Replace regular jam with apple confiture! Autumn chores - cooking apple confiture for the winter

Replace regular jam with apple confiture! Autumn chores - cooking apple confiture for the winter

What kind of apple-based sweets haven't made up for the century-long history of cooking! Jams, mousses, jam, jam, and more - confiture, a cross between jam and marmalade. It is good for everyone, and in pies, like a filling, and instead of jam on a chunk of a loaf. And still confitures, unlike the other apple “jams”, are often cooked with aromatic spices - and the taste is unusual, and yet apple sweetness!

Apple confiture - general cooking principles

• Confiture can be made from any sort of apples, no matter what they are: sweet, sour or sour-sweet. The sweetness of fruits is taken into account only to determine the amount of added sugar, since acidic varieties require an increase in its rate of almost doubled.

• Apple jam - this is the same jam, but with a thicker consistency. In order to achieve this result, the apple mass is boiled with sugar until reduced in volume by almost half, or special gelling additives are added to it after a short cooking. They can be: pectin, gelatin, starch or other special thickeners for jam.

• Fruits are washed and cleaned of peels and seeds prior to use. Often, the peel is used in the preparation of the broth, which is then boiled syrup. Peeled pulp is cut into pieces, sliced ​​or crushed in mashed potatoes with a grater, in a meat grinder or interrupted by a blender.

• Confiture, like any other jam, is prepared in thick-walled dishes or large stainless steel basins. You can cook such a treat in a slow cooker.

• If you want to stock up on apple confiture for the winter, the dessert is poured hot into glass sterile containers, and sealed tightly with metal lids.

Ginger apple confiture with citrus


• one and a half kilograms of apples;

• three large mandarins;

• 650 gr. Sahara;

• two lemons;

• 120 gr. any honey;

• one small lime;

• 80 gr. fresh ginger;

• five tablespoons of brandy;

• gelatin mixture for confiture - 2 sachets;

• a mixture of spices (star anise, cloves, cardamom, cinnamon and saffron) - 1/2 tsp. Cooking Method:

1. Cut the peeled apples into small cubes.

2. Free the tangerines from the peel, remove from the citrus all the white streaks and disassemble them into slices, remove the seeds.

3. Combine the crushed apples with tangerine slices, add sugar and set aside, cover the container with a lid overnight.

4. Scald with lime and boil it in small pieces. Cut ginger into thin slices. Peel the lemons, disassemble into slices and remove from their shell, cut into small pieces.

5. In a large bowl, pour the lime slices with the juice from the apples, put the honey and put on a small fire. Add ginger into thin slices. As soon as the mixture starts to boil, immediately dip the lemon pulp and apples mixed with tangerines into it.

6. Pour in alcohol, stir and leave to cook over low heat.

7. After forty minutes of a slight boil, season with spices, and after another 10 pour in the marmalade mixture. Stir thoroughly, stir for another 10 minutes, and only then pour the hot mass into sterilized jars and roll up.

Apple confiture for the winter, with pectin


• three kilo apples of sweet varieties;

• seven glasses of beet sugar;

• ground in cinnamon powder - 1/2 tsp;

• one glass of drinking filtered water;

• a tablespoon of pectin.

Cooking Method:

1. Sort the apples, choosing not damaged by rot and without wormholes, wash the selected fruit. To fruit as much as possible gave their juice, peel them off. Cut into slices and remove all solid partitions along with the seeds.

2. In a large saucepan pour in three centimeters of water, put apple slices into it and boil them. Boil over low heat under the lid until they are fully softened.

3. Grind the soft mass through a rare metal sieve and measure six glasses of the resulting fruit puree into a clean thick-walled container.

4. Mix the pectin and a quarter cup of granulated sugar and add the mixture in mashed potatoes. Set the tank to maximum heat and wait for boiling. Then reduce heat to the minimum level and continue cooking, stirring vigorously for another 10 minutes. 5. Add the rest to the sugar, stir and boil again quickly. Without lowering the heat, boil the jam for at least a minute and prepack in prepared cans when ready.

6. Check the readiness by prying a small amount of it on a teaspoon. If the confiture is not shaken off, then ready.

7. Roll up the packaged delicacy with cans and cool for 24 hours under a warm blanket.

Confiture of apples with starch - “Heavenly delight”


• one kilo of small “heavenly” apples;

• two glasses of water;

• one and a half large spoons of starch;

• 1.8 kg of beet white sugar.

Cooking Method:

1. Carefully selected, not overripe fruits, rinse and rinse with warm water. Pierce the peel in different places with a thin, preferably wooden, stick and dip it in boiling water. After three minutes, remove and transfer to the cold.

