Apples are one of the most affordable fruits in our country. They are tasty, fragrant, healthy. These fruits are good not only fresh. They make exquisite preserves, jams, confitures. Despite the fact that apples are well stored and you can buy them throughout the year, zealous hostesses tend to prepare as many desserts as possible for the winter. Apple confiture is an exquisite delicacy that is easy to make at home. Subject to sanitary requirements, this dessert will be well kept at room temperature for at least a year.
Cooking Features
Making apple confiture is much easier than from many other fruits. If you know the details of this process, it is impossible to fail, even if you have not had to make sweet preparations for the winter before.
- For the preparation of confiture, use apples of autumn varieties. If they are acidic, the amount of sugar indicated in the recipe can be increased.
- There is a lot of pectin in apples, so you can make jam from them without adding gelling ingredients. Gelatin, gelfix, pectin and similar ingredients should be added only if you blend fruit or strive to minimize the time to prepare a thick delicacy.
- Most pectin is found in apple peel. If for the preparation of apple marmalade to use not water, but a decoction of apple peel, the dessert will reach the desired consistency earlier.
- Apple pulp during long-term cooking softens a lot. It is not necessary to grind with a blender or grind through a sieve. It is enough to knead with a spoon or a device designed for the preparation of mashed potatoes.
- Cinnamon is often added to apple confiture, which blends perfectly with apples, giving the dessert a seductive flavor.
- Apple confiture is well kept at room temperature, but only if the jars through which it is poured have been sterilized beforehand. Lids to them should also be boiled. Only metal ones can be used, with which the cans can be closed tightly.
Apple confiture can be spread on toast, served with pancakes and pancakes, add ice cream and curd desserts to them, used to make sweet pastries.
Simple recipe for apple confiture
Composition (1 l):
- apples - 1 kg;
- sugar - 0, 7 kg;
- ground cinnamon (optional) - to taste.
Method of preparation:
- Wash apples, pat dry with a napkin. Using a peeler, peel the fruit. Cut the seed boxes.
- Coarsely rub the apple pulp, put it in an enamel basin, cover it with sugar. Leave for 2-3 hours to let the apples juice.
- Place the container of apples on the stove. On medium heat, bring to a boil and cook for 5 minutes, removing the foam.
- Reduce heat and reduce the apple mass on low heat for 20-25 minutes.
- Add cinnamon, cook for another 5 minutes. Remove from heat.
- Sterilize the jars, boil suitable lids.
- Spread jam over the jars, roll them up.
Apple jam in this recipe is thick, but it has a delicate texture. It costs well at room temperature.
Fragrant apple confiture
Composition (1 l):
- apples - 1, 5 kg;
- sugar - 0.5 kg;
- lemon - 1 pc .;
- ground cinnamon - 5 g;
- water - 0, 2 liters.
Method of preparation:
- Wash the lemon, blot it with a napkin. Squeeze the juice out of it. Rub the zest with it. Dilute lemon juice with clean boiled water.
- Peel cleaned and dried apples, remove cores from them. Pulp cut into small cubes. Put in a bowl.
- Pour the apples with a mixture of lemon juice and water, leave for 5 minutes. Drain all liquid from the bowl. As a result, apples treated with lemon juice will not darken. The confiture prepared from them will look very appetizing.
- Apply sugar on the apples. Cover the pelvis with a thin cloth, leave for 4-6 hours. During this time, the apples will have time to put the juice, a significant part of the sugar in it will dissolve.
- Place the container of apples on a high heat. Bring to a boil, cook for 5 minutes, remove the foam, reduce the heat.
- Sweat the apples for 15 minutes at a slow fire, increase the intensity of the flame. Allow the apple mass to simmer for 5 minutes. Reduce the fire again.
- Boil down the apple mass for 40 minutes, stirring occasionally to prevent sticking.
- Mash apples with a spoon. Add the zest and cinnamon. Stir.
- Boil jelly for another 5 minutes.
- Spread the jam over sterilized jars, close them tightly.
Cooking confiture using this recipe takes a lot of time, but the result will meet your expectations. The dessert turns out fragrant, appetizing looks, well costs at room temperature.
Confiture of apples with tangerines and ginger
The composition (1, 5-1, 75 liters):
- apples - 1, 5 kg;
- tangerines - 0, 3 kg;
- lemons - 2 pcs .;
- ginger root - 80 g;
- sugar - 1 kg;
- cognac - 100 ml;
- gelatin for confiture - 20 g;
- badyan - 1 pc .;
- cloves - 1 pc .;
- cinnamon - 0, 5 sticks.
Method of preparation:
- Wash apples, blot them with a napkin, peel them. After cutting the seed boxes, cut the fruit into slices.
- From one lemon squeeze the juice, pour them apples, mix.
- Peel the second lemon from the peel and white veins, cut the lemon slices into small pieces.
- Peel tangerines, disassemble into slices. Remove bones. Remove film from slices.
- Ginger peel, cut into thin slices.
- Mix apples with tangerines and lemon pieces, add sugar, leave for a few hours.
- Drain half a glass of apple juice, mix with brandy.
- Fold the star anise, cloves, cinnamon and ginger in a small bowl or dipper. Fill them with brandy mixed with apple juice. Heat over low heat or water bath for 10-15 minutes, strain.
- Add spicy mix to fruit.
- Place the container of fruit on a slow fire. Boil, stirring occasionally and removing the foam, 60 minutes.
- Sprinkle with instant gelatin, mix. Wait a couple of minutes and remove from heat.
- Spread the jam over the prepared jars, seal them tightly.
This is one of the most sophisticated variants of apple confiture. Citrus fruits in it resemble candied candied fruit. Such a delicacy you want to eat with spoons.
Even an inexperienced hostess can cook apple confiture. This dessert will cost inexpensive, but will delight you with its taste and aroma for a whole year.
