Antonovka - an apple almost winter, fragrant, sweet and sour.
It’s a pity that it is not stored for a very long time, but it tasted delicious and uncomplicated from it.
If friends and acquaintances offer you a box, or even not one of Antonov’s apples, agree, don’t think about it. Do not eat fresh - make a jam, but one that will take your breath away!
Jam from Antonovka for the winter - general principles of preparation
• Apple jam for winter harvesting can be cooked on a stove in thick-walled dishes, cooked in an oven or slow cooker.
• It is not necessary to use quality fruit. Slightly crushed or spoiled apples will also work if damaged areas are previously cut out.
• Cut apples into slices or halves and remove seeds from them. After preliminary welding or baking in the oven, slightly cooled fruits are ground on a metal sieve, leaving the peel in it, or interrupted with a blender until smooth, thoroughly grinding it. Often peeled pieces without preliminary heat treatment are minced with a meat grinder, passing through the smallest grate.
• Sugar and other ingredients are added to already chopped apples. The sugar rate is calculated in advance by weighing the apples prepared for chopping or welding.
• Prepare from Antonovka for the winter not only the usual apple jam, familiar to everyone since childhood. Very often its taste is highlighted by the addition of nutmeg, cocoa, cinnamon, lemons or oranges.
• To preserve the jam from Antonovka for the winter, the hot treat is packaged only in dry, pre-sterilized jars and tightly closed with carefully boiled lids. If the containers are not sterilized in advance, then after packaging they must be warmed up in the oven or kept for some time in boiling water, and then rolled up.
Thick apple jam from Antonovka for the winter
Ingredients:
• 4 kilos of Antonovka;
• 300 ml of drinking water;
• 1.8 kg of granulated sugar.
Cooking method:
1. Cut the apples rinsed with warm water into slices, remove the core from the pieces, and cut off the damaged and damaged places. Processed fruits should come out at least 3 kg.
2. Transfer the slices to any suitable pan in volume and pour the indicated amount of water into them.
3. On a small fire, boil the fruit for about half an hour so that the flesh softens well, and remove from the stove.
4. Lightly cool apples in a colander, carefully choosing peels so that they do not get into the finished product.
5. Pour the resulting applesauce into a wide stainless steel bowl and add sugar, mix.
6. Place the container on a small fire and boil the fruit mass until the desired density is reached. To get a very thick product, the apple mass should be boiled for at least one and a half hours.
7. Pack hot jam in dry sterile jars and tighten with sterile lids.
Tender apple jam from Antonovka for the winter with lemon
Ingredients:
• apples, fully ripe - 3 kg;
• sugar at the rate of 600 gr. for every kilogram of pulp;
• half a small lemon.
Cooking method:
1. Rinse and rinse the apples in warm water, peel and cut into large slices, cutting out the remnants of the seed box from each.
2. Weigh the peeled fruit slices to correctly calculate the required amount of sugar and twist in a meat grinder.
3. Pour sugar into the resulting puree, mix well and leave for a couple of hours. Then, with medium heat, bring to a boil, boil for a minute and set aside for 12 hours.
4. Grind half the lemon with a meat grinder with the smallest wire rack. Mix citrus gruel with settled apple puree, do not forget to stir, wait for boiling and again set aside for 12 hours.
5. Boil and cook for at least 6 minutes for the last time. Arrange hot in clean, dry cans and place in a cold oven.
6. Bring the oven to 150 degrees, hold the containers with jam in it for three minutes and immediately roll up.
The simplest apple jam recipe from Antonovka for the winter
Ingredients:
• 2.3 kg of moved Antonovka;
• sugar, preferably unrefined - 1.6 kg.
Cooking method:
1. Cut the peeled apples into four parts and lay on a baking sheet in one layer. Bake quarters at 160 degrees until the apple pulp is completely softened, then cool slightly and grind through a rare metal sieve or colander.
2. Mix the cooked applesauce and sugar, set to boil at a moderate temperature. Be sure to stir occasionally so that the mass does not burn.
3. Not earlier than an hour later, put the jam in half-liter prepared cans and hermetically seal them.
How to cook apple jam from Antonovka for the winter without sugar
Ingredients:
• one kilogram of Antonovka;
• drinking filtered water - 200 ml.
