It is difficult to find in our country a garden in which apples do not grow. They are unpretentious and almost always bring a rich harvest. Their fruits are harvested for the winter in various ways. Apple jam of different types is popular. Prepared according to traditional technology, it turns out to be thick and sweet, but of little use to the body. More and more housewives prefer apple jam “Five minutes”. The technology of preparation of this delicacy does not provide long cooking. This allows not only to preserve a maximum of vitamins and trace elements contained in fruits, but also to spend less time and effort on cooking.
Cooking Features
Preparing “Five minutes” jam from apples is even easier than the traditional one. A novice owner to get the expected result is enough to know a few things.
- The most delicious apple jam is obtained from apples of sweet and sour varieties. If you use sweet or sour fruits, the amount of sugar indicated in the recipe should be reduced or increased accordingly.
- Before cooking, apples need to be sorted, getting rid of badly damaged ones. If the damage is minor (for example, the apple has a slightly “flank” broken), the fruit can be cut. Not ripe fruits with light stones are not recommended for cooking desserts, since the jam from them is almost tasteless.
- To make the jam tasty and well-laid, the washed apples are dried before using.
- To clean the apples before cooking, each housewife decides on her own. Peeled apples are better boiled soft, the jam made from them has a delicate texture. From the unpeeled fruits, the jam is more thick and fragrant, but the skin makes the texture of the delicacy more coarse.
- “Five minutes” jam cannot be made from whole apples or fruits cut into large pieces. Fruits are cut into thin slices (no thicker than 5 mm) or crushed on a coarse grater.
- To prevent the apples from burning while cooking the jam, they are pre-filled with sugar and left for a few hours to let the juice run. The larger the pieces, the longer this period will be.
- “Five minutes” of apples will last for a long time only if it is laid out not only in clean but also in sterilized banks. Jam is rolled up with metal lids to ensure tightness. They must also be sterilized before use. This is usually done by boiling.
- Apple jam is often supplemented with spices (vanilla, cinnamon, orange peel), other berries and fruits.
“Five minutes” apple jam, cooked without breaking the technology, can be stored at room temperature for a year. Many housewives risk keeping it for two years, but this idea, given the short period of heat treatment of apples, is not always successful. For so long, the dessert will last without spoiling, only in a cool room.
Apple jam with slices “Five minutes”
Composition (1 l):
- apples (peeled) - 1 kg;
- sugar - 0, 3 kg;
- citric acid - 1 g.
Method of preparation:
- Pick, wash, and dry the apples.
- Peel the fruit, cut the cores out.
- Cut apple pulp into slices 3-5 mm thick.
- Fold the apple slices into an enamel bowl or similar container. Only aluminum dishes will not work, since this material forms harmful substances in contact with acids.
- Fill the apple slices with sugar.
- Store an apple container for 8 hours (or overnight) in a cool place.
- After the specified time has elapsed, set the basin with the apple mass on a slow fire, adding citric acid. Bring to a boil.
- Add on the intensity of the flame and boil the apples for 5 minutes, removing the foam that forms on the surface. Apples can be gently mixed with a wooden spatula.
- Wash with soda and sterilize the jars.
- Fill them with apple jam, cork tightly.
- Turn the jars over and cover with a blanket. Cooling in the conditions of a steam bath, the jam undergoes additional sterilization.
After cooling, jars of jam can be put in the pantry or any other place where your supplies are usually stored for the winter. Jam does not require special storage conditions.
Dense apple jam “Five minutes”
The composition (1, 5 l):
- apples (without a core) - 1 kg;
- sugar - 1 kg.
Method of preparation:
- Wash apples, cut seed boxes from them. The pulp, not peeling, cut into pieces, fold into the pelvis.
- Fill with sugar and leave for 6 hours.
- Put on a slow fire, cook for 5 minutes. Stir is not desirable.
- Let it brew for 2-3 hours. Cook again for 5 minutes. Before this boiling step, 1-2 g of citric acid can be added to the jam (to prevent sugaring) or 1 g of vanillin (for flavor).
- Spread the dessert over prepared cans, roll them up.
When the jam has cooled to room temperature, put it in the place where you plan to keep it permanently. This variant of apple dessert is well worth it at room temperature.
“Five minutes” apple jam with cinnamon
Composition (for 1, 25 l):
- apples (peeled) - 1 kg;
- sugar - 0.5 kg;
- cinnamon (powder) - 5 g.
Method of preparation:
- Crush apples on a coarse grater, mix with sugar, leave for 1, 5-2 hours.
- Over medium heat, bring to a boil. Cook 5 minutes, removing the foam.
- Add cinnamon, stir.
- Reduce heat, continue cooking for another 2-3 minutes.
- Spread the dessert over sterilized jars, roll them up.
- Turn over, cover with something warm, leave to cool in a steam bath.
After cooling, the jam can be stored at room temperature. It resembles jam, but has a more liquid consistency. Cinnamon perfectly emphasizes the aroma of apples, making jam particularly appetizing.
Apple jam “Pyatiminutka” is prepared easily and quickly, it turns out tasty and fragrant, contains many elements useful for the body. You can store dessert for a long time at room temperature.
