A step-by-step recipe for making sugar-free apple jam for the winter
In the summer, when there are a lot of early and mid-early apple varieties with a short shelf life in the garden, a recipe for apple jam harvested for the winter without sugar will be very useful. Fruits can be boiled down to the desired consistency, used as a filling for rolls, cheesecakes and pies, or simply spread on bread. This recipe can be found in French cuisine, where the thick jam is called "apple butter". Consider the features and rules of its preparation.
Features of making apple jam without sugar for the winter
The essence of the recipe is to boil apple pulp over low heat without adding sugar. The finished dish is low in calories and contains a lot of pectin, which helps to remove harmful substances from the body.
You can grind the fruits in different ways:
- grind the boiled apple slices with the skin through a metal sieve, while the skin goes to waste;
- knead the boiled pieces, previously peeled, to the consistency of mashed potatoes with a potato grinder in a saucepan;
- grind the peeled pieces in a blender, and then boil the resulting mass without sugar and water.
Choose the most suitable option for yourself. It takes a lot of time to peel the apple slices from the peel, but there is no need to fiddle with a sieve, the jam will be ready in the same saucepan.
Note! When grinding apples on a blender, a lot of juice is released, you do not need to add water when cooking!
Required ingredients for the recipe
For jam, take unsteady sweet apples, it is possible with defects. From 1 kilogram of fruit, about 500-600 grams of a ready-made dish is obtained. In order for the fruits to soften and give juice, water is added in the first stages of cooking.
If desired, ground cinnamon is added to the puree of very aromatic and sweet apples.
If there are a lot of sweet pears in the garden, feel free to add them to the dish, also cutting into slices beforehand. Fortified apple jam is prepared in half with pumpkin. All of these ingredients can be stored for a long time without added sugar.
How to choose and prepare foods
All available apples are suitable for processing for jam, but it is better to take specimens of sweet varieties with loose pulp. Fruits are washed in a bowl, peeled from the cores, cut into medium-sized slices. All flaws in the form of wormholes, dark spots, rot are cut out. Based on the selected grinding method, peeled or not peeled.
Container preparation rules
For apple jam, jars of 500 or 700 milliliters are suitable, with screw caps or a locking mechanism.Banks and lids are thoroughly washed with hot water and baking soda, rinsed in running water and sterilized for 5-7 minutes in a saucepan of boiling water.
Cooking process
Prepare the apples in one of the ways you choose.
Products:
- apples - 1 kilogram;
- water - 200 milliliters.
Pour the prepared slices with water and put on low heat. Cook until softened. Grind through a sieve or, if the apples are without peel, mash with a potato grinder. Boil the puree in an enamel pan for another 20-30 minutes until the desired thickness. Arrange in jars, cover with lids, sterilize for 10 minutes, roll up, wrap with a blanket, let cool.
Important! When boiling jam, a thick boiling mass may splash and cause burns, be careful!
Storage of workpieces
The best place for storing preservation is a dark basement with a constant temperature of 3-4 degrees. The sterilized jam can be stored in the pantry of a city apartment for up to 1 year, without access to sunlight.
