Adjika is a very aromatic, hot seasoning that cannot be prepared without pepper. But one of my favorite recipes was and remains the recipe for making adjika with apples, which I prepare for the winter.
Amazingly beautiful and tasty apple jam from slices with the addition of soda is easy to prepare. A little patience and you have a wonderful treat for tea or a filling for baking on your table!
Apple jam "White filling" slices
The earliest and most wonderful variety of apples is " White filling"is perfect for making wonderful sweet jam. Since apples themselves are sweet, you won’t need too much sugar.
Adjika with apples - sharp billet, which will improve any meat, fish, as well as vegetarian dish. Adjika prepared according to this recipe turns out very tasty and has a beautiful red color.
Sun-dried apples can be eaten on their own (they are incredibly delicious!) or used for cooking homemade baked goods, desserts, drinks. Don't know how to make dried apples? I will tell!
Fragrant, juicy, crispy pickled apples are good both as an independent snack and as a side dish for all kinds of meat dishes. You can also stuff them and bake them!
If you don't know how to can apples, I'll tell you! Moreover, the recipe is very simple - no sterilization or pasteurization, everything is quick and without unnecessary hassle!
The apple jam comes out tender and aromatic. I cook it with apple slices. Of course, you will have to tinker with the jam, but believe me, it’s worth it! You can store the jam at room temperature.
Apple pies are a classic! You can use any dough for them, but the filling for apple pies should be only the most delicious! You can prepare this filling in several ways.
Apple figs - delicious healthy treat, which stores well in cardboard boxes or closed banks. Apple figs can be cut into shapes and used to decorate baked goods.
Melon and apple jam, prepared according to a traditional recipe, is our family’s favorite. This jam contains a lot of vitamins, the aroma and taste are wonderful, and with a fresh bun it’s a miracle!
Surprisingly tasty, sweet, with a natural aroma and color, five-minute apple jam at home is well suited for filling in any baked goods, as well as for pancakes or porridges. Try it :)
In the season of a rich harvest for apples and pears, I recommend, in addition to familiar recipes preserves, prepare jam. At the same time, combine both fruits and remember the wonderful taste from childhood.
Remember baby purees? Especially apples! I always tried to “steal” at least a little from my little sister. Yummy! What about muffins with mashed potatoes? Real jam! I suggest making apple puree for the winter.
My favorite canned juice for the winter is apple. Fresh, sour, rich in vitamins, bright golden color. By the way, it is indicated for those who complain of stomach problems and want to lose weight.
Apple and orange jam turns out delicious and transparent amber. When you're wondering what to do with them during apple season, orange comes to the rescue. I recommend this original jam!
Antonovka jam is the most flavorful apple jam. These apples are not dessert apples at all, they are a little sour, but they make excellent jam. My grandmother often made this jam. I recommend!
Among dozens of recipes for apple jam, I want to present my own - with cinnamon and vanilla. It can be used both as a dessert for tea and as a pie filling. The recipe is simple, but long-lasting.
Apple jelly home-cooked food is both delicious and healthy dish, which has excellent taste qualities. I’ll tell you a secret, this jelly is much tastier than store-bought!
Surely, you love store-bought pies with apple jam precisely because of the jam - thick, aromatic. Making jam is simple; for this you will need sweet apples of yellow or green color.
Apples available all year round, but this is not a reason to refuse the most delicious confiture, which can be prepared at home. Take apples of any variety and feel free to start creating a sweet masterpiece.
Today we will introduce you to Bulgarian cuisine. I offer you a simple recipe for making pickled apples for the winter, which will appeal to all lovers of homemade preparations.
Do you want to make special jam? Prepare apple jam without water with the addition of ginger and lemon. I assure you, the taste of this wonderful jam will amaze you. Tested by my own experience!
Great recipe preparations delicious jam from apples. Except the most pleasant taste, this jam looks amazing. Whole slices apples just beg to be eaten immediately!
Incredibly tasty and aromatic, beautiful, amber-colored apple jam. The recipe is extremely simple and understandable, all that’s left is to go to the kitchen and cook this miracle!
In the cold winter season, there is nothing better than a cup of hot tea and aromatic jam to go with it. This jam is made using sugar syrup, resulting in beautiful, transparent apple slices.