2. Pour 750 ml of cold filtered water into the sugar and boil a thick, clear syrup with low heat and cool. You can cook the syrup on the broth left after blanching.

3. Pour the apples with cooled sugar syrup and leave it for 12 hours, then put on a small fire, boil and set aside until completely cooled. This procedure is repeated three more times, each time adding the remaining, divided into three parts sugar.

4. For the fourth time, boil the jam until ready, until the syrup is amber in color and begins to thicken. Five minutes before readiness, enter into it, diluted in 150 ml of cold water, starch and mix well.

Apple confiture for the winter with pieces of fruit


• ripe apples - 1.2-1.4 kg;

• 500 gr. sugar, preferably unrefined;

• pectin - 1 tbsp. l

Cooking Method:

1. Wash the apples well with water and finely peel them off. Do not throw away the cleaning, fold them on the gauze and tie in the form of a bag.

2. Cut the peeled fruit into medium-sized slices, cut a core out of them, and fold them into a large saucepan in which to lower the gauze bag with the peel. On a pound of cooked sugar should be about 1.2 kg of processed fruit. 3. Pectin mix well with sugar and pour into a saucepan, put on medium heat and, after dissolving sugar, boil, stirring occasionally, for about twenty minutes.

4. When the main part of the pulp is melted in a mash, take out the bag, and boil the jam for another five minutes.

5. Quickly lay out the finished jam in the cans and seal the lids tightly.

Classic confiture of apples for the winter without thickeners


• two kilograms of ripe sweet apples;

• one kilogram of sugar;

• half a cup of filtered water.

Cooking Method:

1. Rinse and rinse the selected fruit thoroughly with water. When cleaning, put sliced ​​fruit in one pan and peeling (peel) in another.

2. Pour granulated sugar into the container with apples and shake it several times so that it is evenly distributed.

3. Pour water in the cleaning, mix well and place on medium heat. Boil for 10 minutes, set aside and cool.

4. Strain the resulting broth through cheesecloth, pour it to apple pulp and set to cook on medium heat, periodically gently mixing the contents of the pan.

5. After forty minutes, reduce the flame and boil the jam twice in one go. It may take about an hour.

6. Ready confiture does not spread on a plate and does not flow down from it, if you tilt a vessel.

7. Spread hot delicacy over the prepared small jars, and roll up with boiled lids.

8. A little more than one and a half liters of jam comes out of the specified amount of fruit.

Apple confiture with lemon juice and zest - “Citronka”


• per kilogram of sweet and sour apples;

• 300 ml of water;

• two large lemons;

• a teaspoon of cinnamon powder;

• 900 gr. Sahara.

Cooking Method:

1. Rinse all the fruit in warm water and cut off the peel. Then rinse again to remove any debris that has accidentally entered.

2. Cut into large pieces and twist in a meat grinder through a rare lattice or grate on a medium grater.

3. Add sugar mixed with cinnamon. Pour in water and mix well.

4. Dip lemons for two minutes in boiling water. Then wipe dry and scrape them with a fine grater, straight to the apples, zest. Cut the citrus in half, squeeze the juice and, after filtering through a sieve, pour it into the apple mass, mix. 5. Put on a small heat and boil, until complete softening and thickening.

6. The boiled confiture can be interrupted until the blender is uniform.

Apple confiture with gelatin in a slow cooker


• two kilograms of sweet apples;

• small lemon;

• 600 gr. Sahara;

• a teaspoon of ground ginger;

• a tablespoon of cinnamon powder;

• teaspoon of “quick” gelatin.

Cooking Method:

1. Cut the prepared apples into small cubes and pour them into the cooking bowl.

2. Pour in freshly squeezed lemon juice, add sugar and cinnamon with ginger, mix again.

3. On the “Baking” settings, bring the contents of the bowl to a boil and immediately switch to “Quenching” mode, lasting 1 hour.

4. In cold boiled water, soak the gelatin and completely dissolve (dissolve) it by placing a bowl of swollen gelatin in a water bath.

5. Add the melted gelatin to the confiture after the program is completed and mix well.

Apple confiture - cooking tricks and helpful tips

• The method of grinding apples depends on the desired consistency of confiture. If with pieces of fruit - cut into slices or small cubes.

• Perfectly smooth apple confiture can only be obtained from meat twisted in a meat grinder or grated on a grater. Very often, sliced ​​apples boil until softened, and only then fray on the sieve.

• Apple jam is not only a treat served with tea. Such a jam is ideal in the filling and not only when cooking pies, buns, pancakes and desserts.

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