Cooking method:
1. Cut the apples into large slices and fill them with water.
2. Bring to a boil over low heat, then lower the heat and cook, stirring occasionally, for a quarter of an hour. Cool.
3. Hands rub the cooled apple mass through a sieve and put on a small fire again.
4. Stirring, boil until thick, hot spread on prepared dry containers, and cover with boiled lids.
5. Without rolling up, sterilize the containers in a pot of boiling water: liter 20 minutes, half liter - a quarter of an hour. It will take half an hour to sterilize three-liter bottles.
6. After that, roll the covers with a special key and leave to cool.
Spicy apple jam from Antonovka for the winter in a slow cooker
Ingredients per kilogram of fully peeled apples:
• a pound of sugar;
• 1/2 part of a small lemon;
• ground nutmeg - 1/4 tsp;
• a third of a teaspoon of cinnamon powder.
Cooking method:
1. Wash apples well under water. With a thin layer, cut the peel from the fruit, cut them into slices and cut out solid partitions with seeds from each, and weigh.
2. Measure out the required amount of sugar and pour apple slices into them when you transfer them to the cooking cup.
3. For one hour, leave the apples sprinkled with granulated sugar to let the juice flow.
4. After this, mix well and turn on the slow cooker for an hour and 20 minutes in cooking mode. Then beat the applesauce in mashed potatoes with a blender and pour over the dry containers processed over the steam.
5. Place the filled jars on the middle level of the cold oven, placing them on a wire rack, and warm for 10 minutes, bringing the temperature to 120 degrees.
6. After that, carefully remove the containers from the oven and immediately tightly roll them up.
Unusual chocolate jam from Antonovka for the winter
Ingredients:
• three kilograms of ripe apples;
• two kilos of sugar;
• natural butter;
• dark cocoa powder - 100 gr.
Cooking method:
1. Boil halves of apples without peel and seed boxes in a small amount of water, achieving complete softening.
2. Strain the apple broth, and beat the fruit pulp with a blender into a mushy mass or grind on a rare sieve.
3. Transfer the cooked applesauce to a thick-walled pot or pan, mix it with sugar and set to boil on a small fire.
4. Mix the cocoa powder well with melted butter and add to the total mass after 20 minutes after putting it to boil. Stir well and continue to simmer until you reach the desired consistency.
5. Ready chocolate-apple jam is preserved in the usual way without sterilization.
Fragrant jam from Antonovka for the winter with oranges
Ingredients per 1 kg of processed apples:
• 700 gr. Sahara;
• one large orange.
Cooking method:
1. Rinse apples, core, cut the fruit in half. Weigh and chop the fruit with the peel in the combine.
2. Scalp the orange with boiling water and grind it with zest in the same way as apples.
3. Mix apple and citrus masses, add granulated sugar, correctly calculating its amount, mix.
4. In a thick-walled pan or casserole, boil for 40 minutes over medium heat, be sure to mix often. If you are afraid of burning or there is no time for frequent stirring, you can boil on a minimum fire. In this case, it will take more time, about an hour and a half.
5. Place the jam in the glass jars calcined in the oven and immediately roll up with sterile lids.
Jam from Antonovka for the winter - cooking tricks and useful tips
• The peel of Antonovka apples is well softened during cooking, and if it is not peeled off, even after chopping it in a meat grinder, its pieces will not be felt in the ready jam.
• To prevent the apple mass from burning during prolonged boiling, stir it more often, and use only thick-walled dishes for cooking.
• The wider the container, the faster the moisture evaporates from the fruit, and the jam will cook accordingly faster.
• After adding sugar to the applesauce, mix it well and let it stand for a while so that the sugar crystals dissolve well.
• If you doubt the readiness of jam, pass a wooden spatula along the bottom of the container. If the mass does not flock to the resulting track for ten seconds, then it’s ready. You can drip a little thick mass on a cold plate. If the droplet quickly froze and does not drain when the plate is tilted, you can remove it from the fire.
• Ready jam from Antonovka can be quickly turned into marmalade. To do this, put it on a baking sheet covered with parchment with a layer of no more than 3 cm and dry it slightly in the oven. Then cool the layer of marmalade, without removing from the baking sheet, cut it into slices of any desired size and shape and roll in icing sugar. You can tightly wrap the cooled layer with parchment and put it in the refrigerator for storage.