Apple jam "White filling"
I went to the village and brought 2 kilograms of “White Fill” apples, and the idea was immediately born to cook delicious and fragrant jam. In addition to apples, I used oranges, which added a special piquancy to the jam.
This jam has a beautiful amber color and an unsurpassed aroma. Jam with whole apples is delicious to eat not only with tea, it can easily be used as a filling for baked goods of any complexity.
How delicious is jam when winter evening you open a jar of sweets for tea... Fragrant, transparent and beckons you to eat more. Now I will tell you how to make apple jam.
Have you ever made jam in a bread machine? I strongly recommend you try it, you might like this method and replace it. traditional cooking on the stove in a saucepan.
Apple jam "Aport"
I really love Aport apples, so I came up with the idea of making delicious and aromatic jam from them. It turned out very well, now I recommend it to everyone. Try it too!
This quick jam will appeal to those who know how to value their time. The result will surprise and certainly please you. For all its speed, it turns out very tasty. Brew some tea and enjoy the jam!
Our food should not only be tasty, but also aesthetically beautiful. This thesis can easily be applied to apple jam in slices. It turns out incredibly beautiful and tasty, and besides, it’s transparent!
Apple jam We tried everything, it's really delicious! I suggest you try to change traditional recipe by adding another ingredient to it - fragrant tangerines!
If you have never made jam directly in the oven, be sure to try this method! Absolutely any variety and type of apple will do - sour, sweet, yellow, red. Whatever you say, it's delicious!
Winter varieties of apples are varieties that are usually harvested in the second half of autumn, closer to winter. If you have such apples, this recipe is for you. Although, if desired, other varieties are suitable.
Raspberry jam has always been my favorite. To somehow diversify its taste, I tried a recipe for making raspberry and apple jam.
I suggest a simple and quick recipe making jam from apples and black currants. The jam turns out thick and tasty.
The coming cold still reminded us of the expected arrival of winter. This stimulates some to insulate, and some, especially housewives, are more intensively taking up the preparation of a sufficient supply of preparations.
One of the available and popular ingredients for preparations is apple. The saturation is incredible big amount different vitamins, so necessary in winter and in the fall, availability in almost every garden cannot allow a responsible and thrifty woman to pass by.
This fruit is also quite versatile and rich possible options preparations. Let's look at some of them that can bring a piece of summer, comfort and warmth into your home on cold winter evenings. So, let's prepare apple compote.
Ingredients:
- Apples – 1 kg
- Sugar – 250 g
These proportions are designed for 3 liters of compote.
Cooking process:
- Wash the apples thoroughly.
- We cut the larger ones into quarters, the smaller ones into 2 parts.
- Cut out the center of the apple and leave the peel.
- Omit ready apples into a mixture of water and citric acid(per 3 liters 9 grams).
- We sterilize the jars and fill 1/2 -1/3 with apples.
- Pour boiling water, cover with a lid and leave until cool.
- Drain the water from the jars and add sugar to it. Boil for 20 minutes.
- Pour this syrup over the apples and tighten the jars.
- Leave the compote until it cools.
The compote is ready!
Pickled apples for the winter
Apples in this form retain their benefits very well and at the same time are full of delicious taste.
Compound:
- Apples – 2 kg
- Currant and cherry leaves – 12-15 pcs.
Marinade:
- 3 liters of water
- Sugar – 1 glass
Preparation:
- Place cooked leaves and clean apples on the bottom of a boiled enamel bowl.
- Add water, salt and sugar to the marinade, boil and leave to cool.
- Pour the marinade into the apples, put something heavy on top of the dish and leave it all for about 1.5 months, while replenishing the marinade absorbed by the apples for about a week. Ready!
Pickled apples for the winter can be used both as an independent dish and as a side dish.
Apple jam for the winter
For apple jam You can use not only fruits in good condition, but also those that are rotten or damaged by worms. You can simply clean them of unusable parts and make apple jam for the winter.
Ingredients:
- For 1 kg of apples - half a kilo of sugar and 150 ml of water
Cooking process:
- Peel the apples, cut out unusable parts and cut into small pieces.
- Place the apples in a saucepan, add water and simmer, covered, over low heat. Don't forget to stir.
- After softening apple mass let it cool and grind it a little in a blender.
- Simmer the resulting mass again on the fire until cooked (15-30 minutes).
