Apple jam at home: simple recipes for making delicious apple jam. How to cook jam: basic principles and cooking secrets

Calorie content Apple jam. Chemical composition and nutritional value.

Nutritional value and chemical composition of “Apple jam”.

The energy value of apple jam is 250 kcal.

• Tablespoon (“with top” except for liquid products) = 36 g (90 kcal)
• A teaspoon (“with the top” except for liquid products) = 12 g (30 kcal)

Main source: Skurikhin I.M. and others. Chemical composition of food products. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Apple jam: vitamins and minerals

100 g of apple jam product contains the following vitamins and minerals. The data is given taking into account the daily requirement and the amount of substance in the product.

Macronutrients

Macronutrients fats

Fat-soluble vitamins

Water-soluble vitamins

Minerals macroelements

Minerals trace elements

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Product calorie analysis

Ratio of proteins, fats and carbohydrates:

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• Composition of fruits and berries
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Apple jam calorie content 250 kcal, chemical composition, nutritional value, vitamins, minerals, benefits Apple jam, calories, nutrients, beneficial properties Apple jam

Energy value, or calorie content

- this is the amount of energy released in the human body from food during the digestion process. The energy value of the product is measured in kilocalories (kcal) or kilojoules (kJ) per 100 grams. product. The kilocalorie used to measure the energy value of food is also called a food calorie, so when caloric content is reported in (kilo)calories, the prefix kilo is often omitted. You can see detailed energy value tables for Russian products here.

The nutritional value

— content of carbohydrates, fats and proteins in the product.

Nutritional value of food product

- a set of properties of a food product, in the presence of which the physiological needs of a person for the necessary substances and energy are satisfied.

Vitamins

, organic substances required in small quantities in the diet of both humans and most vertebrates. Vitamin synthesis is usually carried out by plants, not animals. A person's daily requirement for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heat. Many vitamins are unstable and are “lost” during cooking or food processing.

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Beneficial properties of apples

Another name for the fruit is the fruit of longevity and health. Apple pulp has a unique balanced composition of vitamins and minerals. The fruit is the main source of iron and potassium.

These microelements have a positive effect on the functioning of the heart organs, strengthen the walls of blood vessels, and reduce the risk of heart attack. Calcium strengthens bones and teeth.

Many people know that apples contain a large amount of pectin. The substance is a natural prebiotic. It improves food digestion processes and promotes the development of favorable microflora in the intestines.

Eating fruit is not good for everyone. Due to the high acidity of the juice, the fruit is contraindicated for people suffering from heartburn, gastritis, and ulcers. In addition, apples are high in calories. Sweet varieties have a high sugar content.

This is dangerous for diabetics. Those losing weight are recommended to consume unsweetened varieties in the first half of the day. Thus, the consequences for the figure will be minimal.

Apple jam

The homeland and time of preparation of the first jam is a matter of dispute today. According to some, this delicacy was first made in the Far East, while others claim that the primacy belonged to the Roman Empire. It should only be noted that this is a rather ancient dish. Back in the 1st century AD, it was mentioned in a book called “Culinary Questions.” And its name came from Poland, which in Polish sounds like powidła.

The peculiarity of apple jam is that it is (as a rule) made from substandard fruits. Apples are peeled from seeds and rot, and then boiled together with sugar. Typically, apples of sour varieties are taken, since they contain more pectin, which ensures the thickness of the product. To give a special taste and aroma, various spices (cloves, cinnamon) are added. And in order for the jam to have a piquant sourness, food acid (for example, citric acid) is sometimes added to it.

This delicacy has a homogeneous (without inclusions), dense (not spreading) consistency. Sometimes it is so elastic that it can be cut with a knife (calorizer). It has a light brown color and a sweet and sour taste. This is a rather sweet and high-calorie product (about 60 percent sugar). But it contains only 34 percent moisture.

In accordance with GOST R 51934-2002, jam is divided into sterilized and non-sterilized. In turn, each type according to its characteristics (appearance, taste, smell, color) is divided into grades: the highest and the first.

The shelf life of the product is determined by the following points:

• in glass – 2 years;
• in metal – 1 year.

• with preservative – 6 months;
• without preservative – 3 months.

The conditions for storing the jam are as follows:

• from 0 to +25 degrees – sterilized;
• from +2 to +10 degrees – unsterilized (with preservative);
• from +2 to +8 degrees – unsterilized (without preservative).

Calorie content of apple jam

The calorie content of apple jam is 190 kcal per 100 grams of product.

Composition and beneficial properties of apple jam

Apple jam is not just a tasty, but also a healthy product. Apple jam helps activate the digestion process. Regarding its vitamin and mineral composition, it should be said that after prolonged exposure to temperature, only 30 percent of the beneficial substances remain. That is, the B vitamins contained in apples, ascorbic acid (vitamin C) and nicotinic acid are greatly destroyed. At the same time, fiber, pectins and beta-carotene are preserved almost completely.

Harmful effects of apple jam

In general, apple jam is a healthy treat that should be eaten in moderation, as it can provoke dysbiosis, add extra pounds and increase blood glucose levels.

Consumption of jam is not recommended for people suffering from diabetes. It's all about increased glucose levels.

The use of apple jam in cooking

Apple jam can act as an independent dessert (calorizator). It is also suitable as a filling for various baked goods.

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Recipe for “Secret Apple Jam”:

We start by choosing apples. To prevent the jam from being liquid, you need to choose sour apples. Well, for example, “Simirenko”. Wild game or unripe apples will do. Apples contain a substance called pectin, and sour varieties have the most of it. It is pectin that works as a thickener. Moreover, pectin works as a thickener if it is boiled together with sugar and acid. And it is in sour apples that there is more acid.

We chose the apples, wash them and peel them.

Remove seeds and cut into pieces.

Attention! Don't throw away the skins! The skin contains 10 times more pectin than the pulp. We wrap the peelings in gauze and place them on the bottom of the pan, where we will prepare the jam at the first stage

Pour a glass of water into the bottom of the pan. This is necessary so that the apples do not burn. Next, pour in the apples, leaving a “tail” from the bag of skins. We do not add sugar at this stage. Otherwise it will burn. Now we just need to boil the apples.

Bring the water to a boil and cook over medium heat for 15-20 minutes. Check the readiness of the apples with a wooden skewer. Apples should be soft. We take out the bag of skins and squeeze it well into the apples.

Place the apples in a sieve, draining excess liquid.

We rub the apples through a sieve. The jam should have a uniform structure. Even a blender can leave chunks. And the sieve guarantees a uniform, delicate structure.

Now add sugar. We had 2 kg of apples. After cleaning, about 1.5 kg remained. The ideal combination of sugar and apples so that the jam, on the one hand, does not ferment from lack of sugar, and on the other hand, is not cloying - 60% of the amount of apples, so we take 900 g of sugar. Mix well.

Now, to prevent the jam from turning brown, you need to add lemon juice to it. For this quantity – 3 tbsp. l. Add and mix too.

Now there’s one more secret on how to make making apple jam faster. Usually it is boiled twice, which takes about three hours. But if you don’t boil it, but bake it in the oven, one hour is enough. The jam on the baking sheet will be in a thinner layer than in the pan, so it will cook faster. The oven must be preheated to 200 degrees. Pour our future jam onto a baking sheet, put it in the oven and reduce the temperature to 150*C. Preheating is needed so that the jam quickly warms up and then begins to bake.

After an hour, the jam will have reduced by almost half. We check readiness as follows: drop a little jam on a saucer and turn it over. If the jam does not fall from the saucer, it means it’s ready. Otherwise, put it in the oven for another 10 minutes.

