Apple jam "Long"

And sho ??? And de ???

Reporting. I did this time on apple juice. I boiled the syrup twice a day - in the morning and in the evening, so I coped faster this time (it was just that the castrul was constantly looming on the stove - I was in a hurry). I will say right away that at first the apples had a very unpresentable look, much worse than in syrup on water, the juice is dark, apples too some dumb But kada I welded it all - it turned out straight shine - amber-nous-transparent slices. It differs from jam without juice in a richer caramel taste and color. 4 jars of 0.45 kg each came out of 1.8 peeled apples, including three with wedges (I did not fill it tightly) and one - pure syrup

Well, Slavate !!) Did you press the juice yourself?

No, I was a current soap apples and collected Crushed husband with a huge press. I closed 30 liters, but for the sake of this yummy of yours I opened a liter jar - and I never regretted it.

Sinister. how many times did I say .. take care of the man !!)

I rarely use it For the press in the sense - once every two years, kada apple harvest
By the way, this year I discovered a new kind of jam, and quite by accident and with the help of your recipe. We have an apple tree with small and very hard fruits, so I decided to close them whole according to your recipe, I only added spices to the syrup - cinnamon, balian, cardamom and vanilla ... I thought it would turn out to be something like a paradise apple jam, yeah .. .. Figushki - apples burst already at the second insertion into the syrup and spread right before our eyes. There is nothing to do - I still boiled them and rubbed them through a sieve - the jam turned out to be a song! What a useful recipe you have, and you are meaner and I am good

Lan, I won't !!) We'll be alive next year, I'll try to cook like that too. And then cleaning is the most dreary thing in this process. (

In fact, I hate peeling apples and potatoes

[Omela]

Omela, for the second year I have been making jam according to this recipe ... I got the previous supply only "on great holidays" and "for myself, beloved, on the sly" ...
Thank you!

[Light]

Light, I am very happy! I also cooked two portions.

[Ksyushik]

Ksyushik, I cook candied apple jam in almost the same way), with the only difference that I don't shift the apples from the syrup, but bring the syrup to a boil but I don't boil together with apple slices) and so 3-4 times) ...

The question is, is there a significant difference between these two methods of making long jam?

I mean, is it worth bothering with shifting apples from syrup, or will it end up the same thing?

I'm making such a jam now

I don't shift the apples, just after a day I bring the mass (syrup and apples) to a boil, cook slowly for 5-10 minutes, remove the pan for a day, then repeat the process again. During this time, the apples are soaked in hot syrup and turn into candied gummies

[Tanechka]

Tanechka, it turns out that the procedure for cooking candied / long jam with you is almost the same, with the only difference that I only bring it to a boil, and you boil for a few minutes)) ...

But, by the way), what does boiling give us, or rather jam)), albeit short-term, but still?

Tanyush, and how much sugar do you put in 1 kg. apples)?

I was actually wondering if there would be a noticeable difference between candied / long pre-cooked jam Ksyushika, and cooked jam described by me and in the future and by you ...

I often meet the way of cooking candied / long jam like u Ksyu, but I still haven't tried it, it's lazy for me to move the apple slices back and forth, and how can I it seems), the final result, if not the same, is sooooo similar ...although, I admit that it only seems to me ...

Everything is relative ...

Kroshik, habit is second nature. So my grandmother also cooked. I didn't even have a thought to change something.))

habit is second nature

Yes ...

Well), I don't see any other way out but to try and compare ...

All by herself, all by herself (s) ...

[Crochet]

Crochet, Inna, I dare to assume that the result still depends on apples. When brought to a boil without shifting, the apples had time to paint, fall apart, in the Ksyushin version the pieces are dense and whole, I boiled a lot last year, and also large portions. The harvest was attached. It turned out well.
Ksyushathank you many times

the result still depends on apples

I completely agree !!!

I choose apples with a very dense pulp for candied fruit jam) ...

From Antonovka, the most favorite candied fruit jam in my family !!!

[Inna]

Inna, we do not have Antonovka And in a good year there are a lot of apples, but they are not very strong. Here, according to Ksyushin's version, I get a stable version, I have to bother with shifting apples so that the result is correct. Candied jam is obtained even from our apples.

And this year I am without apples ... my boletus is resting ... and no one is!

[Omela]

Omela, thanks, for this algorithm (with clarifications Tatiana) we make jam from plums, it turns out delicious

[Chef]

Chef, glad you liked! : rose: I don't add water either. if the apples are juicy!