While the jam is still hot, place it in jars, twist it and leave it to cool. Apples for the winter without sterilization in the form delicious jam ready!
Video: Recipe “Apple jam”
Apples from a juicer for the winter
It's always better to make your own juice than to buy untested products from the store. Apple juice for the winter from a juicer, prepared yourself, will not make you doubt its quality, naturalness and usefulness.
Ingredients:
- Apples – 5 kg
- Sugar - optional
Preparation:
- Wash the apples, remove the core and cut them into pieces suitable for your juicer.
- Extract the juice with a juicer.
- Place the resulting mixture on small fire, but make sure it doesn’t boil. In this case, the juice may lose most of its vitamins.
- Add sugar.
- Pour the juice into the jars and screw on the lid. Homemade juice ready!
Recipes for apple pies for the winter
What could be tastier than homemade baked goods? homemade, and also decorated natural ingredients? Here are some options for decorations for pies or cakes that will give you a festive mood on cold evenings.
Five minutes of apples for the winter
The name of the recipe speaks for itself. Making this addition to your baked goods requires little time and expense.
Ingredients:
- Apples – 3 kg
- Sugar - to taste
- Juice and zest of lemon or orange - optional
Preparation:
- Cut the peeled apples into small pieces, add sugar and leave for 10-12 hours.
- Cook the apples over low heat after boiling for 5 minutes.
- We roll up the jars with the finished five-minute mixture.
- Five-minute apple puree for the winter is ready!
Apple jelly for the winter: recipes
This dessert can become like a separate dish, and as a decoration for any cake or pie. Easy to prepare rich taste and the usefulness of this dish will not leave you indifferent.
Ingredients:
- For 2 kg of apples we need 300 g of sugar and 6 glasses of water.
Preparation:
- Wash and peel the apples, cut into 4 pieces.
- Fill in the right amount water and set to simmer for 20 minutes until the apples are soft.
- Add sugar to the resulting apple juice and cook for 50-60 minutes until thick.
- Pour the jelly into sterilized jars and roll up.
The jelly is ready!
Tender apples with condensed milk for the winter
The taste of this puree is reminiscent of warm, cheerful childhood times. The combination of these ingredients can surprise you with its taste and bring back pleasant memories from kindergarten or school days - pamper your children with it.
Ingredients:
- apples - 4 kg
- boiled condensed milk - 2 cans
- water - half a liter
Preparation:
- Cook chopped peeled apples until soft.
- Malt the resulting mixture and cook until thick.
- Using a blender, make puree from the apple mass, add condensed milk and cook for another 10 minutes.
- Let's roll up ready-made puree into jars and sterilize for 30 minutes.
Delicious apples with condensed milk are ready for the winter!
Apple marmalade for the winter
You can treat yourself to delicious food in winter even if it’s cooked with my own hands apple marmalade.
We will need:
- 3 kg apples
- 50 g gelatin
- 250 g sugar
- 5-6 tbsp. l. starch
Preparation:
- We chop clean, peeled apples, malt them and put them on the fire. After the apples boil, cook for another half hour.
- Gelatin is diluted with cold water until swelling.
- Add the diluted starch with water to the puree, boil, and pass through a blender.
- Add the prepared gelatin, stir the mixture and wrap it in jars.
Homemade marmalade is ready!
Apple confiture for the winter
This applesauce recipe is prepared in combination with foods that complement the richness of the apples' flavor. One spoon of puree - and it’s impossible to stop.
Ingredients:
- Apples – 2 kg
- Sugar – 1 kg
- Vanillin – 2 tbsp. l.
- Lemon for juice and zest – 2 pcs.
- Cinnamon – 4 tsp.
- Raisins – 200 g
Preparation:
- Mix chopped peeled apples with sugar, raisins, cinnamon, vanilla extract, lemon juice and zest.
- Leave the prepared mixture to cook for an hour after boiling.
- Apple and cinnamon confiture is ready! Pour into jars and enjoy dessert in winter!
Whole apples in syrup for the winter
This method of preparing apples for the winter is quick and amazing taste! It is worth considering that apples for this type of syrup must be in in good shape, not damaged and without worms.
Ingredients:
- 3 kg apples
- 2 liters of water
- 700 g sugar
Preparation:
- Place the washed fruits in jars.
