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It upsets every housewife when beautiful, but unripe apples fall to the ground. You cannot eat them. They are hard, sour and tart. But this is not the end. You should not bury them in the ground. You can make jam from unripe green apples. In appearance, their slices will then look like amber. From overripe fruits, only jam and mashed potatoes are ideal.
Can I make green apple jam for the winter?
Of course, even unripe fruits contain a large amount of vitamins, trace elements and easily digestible iron.
Preparation of containers and products
Apples are washed and cored. The peel is almost never cut off. During cooking, it becomes soft, does not spoil the taste of the product.
For sterilization, jars are chosen without chips and cracks. The covers are free from defects. Before sterilization, the container is washed with soapy water or soda.
The jars can be sterilized in the oven. They, while still wet, are placed on a wire rack or baking sheet. Then the oven is heated to 110 ° C and the jars are kept in it for a quarter of an hour. It is better to boil lids with elastic for 20 minutes. The rubber will melt in the oven.
Banks are allowed to cool for some time and taken out with dry towels. If you use a damp cloth, they will burst. Also, jars are sterilized over the steam of a kettle, in a saucepan or slow cooker.
How to make unripe apple jam at home?
If the fruits are too sour, it is recommended to mix them with other fruits. This will enhance the taste and aroma. Prepared from green fruits jelly, confiture, apple shavings.
A popular unripe fruit “amber wedge” recipe includes:
- apples - 1 kilogram;
- sugar - 1 kilogram;
- 250 milliliters of water.
It is not necessary to remove the skin. Cut green fruits into slices. After that it is covered with sugar and mixed thoroughly. Leave to soak and let the juice sit for 12 hours.
Then they mix and see if there is enough juice. With a small amount of it, pour in a glass of water, in the case when it is enough, this is not worth doing. After boiling over low heat, cook for 20 minutes. Leave to cool. This procedure should be repeated 4 times.
Fast cooking method
This method will require:
- 3 kilograms of apples of any kind;
- 500 grams of sugar.
The apples are cut into large slices and sprinkled with granulated sugar. Put for a couple of days in a dark, cool place. A refrigerator is not suitable in this case. The workpieces should be mixed twice a day. Then put on fire, cook for 10 minutes. Fill the jars with hot jam and roll up.
In a multicooker
Jam from unripe fruits can also be prepared in a slow cooker. The Antonovka variety is more suitable in this case. This will require:
- a kilogram of apples;
- medium lemon;
- a glass of raisins;
- 800 grams of sugar;
- 100 milliliters of water.
Peel the apples, cut into cubes, pour over the juice of one lemon. Leave to stand for 20 minutes. Select the "Jam" program on the multicooker, set the timer for 45 minutes. Pour water, add sugar, press "Start". The mixture is constantly stirred until the granulated sugar dissolves.
The raisins are washed and dried with a paper towel to remove excess moisture. Pour raisins into the boiling syrup, bring to a boil. Then apples are poured.
Skim off the foam during cooking. At the end of the program, the jam is left to cool.
Then they turn on the "Jam" mode again, set the timer for 40 minutes. Cook, stirring and skimming. A little cinnamon can be added 10 minutes before the end. While still hot, the jam is poured into sterilized jars, rolled up and cooled.
Bulgarian style with walnuts
For jam with spices you will need:
- a kilogram of unripe apples;
- 150 grams of shelled walnuts;
- 180 grams of sugar;
- a couple of bay leaves;
- 3 black peppercorns.
Cut the apples into slices, add a couple of tablespoons of lemon juice and some lemon slices. Pour in sugar, put 2 bay leaves and 3 black peppercorns. Bring to a boil and simmer for 10 minutes. Then they take out a bay leaf and lemon, add walnuts. Cook for 15 minutes.
With ginger and cranberry
Ideal with fresh buns. To prepare it, you will need:
- a pound of cranberries;
- 150 grams of apples;
- 4 centimeters of ginger root;
- a pound of granulated sugar;
- 120 milliliters of water.
Water and sugar are mixed in a metal container. Put on fire and stir until granulated sugar dissolves. The syrup is poured into cranberries, boiled for half an hour. Pour in thin slices of apples and finely chopped peeled ginger. Cook for 15 minutes. While still hot, it is placed in sterilized jars and rolled up.
Storage of workpieces
Green apple jam can be stored in a cool dry place for up to 2 years. Preservation with cranberries - no more than a year.