How To Cook Recipes For Homemade Apple Jam - Recipe

Apples are among the preferred fruits in our country, and in addition to raw, they are often consumed in the form of jams, compotes, jams, jellies and marmalades. Of course, fresh or canned, they are a great addition to a number of pastries and desserts in general. Whether you're making a cake, pancakes, ice cream, or just wanting something sweet , it's always a good idea to have a jar of homemade apple jam nearby. Therefore, we offer you several recipes for making one, and we hope that among them you will find the most suitable for your taste.

Apple jam with walnuts and cognac

• 450 grams of sweet apples
• 50 milliliters of water
• 85 grams of sugar
• 1 lemon
• 1 bay leaf
• 1 tablespoon cognac
• 100 grams of walnuts

Wash the apples, cut each into 8 pieces and remove the seeds. Grate the rind of the lemon and squeeze the juice. Pour boiling water into a suitable container and put in it the fruit, sugar, lemon peel and juice, bay leaf. Mix well and close the container with a lid. Cook for 15 minutes, then remove the bay leaf, pour the cognac and add the walnuts. Transfer the dish to a preheated oven and let the jam "bake" for 10 minutes.
Distribute in sterilized jars, close them. Put the apple jam in the refrigerator after it cools down.

Apple jam with dried apricots, almonds and Amaretto liqueur

• 1.5 kg of apples (cut into pieces)
• 300 grams of dried apricots
• 150 grams of almonds
• 2 tablespoons Amaretto liqueur
• 180 milliliters of water
• 1 kg of sugar

First soak the apricots for 15 minutes in cold water, then rinse under running water. Fry the almonds and peel them.

Cut the apples into slices and clean the core with the seeds. Now is the time to weigh the fruit and provide the required amount.

Make a syrup from the water and sugar. Pour in the apples, drained apricots, almonds and cook for about an hour. Add the liqueur 15 minutes before the jam is ready.

Then divide it into jars, close them and turn upside down.

This version of apple jam has a delicate taste of apricots and almonds.

Apple jam with lemon and cinnamon

• 1 kg of apples
• 1,200 pounds of sugar
• 1 lemon
• 1 teaspoon cinnamon
• 400 milliliters of water

Wash the apples and lemon. Grind or chop the citrus peel very finely and squeeze the juice.

Pour the water into a saucepan, place on the stove and when it boils, pour the sugar. Stir until dissolved and add the lemon zest. Let the syrup boil for a few minutes and remove from the heat.

Peel the apples and cut them into small pieces. Put them in a bowl and pour the lemon juice.

Strain the syrup through gauze and pour it into the bowl with the fruit. Put on the stove, it should boil, then close with a lid and leave for 4 hours.

It should boil again and stand for another 5 hours. Repeat the procedure and add the cinnamon before the last boiling of the mixture.

Distribute the finished jam in dry jars and sterilize.

Apple and ginger jam

• 200 grams of ginger
• 1 kg of apples
• 400 grams of sugar
• 3 teaspoons water

Peel a squash, grate it and cut it into small pieces. Sprinkle with some sugar and let stand for several hours.

Peel an apple, grate it and squeeze the seeds.

Pour the ginger in a suitable saucepan, pour the water, add the remaining sugar and boil a thick syrup.

When this happens, add the apples and cook for another 30 minutes.

Grind with a blender until puree.

Distribute the hot mixture in jars and close. If it has cooled, sterilize the jars for a few minutes (for a lid).

Apple jam with orange

• 2 kilograms of apples
• 4 medium oranges
• 2 pounds of sugar
• 200 milliliters of water

Peel the oranges, cut the flesh into pieces and put in a saucepan. Pour the water, add the sugar and cook the citrus for 15 minutes.

Peel the apples, remove the seeds from the core and cut them into pieces. Pour them into the syrup with the oranges and let the mixture boil for 20 minutes.
Distribute the finished jam in jars and close. Sterilize in a saucepan of water for 20 minutes.

Apple jam with anise, orange and cinnamon

• 6 soft apples
• 3/4 teaspoon sugar
• 1.5 teaspoons of water
• 1 cinnamon stick
• 1 star anise
• 1 tablespoon grated orange peel

Peel the apples, remove the seeds, cut the flesh into large cubes. Pour them into a saucepan, fill with water and sprinkle with sugar. Add the spices.

Heat the mixture for 10-15 minutes (it should boil well), stirring constantly so as not to burn.

When the fruit darkens a little and turns into a pulp, you can distribute it in jars.

Close them and leave the jam to cool before storing.