- For the syrup, mix water and sugar, boil and pour it over the apples in the jars.
- We roll up the jars and sterilize them. Ready!
Apples without sugar for the winter recipes
This option for preparing apples can be either in the form of the desserts presented above without adding sugar to them, or in the form various recipes apple sauces for the winter. Let's look at some of them.
Adjika with apples for the winter
Compound:
- 2 kg each of sweet peppers, apples and carrots
- 5 kg tomatoes
- Chili pepper – 300 g
- Garlic – 7-10 heads
- Vegetable oil – 1 l.
Preparation:
Grind all the ingredients of the recipe with a blender or meat grinder, add salt, add vegetable oil and cook the mixture for about 2 hours. Tomatoes and apples for the winter in the form of adjika are ready!
Apples with horseradish for the winter
The unusual combination of apples and horseradish baffles many housewives. However, once you try this recipe, you will want to repeat it again and again. Spicy apples for the winter they are eaten quite quickly and with great pleasure!
Ingredients:
- Apples – 3 kg
- Garlic – 2 heads
- Horseradish – 150 g
- Vinegar – 1 tsp.
- Sugar, salt, spices to taste
Preparation:
- Grind the peeled apples, horseradish and garlic in a food processor.
- Add salt, pepper, spices and vinegar to the mixture.
- Cook the mixture for about 10 minutes, remembering to stir.
- Let's roll up spicy seasoning from apples for the winter into pre-prepared and sterilized jars.
- Ready! Thrill winter guaranteed!
This dish is perfect as a seasoning for meat.
Homemade ketchup with apples for the winter
A quick and satisfying apple ketchup interesting ingredient for sausages, fish and meat dishes in any season.
Ingredients:
- Tomatoes – 3 kg
- Apples – 8 pcs. medium size
- Medium onion – 7 pcs.
- 7-8 cloves of garlic
- Salt – 2 tbsp. l.
- Black ground pepper, cloves, seasonings - optional.
- 70 percent vinegar - 2.5 tbsp. l.
Preparation:
- Place peeled and cut into small slices tomatoes and apples in enamel dishes, simmer over low heat.
- Add garlic and onion cut into half rings.
- Add to ready mixture seasonings, salt, pepper, cloves.
- Simmer over medium heat for about 1.5-2 hours until liquid state without covering with a lid. Don't forget to stir the ketchup.
- Grind the finished mixture with a meat grinder or blender, pass through a sieve to extract the seeds.
- Pour vinegar into the prepared ketchup and cook for about 10 minutes.
- Fill the pre-prepared jars with ketchup, sterilize and leave to cool.
Diversity possible recipes There is a lot of preparations for the winter with apples. Don’t stop at just one of them, because experimenting means developing your culinary skills and yourself, while getting unforgettable pleasure from your own handmade products.
Video: Applesauce and apple jam
It is best to store apples in winter, of course, in their natural, unprocessed form. If you follow all the rules, all the vitamins will remain in the apples, and you can even eat a fresh apple from own garden much nicer than buying products from Chinese and Turkish farmers in the store. For owners of huge cellars, it’s easier to prepare apples for the winter - prepare a storage space, stack the harvest, and crisp them until spring juicy apples. But there is also a way out for residents of high-rise buildings: special chests are produced for them, which are installed on the balcony. They maintain a temperature of 3-5 degrees, ideal for preserving apples (and not only them). Some tips for preserving apples for both:
We prepare the storage space (meaning a cellar or basement) in advance: we whitewash the walls 
solution of freshly slaked lime (1.5 kg per 10 liters of water), 100-200 g of copper sulfate can be added to the solution. The floor in the cellar must be treated with a 5% solution of iron sulfate.
. Collected apples do not need to be washed - the waxy coating protects them from disease and rot.
. Before storing the fruits, we sort the fruits: the apples should not be broken or damaged; only clean and healthy fruits are suitable for storage.
. After picking, it is advisable to immediately cool the apples (in the basement or refrigerator).
. Apples can be placed in any container: wooden or cardboard boxes, baskets, plastic bags or simply put on racks.
. The fruits must be placed with the stalks facing up. 
. If you wish, you can wrap each apple in paper or sprinkle it with well-dried oak or maple leaves.
