We do homework. Jam from apples: how to cook, that it was delicious?

Tea with apple jam is a classic of culinary delights. It would seem how little a person needs to feel the taste of summer in the winter! A cup with a fragrant strong drink, from which the steam rises, a couple of slices of fresh bread and it's an amber, appetizing, sweet jam ... Have you imagined yourself? Then for the cause!

Dessert sandwich

It is not necessary to wait for summer and a new crop to make jam for apples for tea or for pies . How to cook it, you ask. The answer is: take a dozen large ripe apples (buy in a supermarket or on the market), wash, cut into slices, cut out the seeds. Put them in a pot, cook for about 10 minutes to soften. Then rub mashed potatoes through a frequent colander your stock under the apple jam. How to cook it on? Put 250-300 g of sugar and simmer slowly, stirring, continue to darken until thick. Finished jam will be when the droplet does not spread out in a spoonful of water. Before removing from heat, pour 1-2 teaspoons of lemon juice into the jam or throw a few crystals of citric acid. What for? To, first, improve the taste of dessert. And secondly, with such a natural preservative, jam from apples will be more reliably preserved. How to cook it, if there is no additional component? Just, just a little longer, in total - an hour. Hot mass spread on sterile cans and roll.

Apple jam with lemon zest

This recipe is similar to the previous one, except for some differences. It will require 2-2.5 kg of apples, preferably sweet varieties, as well as 3 medium lemon and 400 g of sugar. From the citrus juice squeeze, and the zest (separately) finely grate. Now - the jam of apples. How to cook? Raw fruits mash into a puree mass on a grater or blender. In a lemon juice, pour 100 g of sugar, mix. Add water and sugar in a saucepan with juice in such a proportion: half the glass of each and the other for each glass of citrus drink. From all this, cook the syrup. Pour the basin with mashed potatoes on medium heat and simmer by pouring syrup into it, until the mass becomes thick. At the end of the cooking, add the lemon zest to the apple jam (for winter or for early consumption). You can pour in some vanilla. The dessert will have a stunningly pleasant smell and the same wonderful taste.

Assorted fruits

Do you like the mix of different summer fruits?

• If so, now you will learn how to make jam from apples and plums. For cooking, you need a kilogram of those and other fruits, 1,2-1,4 kg of sugar, a glass of water. At the plums, remove the bones, the apples have the seeds. Cut the last pieces. Fold everything in a cooking bowl, pour in water and cook until the ingredients become soft. In hot form, grind the mass, fill the sugar and cook it on low heat until it is ready to get thick (about an hour and a half). Spread on cans, tighten or cover with capron lids, parchment paper. In this case, store in a dry place.
• But the version of apple-pear jam. You can do it in the same way as the previous one. Only sugar will be needed less, only half a kilo for 2 kg of fruit. And instead of water you need a lemon. Apples with pears to pass through a meat grinder (cut seeds!), Put on fire and boil to medium density. Then add sugar, grated lemon and continue to cook until the desired consistency. Put in cans, tighten.

Enjoy the wonderful taste of a sweet summer from a can!