Small apples-raketki look great in jam, if you cook it not from crushed fruits, but from whole. In addition, if you prepare them with tails, then apples will be a beautiful decoration for baking. On how to prepare a jam from the whole of the basics - the basic recipe, as well as some of its variations (including those with other fruits) - read in our article. The main thing when choosing apples, pay attention to ripe specimens without damage, signs of worminess and so on. And now you can get down to business.
Jam from whole
For cooking, you will need:
- A kilogram of fresh apples;
- 1.2 kilograms of granulated sugar;
- One and a half glasses of filtered water;
- A quarter of a teaspoon of citric acid.
Cut the apples, wash, tails can be cut, but best left. Now puncture each fruit with a toothpick or a match through to several places. From sugar, water and citric acid, cook the syrup, it should be left for 3-5 minutes, after removing from the plate, strain the liquid through the gauze. Fill the apples with syrup, put the dishes on fire again, bring to a boil and cook for about a quarter of an hour. Attention! You can not interfere with the contents of the pan, otherwise apples can crack or fall apart. After jam from the bottles with tails (we agreed earlier that the peduncle is best not to remove) remove from the plate, cover with a towel and leave to stand for 24 hours. After the specified time, again place the saucepan with the stock for medium heat and cook for a quarter of an hour. How to check the readiness? Take the biggest apple, cut it in half and see: if the pulp is completely soft, it is easy to divide, and in its consistency it is reminiscent of marmalade, the whole jam is ready. If not, then put it again to stand up, but this time 5-6 hours, and after the cook. The resulting stock should be poured over sterilized jars, rolled up and stored, like other canned goods, in a cool and rather dark place.
Jam from whole wines with forest berries and lemon
To get a vitamin billet, add cranberries or cranberries to apples, as well as a little fresh lemon. For cooking, you will need:
- 1 kilogram of bottles;
- 200 g of berries;
- A kilogram of granulated sugar;
- Half a lemon.
Apples wash and go through, the stem does not need to be removed. Each puncture with a toothpick or an awl in several places. Remove lemon seeds from the lemon, cut the pulp together with the skin with cubes, rinse the berries and dry them on the towel. Now put all the prepared ingredients in a saucepan, pour sugar and allow to stand for 12 hours (you can leave it for the night). After you put the dishes on medium heat, bring the jam to a boil, reduce the heat to a minimum and cook for a quarter of an hour. Leave again for 12 hours, then cook again, only this time for half an hour. Slightly cool and pour into cans. Just like that, it's quite simple and tasty.
Now choose the most attractive recipe of jam from the bottles, and in the winter you can gladly serve a bowl of beautiful and fragrant apples for tea.