. The temperature in the basement or cellar should not exceed 5ºС, and in general ideal temperature For best preservation harvest 0-3ºС
What should those who have neither a cellar nor a special chest do? Preserve! Fortunately, there are a lot of recipes for preserving apples for the winter. This, for example, includes countless jam recipes. The best of them - from the simplest to the most interesting - our site has prepared for you.
Apple jam with viburnum
Ingredients:
5 kg apples,
1.5 kg viburnum,
5 kg of sugar.
Preparation:
Extract juice from viburnum using a juicer. Cut the apples with an apple slicer (this is a very convenient device - the slices are the same, and the core is immediately removed), cover with sugar, and cook over medium heat. Boil until a drop of syrup stops spreading, cool. Add viburnum juice, put it back on the fire, boil for 5-10 minutes and pour into sterilized jars. Roll up or cover with plastic lids.
Ingredients:
3 kg Antonovka,
2 tbsp. salt,
4 tsp soda,
3 kg sugar.
Preparation:
Prepare solutions of salt and soda (dissolve salt in 2 liters of water, and soda in another 2 liters). Wash the apples, peel and cut into slices. Place the apples first in saline solution, then into soda water. Rinse in clean water, let the water drain and add sugar. Leave for 4 hours. Then stir carefully, put on the fire and simmer for 40 minutes after boiling. The jam must be carefully stirred and the foam removed. Pour hot into sterilized jars and seal.
Ingredients:
600 g pumpkin,
600 g apples,
1 lemon,
800 g sugar.
Preparation:
Scald the lemon, squeeze out the juice, finely chop the peel. Peel the apples, put the peels in a saucepan, add two glasses of water and cook. Grate the apples, pour in lemon juice and mix well. Grate the pumpkin, mix with apples and lemon peels, pour the decoction of apple peel and put on fire. Cook over low heat until the jam becomes transparent. Place into jars and roll up.
You can make compotes, jelly, marshmallows, candied fruits, marmalade, jam, jam from apples... So many delicious things! You can prepare the filling for pies - in winter you will only need to add it to the pie without wasting time on preparing it.
Ingredients for a 1 liter jar:
7-8 apples,
½ cup sugar
1.5 glasses of water.
Preparation:
Wash the apples, cut them with an apple slicer, and place them in cold acidified water for 30 minutes (1 g of citric acid per 1 liter of water). Then remove the apples from the water, let them drain, put them in a colander and leave for 10-15 minutes. water bath over boiling water. Place the heated apples tightly in sterilized jars, pour boiling liquid over them, cover with lids and set to pasteurize for 15 minutes. Roll up, wrap up.
Ingredients:
1 kg apples,
750-800 g sugar,
1 glass of water,
cinnamon - to taste.
Preparation:
Dissolve 1 cup in a saucepan. sugar in a glass of water. Cut the apples into small slices. Add apples to syrup, place over medium heat, pour 1 more cup of sugar on top. Stir and cook over medium heat. As it dissolves, add sugar and stir constantly. When all the sugar has been used and dissolved, remove from heat and leave to cool. Then put it back on the fire, bring to a boil and cook until done. At the end of cooking, add cinnamon, stir and transfer to jars. Leave until completely cool, close. Store refrigerated.
For 1 kg of apples - 700-900 g of sugar. Cut half of the prepared apples without peeling or core, put in a saucepan, add 2-3 tbsp. water and cook until softened. Rub the boiled apples through a sieve, mix with sugar and heat until the sugar is completely dissolved. Peel and core the remaining apples, cut into thin slices and place in puree. Cook until done, place in sterilized jars, and seal.
Apple marmalade. For 1 kg of apples - 500-700 g of sugar. Apples autumn varieties remove the core, bake in the oven, rub through a sieve. Mix the resulting puree with sugar and simmer over low heat until thickened, stirring constantly. Line a baking sheet with a sheet of parchment and sprinkle powdered sugar and pour the boiled mixture onto it. Flatten with a knife and cool. Then cut into squares or diamonds. Store in a cool dry place.
For 3 kg of apples - 2 cups of sugar. Cut the apples with an apple slicer, cover with sugar and leave overnight. The next morning, put on the fire, bring to a boil, stirring, and boil for 5 minutes after boiling. Place in sterilized jars and roll up.
Ingredients:
1 kg apples,
250 g sugar,
1 glass of water.