I have a huge thank you for the long jam

for several years I did not cook just jam for the sake of jam, so - apple in a quick way, then to break it and into caps

but now this long method is so useful, for zucchini and plums - an awesome result

and plums and zucchini (+ pineapples or oranges-lemons) turn into something amazing in beauty and taste

3-4 days and it's ready thick, beautiful

I just do it without water, with preliminary pouring sugar until the juice separates, with bringing to a boil and cooking for 2-3 minutes = over low heat, yes - the syrup is rich and thick and fragrant

in general, thanks to Ksenia-Omelochka and Tanya-Admin, who this year showed many of her fractional brews

cut into small pieces

Now we have chopped the apples with this disc and put them, covered with sugar, let's see what happens.

Added on Tuesday 27 Sep 2016 5:09 PM

zucchini

Do zucchini need much more sugar?

do you need much more sugar?

no, they are not sour = how much sugar you put in, so much will be sweet

the last time I cooked with a peel from 4 oranges, zucchini cut into cubes 1 cm was 5 liters, stood for 4 days = 3 liters of ready-made jam, with a bright orange taste and smell, sugar 2 liters

[Irsha]

Irsha, Irina, glad you liked it!

for zucchini and plums - awesome result

This year I also tried this combination, just because. that there was nowhere to put plums and zucchini from caviar.) I liked it too.

shred apples with this disc

Is it a slicer type? Of course it will work!

for zucchini and plums - awesome result

Do you do them together? Yesterday I covered the zucchini with sugar. In the morning they gave a lot of water (much more than plums and especially apples), we drained the water, boiled it - not at all a "jam" smell, zucchini
With oranges, yes, you must try ...

Is it a slicer type? Of course it will work!

Yes, it worked out great. And you don't need to cut by hand

[juice]

Do you do them together?

no, plums separately
zucchini = with oranges or lemons

In the morning they gave a lot of water

zucchini, covered with sugar, give a lot juice = on the third day of storage, they start reverse osmosis and every day there is less syrup, zucchini (or whatever) absorb it back, the more sugar, the thicker the syrup becomes from the storage, I bring it to a boil 2 times a day, stand here (another portion ) the fourth day, everything settles and settles, there were 3 pots = 8 l, 6 l, 5 l, so on the third day I poured a five-liter bottle over those two, and now the level dropped again, the syrup is not so hot, but it is not enough, tomorrow I'll bring it to the boil in the evening and put it in jars for a spin
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for the sake of interest, yesterday I covered a carrot with sugar, a 5 liter saucepan with a top + a couple of lemons in slices, cut the carrot into cubes in cm, after three hours the juice separated, although the carrot is not dessert, not very juicy

in the morning = a lot of juice, the carrot is floating, boiled for the first time, at lunchtime the second time, a lot of juice, the carrot is shrunken, tomorrow it will begin to straighten out, pick up syrup
====================

such a funny process - it's interesting to watch = a lot of juice-dry fruits-berries-vegetables and then they swell, aroma, taste, color = beautiful

Added Saturday 08 Oct 2016 05:40 PM

I have now poured my squash jam = it turned out 10.5 liters of thick jam, and the syrup itself is not thick, but it is not enough
but initially 3 pans were poured with zucchini on top

And yet this is not for everybody, as it turned out. Zucchini jam was made for the first and last time. No zest could repel this smell and taste

And I really liked the combination of zucchini + plum!

And yet this is not for an amateur

Like everything else in this world ...

No zest could repel this smell

there is little zest and, perhaps, it was not enough for you, it stood, and you drained the juice that was released, the sugar was gone, and it, too, becoming a syrup, gives a taste to jam

I cooked zucchini jam for the first time, put oranges-lemons (skins) more straight, so that I could kill the zucchini

tasty, but very citrusy, which is also very good
but the freshness and lightness of zucchini was not enough for me

the next portions were made with less citrus

Added on Tuesday 11 Oct 2016 16:55

carrot

that's where the yummy is ... finished with carrots last night
marmalade pieces and carrots and lemon skins, thick orange syrup

however, it was not without water at all, on the third day the carrot began to actively drink syrup, I brought it to a boil 3 times a day, adding water each time, otherwise I would not even crank the jam with a spatula, thickly

it turned out 3 liters, the third liter jar even had to be topped up with syrup from zucchini (they cooked in parallel too), there was not enough carrot