Pour into sterilized jars. And one more important point. If we close the jar now, then as it cools, condensation will form on the lid, which will drip onto the jam and mold may form on it. To prevent this from happening, before closing the jars, add sugar to the jam. Then the condensation will drip onto the sugar and simply form a kind of sugar film on the surface.

When the jam has completely cooled down and you open the jar, it will generally acquire the consistency of marmalade. Can be eaten with tea, or used for baking. Can be stored for up to three years.

Let's cook and enjoy!

Apples: benefits and harms, simple recipes for apple jam

Since childhood, we remember fairy tales where “rejuvenating apples” are found, when an apple, rolling along a path, indicated the only correct path, and circling on a plate revealed secret secrets to good fellows and beautiful maidens.

It is no coincidence that in Russian fairy tales so much attention was paid to this fruit; people have known since time immemorial that apples are not just a tasty delicacy, but also the first source of vitamins in Rus'.

“An apple for lunch means no illnesses”

Sweet and sour fruits are eaten fresh, dried, baked, as a basis for culinary dishes, desserts, and sweets such as preserves, apple jam, and jam.

Is apple jam ok for nursing mothers?

This is a source of carbohydrates essential for the body. This dessert can be consumed while breastfeeding from the first days of the baby’s life. Of course, you should not overuse portions. However, you can pamper yourself with a few spoons of aromatic jam a day. Sweet puree will saturate your body with vitamins and folic acid, help get rid of cholesterol, and also remove all harmful substances from the body.

Therefore, if the jam is prepared correctly, it is better to do it according to the current GOST, it will turn out not only harmless for nursing mothers, but also very useful. Be careful when feeding with jam, as the baby may be allergic to it.

The benefits of apples

Apples, like most fruits, contain plant fibers that help cleanse the body and remove waste and toxins from it. The pectin contained in apples can control blood sugar levels and is used to prevent diabetes.

Soluble dietary fiber pectin, entering the stomach, actively absorbs liquid, increasing its volume. Rapid saturation occurs and appetite disappears.

Therefore, apple fasting days are arranged for weight loss; one medium-sized apple contains only 47 kcal.

Cooking process

The thicker the jam, the better. Otherwise, the filling may leak out during baking.

The base, jam, the desire to please guests and loved ones - that’s all you need for baking from puff pastry.

Ingredients

• Packaging of frozen puff pastry – 500 g;
• Any jam or thick jam (from apples, plums, raspberries, strawberries, pears, apricots, currants, figs, blackberries, gooseberries, etc.) - 100÷200 gr.;
• Sunflower oil - grease the baking sheet before baking;
• Powdered sugar - for decoration, before serving.

Preparation

1. Remove the package of frozen base from the freezer;
2. Place 2 sheets of puff pastry without yeast on a horizontal surface to defrost (approximately 20÷30 minutes);
3. Dimensions of 1 sheet: 20x30cm. Cut the sheet into 4 equal rectangles without rolling it out;
4. Take a rectangular part, mentally divide it into two halves, and make transverse cuts on one of them. Do a similar procedure with 8 rectangles;
5. Place 1 tablespoon of thick jam onto the uncut half;
6. Cover the cut part of the half, make puff pastries with filling, carefully pinch the edges;
7. Preheat the oven to 200 0 C;
8. Grease a baking sheet with sunflower oil (line with parchment paper) so that the baked goods do not burn and stick to it;

   

9. To prevent baked goods from sticking to the baking sheet, you can line it with baking paper
10. Lay out the prepared puff pastry puffs, leaving a distance between them, since during baking they will increase in size by about 1.5 times;
11. Place the baking sheet in a hot oven for 40÷50 minutes;
12. Check the readiness of the baked goods. Ready-made puff pastries with jam from ready-made puff pastry should be fluffy and light brown in color;

    
    The process of preparing puff pastry with thick jam

• Buns with sweet filling are ready!
• After cooling, you can sprinkle them with powdered sugar. It is recommended to eat this dessert cooled, slightly warm, so that the jam filling becomes thicker. The dessert is especially delicious with green or black tea!

Delicious recipe! Khinkali kalakuri what is it



The dessert made from puff pastry without yeast can be any form; we have offered the simplest recipe, the quickest option. Bon appetit!

What vitamins are contained in apples?

In addition to fiber and pectin, apples contain many vitamins and microelements. In 100 gr. apple contains:

• Vitamin A = 5 mcg Has a beneficial effect on the condition of the skin, prevents the appearance of early wrinkles, has antibacterial properties, and strengthens vision.
• Vitamin B1 = 0.03 mg Vitamin B2 = 0.02 mg Vitamin B5 = 0.07 mg Vitamin B6 = 0.08 mg B vitamins are an essential component of the daily diet, they help cope with stress and support a person’s emotional state, strengthen the nervous system , increase immunity and body resistance to various diseases.
• Vitamin C = 10 mg Promotes calcium absorption, helps quickly restore lost strength, accelerates wound healing, excellent immune support.
• Vitamin E = 0.2 mg It is also called the “beauty vitamin”, it is necessary for the growth of hair, nails and smooth skin.
• Vitamin PP = 0.4 mg Beneficial effect on blood circulation
• Vitamin K = 2.2 mg Promotes rapid healing of scrapes and cuts.

Tips for selecting and preparing fruits

• The apple harvest begins in the summer. At this time of year there is a large selection of different varieties. For preparations, it is better to choose fruits of medium sweetness and sourness. Sweet varieties will be cloying and overcooked. Apples need to be prepared: it is advisable to peel the peel, be sure to cut out the core and cut into slices. You can sprinkle it with sugar for several hours to make it juicier.
• For sweet preparations for the winter, you will need liter or half-liter jars. They are easy to use. There is no need to make special room for them in the refrigerator. Jars must be dry and clean. At night they are soaked in a weak solution of baking soda, and on the day of preparing the preparations, the jars must be sterilized. Sterilization can be carried out in several ways: by boiling jars in a saucepan with the neck down, calcining them in the oven at a temperature of 100 degrees, or heating them in the microwave with a small amount of water. Superheated steam or high temperature destroys harmful bacteria and pathogenic microorganisms. The workpiece will last a long time and will not deteriorate.
• The finished product can be stored in a sterile jar for up to 1.5 years. Apples contain malic acid, which itself is a preservative. To further stabilize the workpiece, use citric acid or apple cider vinegar. Store jars in a cool, dark place. A cellar or basement is perfect. If they are not available, then they can be stored in an apartment, but away from sunlight and batteries.

About the dangers of apples

High acidity and high fiber content in apples can cause colitis, so you need to eat 2-3 of them a day, this is enough to get all the necessary vitamins.

The same malic acid can cause exacerbation of gastritis or stomach ulcers, so people with stomach diseases should avoid apples. There is especially a lot of acid in red apples.

Sweet apples contain sugar, and they, together with acid, have a negative effect on tooth enamel; after each apple you eat, you should rinse your mouth with clean water.

It’s good to eat apples all year round, but at home, especially if you live in a city apartment, they don’t last long. The same apples that are sold in our supermarkets can sit for months without damage to their appearance; when you look at such a miracle, you understand that there is little left of the apple, it’s all chemicals.

So housewives make jam and marmalade from apples. Of course, fruit with sugar is more of a sweetness than a healthy product, but jam can be cooked without sugar, and then you get a healthy, tasty dessert.

The usefulness of apple jam largely depends on the type of apple. Of course, from prolonged heat treatment, apples lose some healing properties, B vitamins suffer, vitamin C is almost completely destroyed, but fiber, beta-carotene, and pectin remain.

Apple jam is especially useful for eating by residents of large cities, or those living in places with poor ecology; pectin, which is contained in apple jam, removes heavy metal salts, free radicals, and bad cholesterol from the body. Increases immunity, has a beneficial effect on the musculoskeletal system.