Preparation:
Wash the apples, cut into 4 parts, add water and boil for 30 minutes. Place on a sieve to strain out the juice and leave until next day. Add sugar to the settled juice, stir well and put on fire. Boil over high heat until the syrup drips from a spoon in thick drops. While cooking the jelly, you need to stir and skim off the foam. Ready jelly pour into sterilized jars and roll up.
Ingredients:
1.5 kg apples,
600 g water,
10-12 pcs. cloves,
400 g sugar,
1 lemon.
Preparation:
Chop the apples and simmer in water with cloves until soft. Then grind in a blender, put the mixture on the fire and bring to a boil. Add sugar, juice and lemon pulp (no seeds!) and cook until all the sugar has dissolved. The jelly is ready when a drop of syrup hardens on a cold plate. Cool, put into sterilized jars, and roll up.
Ingredients:
1 kg apples,
800 g sugar,
1 lemon or orange
2-3 buds of cloves,
1 tsp cinnamon,
powdered sugar.
Preparation:
Cut the apples into slices, remove the core. Prepare the syrup: mix 3 cups of water with half the sugar and heat until the sugar is completely dissolved. Place the apples in the syrup and cook over low heat, stirring, until the apples become translucent and lightly browned. Then pour the second half of the sugar, lemon or orange zest, and spices into the apples and cook for a few more minutes, stirring, over low heat until the syrup thickens. Meanwhile, prepare a baking sheet: line it with parchment paper, grease with oil. Place the finished apple slices on a baking sheet, dry in the oven at a temperature of 50ºC with the door open for 1.5-2 hours, then leave to dry at room temperature. After a day, dry it in the oven again. Sprinkle the finished candied fruits with powdered sugar and place in clean glass jars with tight lids. Store in a cool, dark place.
Slice the apples with an apple slicer. Place in liter jars quite tightly and pour boiling syrup (at the rate of 200 g of sugar per 450 g of water). Roll up immediately. It turns out a thick compote.
Apples canned in own juice sugarless. Peel the apples, remove the core and cut into slices. Blanch in boiling water for 3-5 minutes, cool. Place in sterilized jars up to the shoulders and pour hot water. Cover with lids and sterilize: liter - 20 minutes, 2-liter - 30 minutes, 3-liter - 55 minutes. Roll up.
Place clean, unbroken apples in jars, fill with brine, cover with plastic lids and place in a cool place. The brine is prepared as follows: for 10 liters of water, take 120 g of salt and 120 g of sugar. The apples will be ready in 50-60 days.
Antonovka soaked in jars. Wash medium-sized fruits and place tightly in jars. Prepare the filling: mix juice and cold boiled water in a ratio of 1:2 or 1:3 (to taste). Pour the apples, put wooden sticks in the jars crosswise so that they press the apples and prevent them from floating. The filling should be 4-5 cm higher than the apples. Cover with plastic lids. Keep refrigerated.
Extract the juice using a juicer. Pour the juice into an enamel pan and put on fire. As it boils it will form a large number of foam - it must be completely removed. As soon as foam stops forming in the gently boiling juice, pour the juice into sterilized jars and seal. Wrap up.
Cucumber and apple salad
Ingredients:
2 kg cucumbers,
1 kg apples,
50 g tarragon,
50 g dill,
100 g vegetable oil,
100 g fruit vinegar,
50 g sugar,
40 g salt.
Preparation:
Wash cucumbers, apples and greens. Cut the cucumbers into slices, cut the apples with an apple slicer, and coarsely chop the greens. Mix everything, add salt, sugar, vinegar and vegetable oil, leave for a while until the juice comes out. Place on fire, boil for 10 minutes and place while hot in sterilized jars. Roll up, turn over.
Ingredients for 10 liter jars:
6 kg apples,
30-40 pcs. carnations,
200-300 g cinnamon,
2.4 liters of water,
1.1 kg sugar,
500 ml 6% vinegar.
Preparation:
Leave small apples whole, chop large ones and remove the core. Put in cold water or saline solution (10 g of salt per 1 liter of water) for no more than 30 minutes. Blanch for 2-5 minutes in boiling water and cool in ice water. Use the water after blanching to prepare the filling. Place 3-4 cloves and 0.2-0.3 g of cinnamon on the bottom of the jars, place the apples and pour hot marinade filling. Cover with lids and sterilize at a temperature of 85-90ºС for 30 minutes. Roll up.
