Jam from the wines for the winter: the recipe for cooking

The peculiarity of apple varieties is that they, as a rule, bring a rich harvest. The fruits are not only beautiful in appearance, but also juicy and fragrant. And jam from the wines for the winter is unusually tasty and just melts in the mouth. There are several options for its preparation. Including to make such a delicacy can be with the help of a domestic assistant multivarka. Our article will tell all about this.

The recipe for jam from the bottles: the main option

To prepare jam we need:

• Kilo bottles;
• Half a kilo of sugar;
• some water.

First of all, preparing jam from the wines for the winter, we are engaged in the processing of the fruits themselves. To begin with, carefully examine the apples, remove the wormy ones and thoroughly wash them. After that, we will throw it back to the colander, so that the water will run away. We fall asleep clean ranetki in a pan, we add water at the rate of 2/3 glasses per kilogram of fruit. We put on a small fire, cook for 40-50 minutes. At the end of cooking, the slivers should become soft, you can make sure of this by punching them with a toothpick.

When the apples are well steamed, that is, they become soft, we take a metal sieve (preferably with large cells) and wipe our shells with a wooden crush. This process will help to get rid of the tails, peel and bones, and the jam will be very gentle.

In the resulting apple puree add sugar. All mixed in a saucepan and put on a weak fire, stirring the mass regularly. Brewed jam to the desired consistency. That is, you can make it liquid or thick - one that will keep the shape. Follow in this case your preferences.

In order not to waste time while the jam is boiled, we sterilize the jars. When it gets the right consistency, we spread it into jars. Roll up or close with screw caps, turn upside down, cool in a dark place. Banks are cold - the jam is ready. Help yourself!

Another variation of the recipe

How to make jam from the bottles? This recipe assumes that mashed potatoes from the bottles (kilo) and granulated sugar (0.8-1 kg) will be used to prepare the jam.

The cooking procedure is as follows. We take our little shooters, my good, wait until the water runs off. We clean from the core. Spread the apples on a baking sheet and steam it in the oven at 150 ° C. We take already soft rannets, prepare mashed potatoes by rubbing them through a sieve or grinding in a blender. We weigh the prepared mashed potatoes. We fall asleep with its sugar (with the calculation of a kilo of puree = 0.8-1 kg of sugar), mix, bring to a boil. Puree cook to such a density, so that when it is dripped on a plate, it does not spread. Here's a jam from the wines for the winter and ready.

Jam with orange peel and nuts

How to prepare jam from the bottles? We take:

• Kilo bottles;
• 250 g of sugar;
• 25 g of orange peel;
• 25 grams of walnut (walnut).

Wash thoroughly apples. Bake them in the oven and wipe through a sieve. The resulting puree is heated, add sugar, cook, stirring periodically, to the desired density. 10 minutes before the end of cooking, add nuts (pre-roasted and crushed) and orange peel. This jam is stored in a cool place.

Jam from the bottles in the multivark

Such jam can, of course, be prepared with the help of multvark. This is done very simply. We clean and cut apples, grind them with the help of a food processor or meat grinder. In the resulting mashed potatoes add sugar and leave for an hour and a half - until it dissolves completely. Then the mass is well mixed and put into the multivark. Set the mode "Roasting". When the apple mass boils, choose the "low pressure" mode. After 15-17 minutes. We let out steam, we spread jam on jars.

Jam with whole fruits

Now you know more than one recipe of jam from the bottles. But I want to share the option of cooking not jam, but jam, which will contain whole apples. To do this, you need to prepare 7 kg of wounds, remove the stem from them, while leaving the third part. Each apple is pricked with a toothpick. We take a suitable capacity, we put into it the shells, we fill them with boiling water. Hold on for five minutes. Drain the liquid. In parallel, we prepare a syrup of 200-250 ml of water and 0.8 kg of sugar. We bring it to a boil, lower the fruit, cook for 10 minutes. It is very important that the jam does not boil too much. Now we take the apples very carefully, we spread them around the jars. Do not forget: whatever you close, the glass container should always be sterilized. Syrup, which is left, give a boil. And we fill them with jars of apples. This jam from the bottles can not be rolled up, but simply covered with plastic covers. Only in this case it should be stored in a cool place. Jam turns out to be a beautiful amber color with whole fruits.

Cooking tricks jam

If, while preparing jam from the wines for the winter, someone does not like to bother with the sieve, then they can not be wiped. It is necessary just before steaming, to clear the fruits from the tails, peduncles and seeds. And after steaming, roll them on a meat grinder. The great advantage of this method is its simplicity. But unfortunately, there is a drawback. The taste of jam is not so tender, but everything, because the peel does not go away. So it's up to you what you choose: saving the time you spent or losing a gentle taste.

Collecting a generous harvest of wines, you can prepare for the winter various kinds of jam, jam and even close the compote. This conservation will be the whole winter to please your family and remind you of such a long-awaited summer.