Recipe for apple jam with condensed milk for the winter “Taste of cream”

What is necessary:

• apples – two kilograms;
• half a glass of sugar (or less, depending on the type of apple);
• a can of condensed milk (not boiled);
• a packet of vanilla sugar.

Preparation:

• prepare apples, peel, cut, remove seeds, cut into thin slices;
• boil until softened, add granulated sugar and vanilla sugar;
• puree the apple mass;
• boil for another one and a half to two hours;
• half an hour before readiness add condensed milk;
• Pour the finished product into glass containers and store in a cool place.

As an option, you can prepare apple jam with condensed milk without sugar and water. This jam will be a little sour and not so smooth in structure, but extremely tasty.

Ingredients:

• Apples – 5 kg
• Granulated sugar - 80 g
• Condensed milk - 400 g
• Water – 200 ml

1. Let's start cutting the washed and dried fruits.
   It is very convenient to cut fruits using a special knife, which immediately divides the fruit into several slices and simultaneously removes the core.

   If you don’t have such a device, cut it with a kitchen knife.

   

2. Place the pan with the chopped fruit on the stove, add water and, after boiling, cook under the lid over moderate heat until the fruit softens.
   On average, it takes 30-40 minutes (depending on the type of apple).

   Don’t forget to periodically stir the contents of the pan with a spatula.

   

3. When the apples are well cooked, it’s time to remove the pan from the heat and use a blender to puree them. You can also rub the fruit mass through a sieve. Add sugar with condensed milk and mix well.

   

4. Return the pan to the stove, add condensed milk, stir and bring the mixture to a boil. Then reduce the flame to the lowest setting and simmer for 2-3 minutes.

   

5. The jam with condensed milk is ready, then proceed depending on where you are going to store it later.

   

6. If in the refrigerator. Pour the hot puree into dry jars well washed with soda (you don’t need to sterilize them). Covering the top (to prevent it from airing) with parchment, leave it on the table until it cools completely. Then we close with nylon lids and put them in the refrigerator.

   

If you don’t have space in the refrigerator, then do as usual - put the hot puree into sterilized jars and roll it up. In this case, the workpiece can be stored in a cool place in the apartment, on the loggia or in the utility room.

Method for making apple jam without sugar

In order for the jam to be sweet enough without adding sugar, you should choose ripe apples of sweet varieties for it: white filling, lungwort, candy. Wash the apples, cut them in any convenient way, removing cores with seeds and broken, spoiled parts. We do not clean the skin; it contains high pectin content.

Place in a saucepan and add 1 kg. chopped apples 200 ml water.

Cook for 20-30 minutes, stirring occasionally so as not to burn.

Let cool, then grind the boiled apples through a sieve.

Place the resulting homogeneous mass on the fire again and cook until thickened.

Transfer the finished apple jam without sugar into jars and sterilize for 15 minutes at a temperature of 100 degrees.

The jam turns out a little sour, but for those who like it sweeter, I recommend adding 200 grams of chopped apples per 1 kg of chopped apples. Sahara.

How to cook jam

Calculation of ingredients

For 1 kilogram of fruit puree, provide 1 kilogram of sugar.

Making jam

1. Sort the berries or fruits, wash and peel them. 2. Grind fruits or berries using a meat grinder. 3. Grease the pan with olive oil to prevent the jam from burning. 4. Pour the fruit or berry mixture into a saucepan for cooking jam, heat it up, and cook for half an hour. 5. Add sugar and cook for another half hour over low heat - the volume of jam should be reduced by half. 6. Pour the finished jam into sterilized jars. 7. Cool the jam without a lid, wait for the top layer of jam to harden. If the jam does not harden, you can put the jars of jam in an oven preheated to 150 degrees.

Simple recipe for apple jam in a slow cooker

As in the first recipe, wash and cut the apples in a convenient way (I cut them into slices), throw away the stalks.

Place one glass of water and two glasses of sugar in the slow cooker for one kg of chopped apples. Close the multicooker and set the “stewing” mode for 30 minutes.

After time has passed, transfer the baked apples to another pan (so as not to damage the non-stick coating of the multicooker bowl) and using a masher or immersion blender, bring the apples to a homogeneous mass.

Transfer the mixture back into the multicooker, set the “baking” mode for 15 minutes.

That's it, the apple jam is ready!

All that remains is to put it in sterilized jars, roll up the lids, put it in the closet, and on long winter evenings enjoy the taste and extraordinary aroma of apple jam.

You can simply eat it as a snack with tea or spread it on a piece of loaf, previously spread with a thin layer of butter (not caked). You can make pies filled with jam or buns; the jam will not spread.

The color saturation of apple jam depends on the sugar, according to the classic recipe, sugar should be 66% (for one kg of apples - 600 grams of granulated sugar), but this will no longer be a healthy product, sweetness, you can’t eat a lot of it.

Eat apples, cook apple jam, be healthy!

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Recipes for dishes with apple jam

The jam can be consumed in its pure form - to do this, just cut it into pieces and eat it with tea. But if you have free time, why not use the product as a filling for delicious homemade baked goods?

A few simple recipes for baking with jam that won’t take the cook much time:

• Biscuit roll
  . Beat 3 chicken eggs with sugar (5 tbsp). Add salt to taste to the resulting mass, 1/3 tsp. baking soda, quenched with vinegar, 5 tbsp. l. flour and the same amount of milk powder. Mix the dough thoroughly and spread it on the surface of a prepared baking sheet (line it with parchment paper, spread it with butter and heat it in the oven). Bake the dough for about 10 minutes. Spread the finished pie with jam and roll it into a roll. It is important to do this carefully and quickly while the cake is hot. Otherwise it may crack.
• Muffins
  . Sift 280 g of flour to saturate it with oxygen and make a fluffy dough. Add 1 tbsp to flour. l. baking powder, 2 g salt, 1 tsp. vanilla and 120 g granulated sugar. In another bowl, beat 2 eggs, add 200 ml of milk and butter (approximately 80-90 g). Mix the dry mixture with the liquid mixture. The consistency of the dough should resemble thick sour cream. Divide the batter into the muffin cups, filling them only halfway. Place a spoonful of jam into each mold with dough and fill it to the top with the rest of the dough. Bake the dessert for 20 minutes, spread the tops of the finished muffins with butter and dip in sugar. The dish is ready to eat!
• Shortbread pie with apple jam
  . Beat 2 eggs with 1 tbsp. Sahara. Add 1/2 tsp to the resulting mass. baking soda, quenched with vinegar, 3 tbsp. flour and a pack of softened margarine. Knead the dough so that it does not stick to your hands. Divide it into two parts of different weights. Leave the dough in the freezer until completely frozen. Grate the largest piece of frozen dough and pour into a baking dish. Place a medium-thick layer of jam on top. Grate the remaining piece of frozen dough and cover the jam with it. Bake the pie in the preheated oven for 20 minutes. The browned dessert can be decorated with powdered sugar.
• Fried pies with apple jam
  . Peel 4 potatoes, boil and chop in a blender. If you don't have this device, use a regular masher. Add 85 g soft butter and 3 tbsp. l. vegetable Stir the mass and pour 2 tsp into it. dry yeast, a pinch of salt, 5 tbsp. l. sugar, 150 ml of water and the same amount of warm milk. Knead the dough; to do this, add 800 g of flour (less possible) to the prepared potato mixture. Leave the finished dough in a warm place to rise. Please note that it should be soft and slightly sticky to your hands. If your dough is too runny, add a little flour to it. When it has brewed and increased in volume several times, it should be divided into equal pieces and formed into pies. To make this process easier, wet your hands in vegetable oil. Fill the pies with jam and fry in vegetable oil. Place the finished pies on a paper towel to remove excess oil. Bon appetit!

