for ready-made jam are usually jars with a volume of up to 500-600 ml. They need to be prepared in three stages:
- The washing up. To do this, use a new dish sponge and a mixture of mustard powder and soda or laundry soap.
- Sterilization using various methods, such as boiling.The jars, along with the lids, are placed in a container of hot water and boiled for up to 10 minutes.
- Drying. Place the jars on a clean kitchen towel until completely dry.
Cooking recipes
Recipes for making jam from summer apples are simple and require a minimal set of ingredients.
Whole apple jam
This delicacy can be prepared from small fruits, for example, paradise or china.
Method number 1. Ingredients:
- small fruits - 1 cup;
- granulated sugar – 1 cup;
- water – 2-2.5 tbsp. l.
Preparation:
- Place the washed, twig-free fruits in an enamel bowl, add sugar, and add water.
- Leave on the table until the next day.
- Place on low heat and cook for 1.5-2 hours.
The readiness of the jam is determined by the drop. If the syrup does not spread and retains its shape, the dessert is ready.
Method number 2. Ingredients:
- the smallest apples with stems – 1 kg;
- granulated sugar – 1.2 kg;
- water – 1.5 cups.
Preparation:
- Prick the washed, dried apples in 2-3 places to prevent the skin from bursting during cooking.
- Boil syrup from water and sugar, boil over high heat for 2-3 minutes.
- Place the apples in an enamel container and pour syrup over them.
- After the syrup has cooled, bring the jam to a boil and simmer over low heat for 5 minutes.
- Pour the syrup into another pan and cook over medium heat for 15 minutes.
- Fill the prepared jars with apples and add syrup.
Cool jars of jam upside down under a thick blanket.
Clear jam in slices
The recipe for sliced amber jam is quite simple, but preparation takes a lot of time.
Ingredients:
- apple slices – 1 kg;
- granulated sugar - 1 kg.
Preparation:
- Peel the apples, remove the core, cut into slices.
- Place fruits and sugar in layers in a saucepan.There will be sugar on top of all layers.
- Leave the preparation until the juice is released for 12-20 hours. Readiness is determined by the top layer of sugar - it will dissolve and the apples will be covered with syrup.
- The mixture must be stirred, then brought to a boil over medium heat.
- Boil for 5 minutes, turn off, cool.
- Then boil again, cook for 10 minutes, cool.
- After the third boil, cook for 5-30 minutes. The longer the dessert cooks, the richer its color will become.
- Pour the prepared jam into jars. You should cool without covering with a blanket so that the slices do not become sour.
The important thing here is to prepare it in several stages. Thanks to this, the fruits are cooked evenly, maintaining their shape, and the syrup comes out amber and homogeneous.
How to store it correctly
Store jars of apple jam in a cool, dry place.
If this condition is met, the jam can be stored for up to several years.