Properties of Apple jam

How much does Apple jam cost (average price per 1 kg)?

Unlike apple jam, for the preparation of which only beautiful, undamaged fruits are ideally suited, apple jam can (and even should) be made from so-called fruits of substandard quality. That is, those that do not particularly attract us with their appearance - overripe and damaged. In general, soft apples or fairly hard ones are all suitable for apple jam.

In addition, the varieties of apples also do not matter much, the main thing is that they are summer, that is, juicy and sweet. You need to boil this jam down to a puree, but if this is difficult to achieve, as for hard fruits, you can easily use a blender. What is noteworthy is that this significantly reduces the cooking time of the jam - there is no need to rub the apple mass through a sieve, as our grandmothers and mothers often did.

To make the finished apple jam bright and look appetizing, you should choose red apples. It is thanks to the rich color of the apple skin that the appearance of the sweet delicacy will please the eye.

You can eat ready-made apple jam as an independent dish along with a cup of aromatic freshly brewed tea, although most often it is used as a filling for all kinds of baked goods. Pies, pies, buns, puff pastries, bagels, croissants, pastries - it’s simply impossible to list everything.

Basically, this delicate dish contains two components - apples and granulated sugar. Although chefs often add lemon or orange during cooking for piquancy and slight sourness, which significantly increases the gastronomic qualities and calorie content of apple jam.

Many caring mothers quite often prepare sugar-free apple jam for their babies, taking care of the condition of children's teeth and overall health. We can say that this is a good alternative to a more familiar delicacy, the main thing is to choose fairly sweet varieties of apples for making jam.

The industrial product is made not from fresh apples, but from applesauce, which is boiled with sugar. This is a homogeneous pureed mass of sour-sweet taste that spreads on a horizontal surface. The color of this dessert matches the color of the puree from which the jam is made.

In addition to the low calorie content of applesauce, the undoubted advantages of this product include the high content of pectin substances, which have antitoxic and radiation protective properties. It is they, when consuming apple jam, that bind and remove from the body such harmful substances as radioactive elements, toxins and heavy metals.

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How to make apple jam?

Few people think about it, but substandard fruits are used to make jam. Industrial producers rarely purchase first-class apples for this product. Slightly stale fruits with rot and dents are thoroughly washed, cleaned of missing fiber and mixed with sugar.

Therefore, if you have a lot of “substandard” fruits at home, you can safely cook the delicacy. Making apple jam at home is not difficult, but it takes a long time. For it, choose apples with sourness, preferably summer ones. Such fruits contain a large amount of pectin, a substance that helps thicken the fruit mass.

To make the sweetness fragrant, you can add all kinds of spices to it: cinnamon, cloves and other ingredients. To achieve the original taste, even food acid is often added to the product.

A simple step-by-step recipe for homemade apple jam of medium thickness without any additives

:

• Prepare 2.5 kg of sour green apples for baking. To do this, peel and seeds the fruits, cut them into 4-6 pieces and place them on a baking sheet.
• Bake the apples in the oven until fully cooked. If your oven is broken, you can boil the apples in a small amount of water or cook them in a double boiler.
• Press the baked fruit through a fine sieve.
• Add 1.5 kg of sugar to the resulting mass and place on the stove. Cook over low heat until the jam thickens. You can check the thickness of the product as follows: spread a drop of jam on a plate; if the mass does not spread, then the delicacy is ready!
• If you are preparing apple jam for the winter, place it in sterilized jars and close tightly with sealing lids. Wrap the jars in a warm blanket and leave in this position for several hours. If you plan to eat the prepared delicacy in the near future, the containers can be closed with a nylon lid and stored in the refrigerator.

The resulting jam will have a jam-like consistency. To make the product thick and elastic like marmalade, you will have to cook it for several hours.

Detailed instructions on how to prepare apple jam, which can be cut with a knife

:

1. Cut the peeled fruit into 6 pieces each.
2. Boil the apples for 15 minutes in a large container, after pouring 3-4 tbsp into it. l. water (so that the fruit does not burn).
3. Crush the soft apples into a puree.
4. Add sugar to the jam at the rate of 500 g of granulated sugar per 1 kg of fruit. Simmer the fruit porridge over low heat in a saucepan with the lid open for 4-5 hours.

The apple jam recipes don’t end there. It is enough to add lemon, orange or vinegar to it at one of the stages of preparation, and the product will acquire a completely unexpected taste and aroma.

Need to know! Many people are mistaken in believing that jam and jam are synonymous. The composition of the jam includes not only fruits and berries, but also the peel of these fruits, and sometimes the seeds. Jam is prepared from ingredients rubbed through a sieve. The structure of such a product is more uniform and dense.

Features of using apple jam

Apple jam has become a traditional sweet preparation for the winter, loved by both adults and children. It is eaten with bread, used as a filling for a variety of baked goods, and added to porridges, cottage cheese and various desserts. But besides the excellent taste, this product also has many other advantages that make it a very healthy delicacy. Read more about the benefits of apple jam for humans, how many calories this product contains, as well as the rules for its preparation and storage later in the article.

Apple jam: composition, preparation, recipes

The chemical composition of apple jam, its beneficial properties and contraindications for consumption.
How do you eat this product and what recipes using it are popular among amateur cooks? Apple jam is a favorite delicacy for children, a healthy and complete product that does not require additional preparation, and an indispensable filling for baked goods and desserts. The taste is reminiscent of fruit puree and differs from it only in its increased thickness. Making jam in your home kitchen is not difficult. What is included in this product and what interesting facts should modern consumers know about it?

The chemical composition of an apple and its calorie content

Ripe apples are not only a popular and appetizing delicacy, but also have a rich chemical composition. They contain a lot of useful substances, including various vitamins and minerals that are necessary for the normal functioning of the body.

A description of the nutritional value of 100 g of product is presented below:

• calorie content - 47 kcal;
• proteins - 0.4 g;
• fats - 0.4 g;
• carbohydrates - 9.8 g;
• water - 86.3 g;
• ash - 0.5 g;
• dietary fiber - 1.8 g;
• organic acids - 0.8 g.

Apple pulp contains the following components:

• vitamins (A, B1, B2, B4, B5, B6, B9, C, E, H, K, PP, beta-carotene) - cannot be synthesized in the body independently, but are needed for the formation of hormones and enzymes;
• macroelements (potassium, calcium, silicon, magnesium, sodium, sulfur, phosphorus, chlorine) - are part of the skeleton and various tissues of the body, ensure the occurrence of all chemical reactions, regulate the pH level of the body;
• microelements (aluminum, boron, vanadium, iron, iodine, cobalt, lithium, manganese, copper, molybdenum, nickel, rubidium, selenium, strontium, fluorine, chromium, zinc, zirconium) - are present in the human body in small volumes and are involved in many chemical processes;
• digestible carbohydrates (starch, glucose, sucrose, fructose) - provide a person with energy to carry out all life processes;
• essential amino acids (valine, isoleucine, leucine, lysine, methionine, threonine, tryptophan, phenylalanine) - support the proper functioning of the body and can only be obtained externally;
• nonessential amino acids (alanine, aspartic acid, glycine, glutamic acid, proline, serine, tyrosine, cysteine) - are involved in the synthesis of antibodies, enzymes, hemoglobin and various hormones;
• saturated fatty acids - have a beneficial effect on the condition of the skin and hair, participate in thermoregulation processes;
• polyunsaturated fatty acids (Omega-3, Omega-6) - ensure the normal functioning of cell membranes and take an active part in the synthesis of vital hormones.

Apple jam with zucchini

In mid-summer it remains the leader in low cost among garden products. Therefore, his participation in the sweet dessert will help save money for people who do not have their own garden.

Ingredients:

• 3 kg of young zucchini;
• 1 kg of any apples;
• 4 lemons;
• a pinch of zest;
• 4 kg white granulated sugar.

Recipe:

• We wash vegetables and fruits in running water and dry them with a kitchen towel.
• We clean the ingredients of the future jam from the peel and seed pods, cut them finely.
• Add sugar and set aside for 6-8 hours.
• Bring the mixture to a boil, reduce the heat. Cook until fruits and vegetables are soft.
• Peel the lemons, cut into small pieces and mix with zucchini and apples.
• We pass everything through a meat grinder or break it up with a blender.
• Boil until the desired thickness, 10 minutes before readiness, add a little lemon zest if you want the taste of the delicacy to become pronounced, citrusy.
• Place the hot dessert into sterilized jars, immediately roll up and insulate.
• We take it to the pantry or underground for storage.

Making apple jam at home is not difficult, the main thing is to follow all the recommendations. This unusual preparation can be served with tea or used as a filling for pies or rolls.

Apple jam can be prepared in the classic way, as well as using thickeners, starch, and gelatin. Excellent jam can also be cooked in a slow cooker. A wonderful taste is obtained if you add various berries and fruits along with apples. They go well with many flavors.

How to make apple jam at home

Apples are the most popular fruit, available almost all year round.

The best jam is made from homegrown apples, without nitrates, so basically such preparations for the winter are made in August-September, when the gardens are full of their own ripe fruits. Such apples exude a real apple aroma. These are the fruits that nutritionists recommend for weight loss, improving digestion, and replenishing the body’s vitamin reserves.

Due to the fact that apples by nature contain pectin, and this is a natural thickener, you don’t need to add anything to the jam to thicken it. Just increase the cooking time. Apples also go well with other fruits and even vegetables, for example, carrots. So there will be enough jam options for you.

Apple jam recipes

To prepare any version of jam, you need to properly cook the apples. To do this, you need to wash the apples, peel them, remove the seeds and rough skins in the middle of the apples.

What kind of pan is needed to boil apples? It is best to take a stainless steel container. In enamel, jam often burns, and in aluminum or copper it oxidizes.

Apple jam, a simple recipe

A recipe that even beginners can succeed in. It is done very quickly, in the evening you can already try jam with tea or even make pies.

We will need:

• 1 kg apples of any variety
• 1 kg sugar

Making apple jam

In this option, you don’t have to cut out the seeds; they will remain in the sieve, so don’t do extra work.

Place the apples cut into slices into a cooking container and add water to lightly cover them. Place on the stove and simmer for ten minutes, let cool slightly, drain the water, of course. Then simply rub all the apples through a sieve.

Pour sugar into the resulting brew, first turn on medium heat, after boiling, turn it to low and cook, standing nearby and stirring with a wooden spoon or spatula.

The jam is cooked for about half an hour, sometimes less or more depending on the juiciness of the apples. If you constantly stir it while cooking, the mass will be homogeneous, evenly cooked, and transparent caramel color. To make sure it’s ready, drop a little mixture onto the saucer and start swirling it, does the drop hold its shape? Then you can put it in jars.

Thick apple jam for the winter

You can make apple jam of any consistency, some like it liquid, while others like it thick enough to stand up to a spoon. This is what we will prepare.

To do this you need:

• A kilo of apples
• Glass of sugar

The process of making jam

Wash the apples and cut them into two halves, cutting out the seeds too. You can grate the apples, or grind them in a meat grinder - whatever suits you. Transfer the resulting mass into a saucepan in which you will cook the jam, but you don’t need to add water, the juice that has been released will be enough.

We begin to gradually heat the apple mass, not forgetting to stir. When it softens and the pieces become transparent, you can grind it again with a blender. Next, immediately pour in the sugar and cook over low heat for about 40 minutes until tender. The jam will darken and become thick, after which we put it into jars.

Apple jam in a slow cooker

Thanks to this indispensable assistant in the kitchen, life has become more enjoyable; a multicooker saves us so much time, because we don’t have to keep watch, stir, or be afraid that it will run away or burn.

We will need:

• A kilo of apples
• Half a kilo of sugar
• Half a lemon

How to cook apple jam in a slow cooker

Rinse the apples under running water, remove the skin and core and cut into thin slices. Now we transfer it to a multi-cooker bowl, pour a third of a glass of water into it and bring it to a soft state in the baking mode.

We check with a fork, if the apples begin to fall apart, we crush them or chop them with a blender, mix them with sugar and squeeze the juice from half a lemon. Now all that remains is to close the lid and, choosing the same baking mode, cook our jam for an hour. When the time is right, look into the slow cooker and check for readiness. The jam is placed into jars while hot.

White filling apple jam, recipe

This option is ideal for serving with desserts. If the jam will be used for baking various pastries, then the jam should be boiled longer - about 20 minutes until almost completely thickened.

You will need the following products

:

• White filling apples - 2 kilograms
• Sugar - 1 kilogram
• Cinnamon - 0.5 teaspoons

What are the benefits of apple jam for the body?

Homemade apple jam is not only a very tasty addition to your daily diet, but also has many beneficial properties.

Despite the fact that during the cooking process some of the useful components disappear, the finished product retains many minerals that a person needs for normal life, so apple jam is recommended for adults and children, women during pregnancy and even when losing weight. The main thing is to follow the norm and not get too carried away with the sweet treat.

Children

Many parents believe that consuming homemade apple jam is very beneficial for the child’s body, because it contains many useful substances and vitamins. Many children really love this product, but after heat treatment and adding sugar, a significant part of the vitamins from apples is lost, and the resulting delicacy becomes very high in calories.

• Before giving your baby apple jam, you need to study the effect of this product on the child’s body:
• lifts the child’s mood - “fast” carbohydrates are instantly absorbed by the body and raise the sugar level in the baby’s body, but only for a short time, after which the amount of sugar in the blood decreases sharply, which is accompanied by lethargy, decreased attention, irritability and even aggressiveness;
• is a source of vitamins - after cooking with sugar, apples retain some of the nutrients, but only if the heat treatment time was no more than 5 minutes;
• has a detrimental effect on tooth enamel - the product contains a lot of sugar and destroys children’s teeth, so after consuming the product you need to rinse the child’s mouth thoroughly with water;
• can provoke the appearance of excess weight - apple jam is a high-calorie product and its quantity in a child’s diet should be limited (the permissible daily allowance for a child is no more than 40 g);
• can cause food allergies - eating foods high in sugar often causes diathesis in young children, so apple jam is not recommended for children under 3 years of age.

Plum jam - calorie content, beneficial properties, benefits and harms, description

Calories, kcal:

285

Carbohydrates, g:

73.6

Powidła is how this delicacy was once called in Poland. It was from the Polish language that its name was borrowed, which is translated as jam. When it was first prepared is not known to this day. It should only be said that it was mentioned already in the 1st century AD in a book called “Culinary Issues”, so it can be classified as a dessert with a history. The homeland of the jam has also not been found. Among the contenders for the championship are the Far East and the Roman Empire.

Plum jam is prepared from ripened, soft and even overripe fruits. Damaged and bruised berries may be used. The plums are washed, pitted, and then brought to a puree state (raw or pre-steamed) and boiled with or without added sugar. Plum contains quite a lot of pectin, which has a gelling effect (calorizer). To give the jam a special taste and aroma, various spices (cloves, cinnamon) are added to it. And to achieve a piquant sourness, food acid (for example, citric acid) is sometimes added to it.

This delicacy has a homogeneous (without inclusions), dense (not spreading) consistency. It should be noted that jam only from plums is noticeably thinner than, for example, from apples. Its color is rich brown and even purple, and its taste is sweet and sour.

Jam is a high-calorie product and has a high sugar content (about 60 percent). There is relatively little water in it - 34%.

GOST R 51934-2002 divides jam into sterilized and non-sterilized. Each type is also divided into grades based on characteristics such as appearance, taste, smell, and color: superior and first.

The sterilized version in a glass jar is stored for up to two years, and in a metal jar - 1 year and requires a temperature range from 0 to +25 degrees. Unsterilized jam with a preservative should be stored at a temperature from +2 to +10 degrees for no more than 6 months. An unsterilized product without the addition of preservatives requires a temperature of +2 to +8 degrees and is stored within 3 months.

Calorie content of plum jam

The calorie content of plum jam is 285 kcal per 100 grams of product.

Composition and beneficial properties of plum jam

Plum jam combines taste, aroma and benefits. Plum is characterized by a wealth of minerals (calcium, phosphorus, potassium, sodium, chromium, magnesium, zinc, copper, iodine, manganese, fluorine). It also contains a lot of various vitamins (A, E, C, B1, B2, PP, B6). It should only be noted that after heat treatment no more than 30% remains. But vitamin P is preserved even after processing. There is quite a lot of it in plum fruits (calorizator). It helps lower blood pressure and also strengthens the walls of blood vessels.

In addition, plum jam has a laxative effect and also performs the function of cleansing the body of “negative” cholesterol.

Damage to plum jam

This sweet food should be consumed within reasonable limits. The fact is that it increases the level of glucose in the blood, negatively affects the figure and can provoke dysbacteriosis.

Due to the high glucose content, jam is contraindicated for people with diabetes.

www.calorizator.ru

Harm and possible contraindications

Despite the large number of useful qualities, apple jam should not be consumed by certain categories of people with health problems. Some components included in the product may adversely affect the functioning of the body in the presence of diseases.

• Apple jam should not be consumed in the following cases:
• if you have problems with excess weight - in combination with sugar, apples have a high calorie content and can aggravate the problem;
• people with intestinal and stomach diseases (gastritis, ulcers, colitis) - apples contain fruit acid, which does not disappear completely even during heat treatment and irritates the gastric mucosa;
• if you have caries or other dental diseases, sweet jam accelerates the destruction of tooth enamel and can aggravate the problem;
• with a tendency to food allergies;
• for diabetes mellitus - the product contains a lot of glucose and causes a rapid rise in blood sugar levels.

Apple jam with xylitol

This recipe with photos at home will be useful for sweet lovers who, for one reason or another, cannot consume sugar. It should be remembered that to obtain high-quality filling for pies and rolls you will need slightly less substitutes than regular sweetener.

Ingredients:

• 1.2 kg of light apples;
• 110 g xylitol;
• 1/2 tbsp. purified drinking water.

Recipe:

• We clean the fruits from the peel and seed boxes, chop them into small pieces. Place the ingredients in a saucepan with a thick bottom and add water.

• Place the container with the fruits on the fire and bring to a boil.

• Simmer over low heat under the lid until the contents are completely softened.

• Chop the apples in any convenient way and add xylitol. Stir and cook until desired consistency.

• Place the hot treat into dry-sterilized jars and seal tightly. Cover with a warm blanket on all sides and wait a day for the jars to cool completely.

• We take it to the basement for storage.

Advice: do not throw away fruit peelings - you can use them to make delicious compote or apple kvass.

Shelf life of apple jam

Prepared apple jam must be stored under certain conditions so that the product does not ferment. The shelf life of the delicacy depends on the ambient temperature, the container in which the product is located, and how much sugar was used during cooking.

Basic tips for storing apple jam are listed below:

• the product is stored in small glass jars covered with metal lids (screw or tin);
• To prevent mold from forming on the surface of the treat, you need to close the jars only after the mixture has completely cooled;
• if when cooking the product the ratio of apples to sugar is 1:1, then jars of jam can be stored at room temperature for 2–3 years;
• the product must be placed in a dark place with good ventilation - under the influence of light, bacteria may begin to multiply in the mixture;
• You cannot store jam near heat sources - too high an air temperature will cause fermentation processes;
• jars of jam cannot be stored at sub-zero air temperatures - the glass container may burst if the mass inside it freezes;
• if a small amount of sugar was used during the preparation of apple jam, then the product can only be stored in the refrigerator for several months in a hermetically sealed container;
• When using plastic lids, sprinkle the surface of the apple jam in a jar with a layer of sugar and store it in the refrigerator for 2-3 months.

Apple jam in a slow cooker

If you have such a unit in your house, you shouldn’t think about how to cook a delicacy at home. Using a multicooker, the product turns out to be quite thick, suitable for filling donuts and.

Ingredients:

• 1 kg of any unripe apples;
• 1/2 medium lemon;
• 2 tbsp. white granulated sugar;
• 1-1.5 tbsp. purified drinking water.

Recipe:

• Thoroughly wash and dry the apples. Cut the peel into a separate pan, cut the fruit into 4 parts. We take out the seed boxes with a knife and send them to cleaning.
• Place the apple slices in a bowl and add ½ cup of water. Close the unit and turn on the baking mode for 30 minutes. At the same time, add the remaining cleaning water and bring to a boil on the stove. Reduce heat, keep on fire for about 20 minutes.
• Using a wooden mortar, turn the contents of the bowl into a homogeneous mass. Or transfer the soft pieces along with the juice into an iron saucepan and smash the fruit with an immersion blender. Then put the puree back into the slow cooker.
• Squeeze the juice from half a citrus here and add the amount of sugar required by the recipe. Strain the decoction of the scraps into the contents of the unit and mix thoroughly. Close the lid and turn on the baking mode for 40-45 minutes.
• From time to time we check for thickness - different varieties of apples may boil a little longer or faster than the specified time. Sterilize the jars in the oven at 100 degrees for about 10 minutes, let them cool slightly.

• Place jam into prepared containers and roll up. We turn it over and insulate it. We take it out to the cellar or basement the next day.

Tip: you should choose not very ripe fruits so that the preparation is thick.

Cooking recommendations

In order for the sweet fruit treat to have an excellent taste, it is recommended to prepare it according to certain rules. They will also help preserve most of the nutrients in the finished product and increase its shelf life.

Below are the basic recommendations for making apple jam:

• to make mixing easier, for cooking the delicacy you need to take wide containers with small sides - a bowl or basin is best;
• In order for the product to be well stored in jars and not to ferment, you must strictly follow the proportions of apples and sugar specified in the recipe;
• for cooking, you can use only enamel dishes or stainless steel containers - these materials do not react chemically with the fruit acid of apple pulp;
• During the cooking process, the heat must be increased gradually so that the mixture does not burn;
• the jam must be stirred periodically so that it does not stick to the bottom and walls of the container;
• You cannot use overripe apples for cooking - during the cooking process they will lose their taste, and their pulp will not hold its shape;
• In order for apples to retain their taste and aroma, the heat treatment time should not exceed 30 minutes;
• The readiness of the jam can be determined by lowering the apple slices to the bottom of the container;
• When pouring the mixture into jars, they are filled to the very top so that there is a minimum of air and bacteria inside the container.

Video: apple jam

To get the maximum benefit from apple jam, you need to know about its effect on the human body and follow the recommendations for preparing and storing the finished product. With the help of the recommendations listed in this article, you can not only prepare a tasty and healthy delicacy, but also eat it correctly.

source

Dietary apple jam without sugar, which is suitable even for kids

Sugar-free apple jam is not only tasty and healthy, but also very economical. And for those who adhere to a diet or proper nutrition, this is also a wonderful dessert and many vitamins. How to prepare this apple jam?

Products:

• apples – two kilograms;
• water – 400 ml.

Preparation:

• we clean and cut the fruits;
• put in a pan or basin;
• fill with water;
• simmer for about forty minutes;
• let the fruit mass cool and puree;
• put it on the stove again and cook until done for an hour and a half, remembering to stir the puree with a wooden spoon;
• put into jars;
• sterilize jars filled with jam;
• roll up the lids;
• we lower it into the cellar or put it in the basement.

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Tags: homemade, jam, puree, condition, apple

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Jam: to eat or not to eat?

How nice it is to remember in winter the hot, sunny summer! The easiest way to do this is to enjoy a sweet dessert made from fruits or berries. There are many options, all you have to do is choose what to enjoy: jam, preserves or marmalade. This article will talk about jam, its benefits and principles of preparation.

Historical reference

Such a natural delicacy as jam appeared on Earth a very long time ago. Scientists still cannot come to a consensus on the question of which region is the historical homeland of the product. Some call Ancient Rome, others mention the Middle East. However, it is known for certain that the Romans, who belonged to high society, were very fond of jam. The delicacy came to the European continent thanks to the knights who carried out the Crusades, and gained great popularity in the era of the Dark Middle Ages.

The taste of jam was once admired by great and even crowned heads. It was served at the end of the meal as a sweet dessert, usually placed in silver dishes. The ingredients of the delicacy included not only the usual berries and fruits, but also nuts, candied fruits, figs, medlars, and eggplants. Of course, the taste of such a product was very unusual.

Description of the treat

What is jam? This is fruit and berry puree, which is subjected to long-term heat treatment, or more precisely, cooking with the addition of a large amount of sugar. Often the dessert is flavored with aromatic spices, which give the delicacy, among other things, an original taste - for example, cloves or cinnamon. It is popular to add citric acid to the jam, which provides the sweet dessert with a piquant sourness.

We are dealing with a fairly high-calorie product. The reason for this phenomenon lies in the contents of the treat: the lion's share of it (60%) consists of simple carbohydrates. But the liquid in this product is half as much.

Jam should not be confused with other fruit and berry desserts. It differs from jam and jam in its high density of texture, significant consistency, as well as sufficient uniformity and an impressive boiling point, reaching 104ºC. As a rule, jam has a dark brown or brown tint. Today it is packaged in glass or plastic containers. Previously, in Soviet times, this dessert was cut into pieces and wrapped in paper when sold.

To make jam, they take both whole and substandard fruits, and even halves of fruits. The best dessert is made from plant materials rich in pectin substances - apricots, apples, pears, plums. The ideal berries for the base component of jam are cherries, cranberries, lingonberries, blueberries, and cherries.

About the benefits and harms of jam

Nowadays, almost no one uses jam in its pure form. It is only sometimes used as a filling for pies or pies, nothing more. And especially now you won’t meet women who would prepare this sweet dessert for the winter, which is not surprising: cooking jam is a long, tedious process that requires accuracy and attentiveness.

In their own way, the housewives are right. Moreover, if you consider that in reality jam does not have many beneficial properties, especially compared to other fruit and berry desserts. The amount of vitamins C, group B, and beta-carotene in the delicacy is reduced to negligible levels, since prolonged heat treatment destroys most of these compounds. To be fair, it is worth noting that cooking does not have a negative effect on the volume of mineral salts in dessert. But there is little joy in this: the benefits that the macro- and microelements of jam could bring to the human body are almost completely overshadowed by the harm resulting from the huge share of fast sugars in the product. If you eat a sweet dessert regularly and without moderation, you can easily gain weight in a short time, provoke a sharp jump in blood glucose levels and cause an allergic reaction.

The only thing in which jam really surpasses other types of fruit and berry desserts is the pectin content. Thanks to soluble fiber, which this substance is, intestinal function improves, constipation disappears, the level of “bad” cholesterol in the blood decreases, and the body is freed from waste and toxic toxins. In addition, with the help of jam you can easily replenish energy reserves, increase your own performance, make your brain work more actively, and lift your mood.

What can be said about the dangers of sweet dessert? In addition to the figure, it causes damage to the teeth, provoking the development of caries; skin, worsening its condition and accelerating the aging process; contributes to the occurrence of diabetes mellitus.

The best jam recipes

From apples

. You will need: 1 kg of sour fruits, peeled, and 600 g of granulated sugar. The apples must be freed from the core with seeds, divided into four parts each, and steam these pieces for 15 minutes to soften. Then you need to grind the apples into puree, which should be boiled with sugar until it acquires a thick consistency.

From pears

. Ingredients: 1 kg of fruit, 0.5 kg of sugar, a couple of glasses of clean water, citric acid (4 g). Pear jam is cooked in the same way as apple jam, with the only difference being that the puree is combined with liquid, simmered on the stove until the volume of the dessert is reduced by half, and only then sugar is added to the delicacy.

From blueberries

. Ingredients: 600 g sugar, 1 kg berries. The plant material must be passed through a meat grinder, then put the resulting pulp into a low container with a wide bottom and put on low heat. Blueberry jam is boiled until its quantity is reduced by half. Then add sugar to the treat and continue cooking until done.

Let the jam become a worthy dessert on your table!

source

Pear jam - calorie content, beneficial properties, benefits and harms, description

Calories, kcal:

215

Carbohydrates, g:

56.8

It is not known today when and where jam was first made. The Far East and the Roman Empire claim primacy. It is also worth noting that this is a rather ancient dish. It was mentioned back in the 1st century AD in the book “Culinary Questions”. Its name is borrowed from the Polish language, in which it sounds like

powidła.

Pear jam is prepared (as a rule) from very ripe and even substandard fruits. The pears are peeled from seeds and rot, and then steamed, pureed and boiled together with sugar. To add a special taste and aroma, various spices (vanilla, cloves, ginger or cinnamon) are added. And to make the jam with sourness, food acid (for example, citric acid) is sometimes added to it.

This delicacy has a homogeneous (without inclusions), dense (not spreading) consistency. Sometimes it is so elastic that it can be cut with a knife (calorizer). Its color ranges from yellow to light brown, and its taste is sweet and sour.

The product is characterized by a high sugar content (up to 60%) and a small amount of moisture (approximately 34%).

Types of pear jam

In accordance with GOST R 51934-2002, jam is divided into two types: sterilized and non-sterilized. These types are additionally (depending on characteristics such as appearance, taste, smell and color) divided into grades: superior and first.

The shelf life of jam depends on the container, preservatives and whether it has been sterilized or not. Sterilized jam in a glass jar is suitable for consumption within 2 years, and in an iron jar no more than 1 year. It should be stored at temperatures from 0 to +25 degrees. An unsterilized product with the addition of preservatives is stored at a temperature of +2 to +10 degrees for six months. And the unsterilized version without preservatives should be stored at a temperature of +2 to +8 degrees, but no more than 3 months.

Calorie content of pear jam

The calorie content of pear jam is 215 kcal per 100 grams of product.

Composition and beneficial properties of pear jam

This tasty product is also endowed with a number of useful properties. One has only to note that after prolonged heat treatment, pear fruits lose a significant amount of nutrients (about 30% remains). And it is endowed with large quantities of calcium, phosphorus, magnesium and silicon. The following vitamins are present in the pear: C, B1, PP, P, provitamin A. At the same time, organic acids, pectin, beta-carotene and fiber are almost completely preserved.

Pear puree has a beneficial effect on the functioning of the liver and kidneys, and is also a great tonic. It also has a fixing effect.

Harm from pear jam

You should pay attention to the fact that pear jam should be eaten in moderation (calorizator). Since it can provoke dysbacteriosis, have a negative impact on the figure and even increase blood glucose levels.

People with diabetes should avoid this delicacy, as it contains large quantities of glucose.

Use of pear jam in cooking

Pear jam can serve as an independent dessert. It is also suitable for filling baked goods.

www.calorizator.ru

Fun facts about apple jam

Soft and juicy fruits of summer varieties are suitable for making jam. White filling, Melba, Grushovka will boil quickly. To obtain red jam, apples with red or striped skin are suitable.

The longer you cook the jam, the darker it will be.

When cooking apple jam, the initial volume of the apple mass is reduced by 2 times. It is worth considering that as it cools, the apple jam will become thicker.

The readiness of apple jam is checked as follows: place a teaspoon of the product on a plate (dry, cold). If the jam retains its shape (does not spread), it is ready.

How much sugar to take depends on the type of apple: if the fruits are sour, increase the amount of sugar by 30%.

When cooking, you can add pieces of lemon or orange (with peel), citrus fruits will add a subtle aroma and add piquancy to the apple jam.

To cook jam without adding sugar, boil the apple slices for 10 minutes in a small amount of water (for 1 kilogram of apples - 200 milliliters of water), then rub through a sieve and boil for 10 minutes. Jam cooked without sugar should only be placed in sterilized jars.

Calorie content of apple jam is 190 kcal/100 g.

The main value of apple jam is natural pectin substances that can remove toxins and heavy metal salts from the body.

Apple jam is used as an independent sweet dessert, and also as a filling for pancakes, pies, donuts, and waffles.

Store apple jam in a cool, dark place for up to 3 years.

Among all the apple preparations for the winter, thick and aromatic jam occupies a special place. At home, preparing it will take no more than 2 hours, and it is not necessary to constantly monitor the process. If a few years ago such dishes could only be cooked on the stove, today they are being cooked using modern devices. Even though this does not save time, and sometimes even increases the processing time, the apple dessert turns out to be more aromatic, rich and thick. Before you begin manipulation, you should familiarize yourself with a number of important points and advice from professionals.

Despite the fact that approaches to processing apples for jam may be different, there are a number of universal rules for making jams for the winter. They will help you get optimal results when working with the main component at home:

• For jam, it is better to take soft and juicy fruits; summer varieties are considered the best option. The fastest way to boil according to the given recipes is White filling and Grushovka.
• If you want your dessert to have an attractive red tint, then you should choose fruits with red or variegated skin. And you need to remember that the longer you cook the composition, the darker the final product will be.
• When deciding how many jars to take for winter preparations, you should know that the initial volume of apples will decrease by about half as a result of cooking. In addition, frozen jam is thicker than still hot jam.

Tip: Usually all recipes involve the use of sweet or sweet and sour fruits. If sour apples are used, then the recommended amount of sugar should be increased by 25-30%. Otherwise, the taste of the final product will be too specific.

• To check the readiness of the composition, you need to take a teaspoon of the mixture and place it on a saucer. If the dessert retains its shape and does not spread, it is ready and can be covered for the winter.
• Jam is traditionally considered a single-ingredient delicacy, but to make it even tastier at home, housewives add pieces or citrus zest, cinnamon, ginger or vanilla to applesauce.
• A properly prepared product can be stored in a cool place for 3 years without the risk of losing its quality.

Regardless of how much and how the jam is cooked, it retains a lot of pectin. These are natural substances that help remove heavy metal salts and toxins from the body.

Recommendations for preparation

1. To make puff pastry puffs with jam from puff pastry fluffy, with many layers, the sheet does not need to be rolled out. When rolling, the structure is disrupted; during baking, it becomes thinner and sticky;
2. If the jam is a little runny, then first sprinkle potato starch onto a rectangular piece of dough, and only after that add the filling. During baking, starch will prevent the jam from leaking out and will make it thicker;
3. For better adhesion, the edges of the workpiece should be wetted with water;
4. To ensure that the puff pastry puffs with apple jam made from puff pastry are golden brown on top and have a crust, before putting them in the oven, they need to be brushed with a raw egg. Break 1 egg into a deep plate, mix thoroughly and apply a thin layer onto the baked goods using a silicone pastry brush;
5. Apple jam puffs made from puff pastry should be placed in a preheated oven;
6. During baking, you do not need to open the oven door often so that the temperature remains constant. This is necessary for the baked goods to be fluffy and baked;
7. If the baked goods cook faster from below and burn, then you need to place a container of water under the baking sheet;
8. Before serving, the dessert can be sprinkled with crushed nuts (walnuts, hazelnuts, almonds, peanuts), sunflower seeds, sesame seeds, poppy seeds, so it will acquire additional aroma and taste;
9. If jam or marmalade is not available, you can use fresh frozen berries as a filling. In this case, the filling needs to be sweetened further. Starch is required, otherwise the juice from the berries will leak out, as a result of which the baked goods may burn and their appearance will be ruined.

Don’t be afraid to combine different fillings and shapes. Experiment, please your friends, loved ones, colleagues.

Recipes with photos from ready-made puff pastry without yeast with jam do not require special skills or knowledge, are easy to prepare, and economical. The main desire!

Puff pastries, which became widely available about 20 years ago, very quickly gained extraordinary popularity in our country and became a kind of fast food, suitable for both delicious tea and a quick snack on the run. After all, these pies, made from soft and airy puff pastry, can be made with a wide variety of fillings that you can imagine - from simple cheese or minced meat to exotic berries and fruits. In addition, the availability of ready-made puff pastry in any store allows us to create at home, producing delicious sweet or savory pastries to suit any cravings and even the most demanding taste.

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Puff pastries with jam are one of the most popular and at the same time simplest versions of puff pastries that you can imagine. Indeed, in fact, apart from a package of puff pastry and a jar of ready-made fruit or berry jam, nothing more is required to prepare these pies. In addition, the procedure for making jam puffs is so simple that even a child or a completely inexperienced cook can easily handle it. Therefore, if you are just mastering the art of home confectionery or want to introduce your children to this interesting and useful activity, then you should start by preparing just such simple pastries, since the result will certainly be beyond praise.

Delicious homemade puff pastries with jam can be prepared in less than an hour, but they, without any doubt, can compete with any sweet pastries that are usually bought for tea. After all, when you take out the piping hot pies from the oven, exuding the aromas of fresh baked goods and rich fruit filling, even the most ordinary everyday tea party turns into a real holiday for the soul and body. Puff pastries with thick and aromatic sweet and sour apple jam, prepared according to this simple recipe, perfectly lift your spirits and bring together family and friends for long and pleasant gatherings. Have a nice tea party!

A few recommendations from experienced housewives

Despite the fact that approaches to processing apples for jam may be different, there are a number of universal rules for making jams for the winter. They will help you get optimal results when working with the main component at home:

• For jam, it is better to take soft and juicy fruits; summer varieties are considered the best option. The fastest way to boil according to the given recipes is White filling and Grushovka.
• If you want your dessert to have an attractive red tint, then you should choose fruits with red or variegated skin. And you need to remember that the longer you cook the composition, the darker the final product will be.
• When deciding how many jars to take for winter preparations, you should know that the initial volume of apples will decrease by about half as a result of cooking. In addition, frozen jam is thicker than still hot jam.

Tip: Usually all recipes involve the use of sweet or sweet and sour fruits. If sour apples are used, then the recommended amount of sugar should be increased by 25-30%. Otherwise, the taste of the final product will be too specific.

• To check the readiness of the composition, you need to take a teaspoon of the mixture and place it on a saucer. If the dessert retains its shape and does not spread, it is ready and can be covered for the winter.
• Jam is traditionally considered a single-ingredient delicacy, but to make it even tastier at home, housewives add pieces or citrus zest, cinnamon, ginger or vanilla to applesauce.
• A properly prepared product can be stored in a cool place for 3 years without the risk of losing its quality.

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Regardless of how much and how the jam is cooked, it retains a lot of pectin. These are natural substances that help remove heavy metal salts and toxins from the body.