Green solids sour apples pass through a meat grinder or chop with a blender, add garlic and 
hot pepper in pods (to taste, as you like), as well as any herbs and spices. Grind the resulting mass again with a blender (pass through a meat grinder), put on fire and boil. At the end of cooking, add a little vegetable oil. If the apples are not too sour, you can add Apple vinegar. Place into scalded jars and seal. IN this recipe proportions are deliberately not given, since everyone has different tastes. Try it!
Apples cut into circles or slices are peeled from the core (the skin can be removed), dipped in salted water (20 g of salt per 1 liter of water) and laid out on a baking sheet covered with parchment paper. Apples need to be dried at a temperature of 75-80ºC, with the door open, for 6-8 hours. Apple slices periodically 
stir. Properly dried apples are light and creamy in color and the slices are soft and elastic. From 10 kg of fresh apples you get about 1 kg of dry ones.
You can prepare apples for the winter. If you have a lot of waste or broken apples left, try making real apple cider vinegar from them.
Apple vinegar. Grate the apples on a coarse grater, place in a glass container and stir in warm boiled water(for 800 g of apples - 1 liter of water). For each liter of water add 100 g of sugar or honey, and to speed up fermentation - 10 g of pressed yeast or sourdough bread or 20 g dry rye bread. For the first 10 days, keep the container with the mixture open at a temperature of 20-30ºC, stirring the mixture 2-3 times a day with a wooden stick. Then transfer the mixture into a gauze bag and squeeze out the juice. Strain the juice and pour into a wide-necked vessel. You can add 50-100 g of honey or sugar for each liter of juice. Cover the jar with gauze and place in a warm place for 40-60 days until fermentation ends. Filter the finished vinegar, pour into bottles and tightly cap. Keep refrigerated.
As you can see, apples for the winter can be prepared in abundance. different ways. Happy preparations!
Larisa Shuftaykina
Very soon there will be preparations from apples for the winter, for pies, preserves, jams and marmalade. The berry season has passed, the movement of fruits from branches to houses, balconies, jars, and cellars begins. It's good when you can store it for a long time fresh apples. You go down to the basement in winter, and there is the smell of apples, your head is spinning, you are sure to grab a few juicy, ripe ones, and then you inhale the aroma of sun and summer for a long time, pressing the rosy fruit to your cheek. Store-bought ones don’t smell like that and don’t squirt with juice, they are tasteless, kind of cottony. Therefore, we try to preserve this in every possible and sometimes inaccessible way. summer miracle, our homemade Antonovkas, white fillings and peppinkas.
- 1 Apple preparations for the winter, the best recipes
- 1.1 Apple jam
- 1.2 Apples in syrup
- 1.3 Apple jam
- 1.4 Pickled apples
- 1.5 Pickled apples
- 1.6 Home Apple juice for the winter
- 1.7 Homemade apple marshmallow
Apple preparations for the winter, the best recipes
Apple jam
Apple jam cooked in slices.
Ingredients:
Apples 1 kg;
Sugar 1 kg.
Preparation: Wash the apples, cut them in half and cut out the core. Then we cut them into slices, as if for drying. Place in a pan in layers, layer apple slices, a layer of sugar and so on. Cover the pan with a lid and leave to stand for a day so that the apples release their juice. Then we pour everything into a cooking basin, doing it carefully so that the slices do not break. Turn on the burner and bring the apples to a boil.
Let it simmer over low heat for no more than 5 minutes. Then leave until completely cool. We put the cooled apples back on the stove and repeat the whole process, only we need to boil for 10 minutes. Let the jam cool again. For the third time, bring to a boil and boil as much as needed. 5 minutes is enough for the jam to turn out a light amber color. 30 minutes to obtain a thick and dark jam.
Immediately put the jam into sterile jars and store at home.
Quick jam “Apple Saved”
Ingredients:
Apples 3 kg;
Sugar 2 kg;
Lemon 12 pieces.
Preparation: Wash the apples, cut out the middle and cut into 8 pieces into slices. Add sugar and let it brew at a temperature of +18 degrees. Stir several times to ensure the sugar is evenly distributed. After a day, put it on the fire, add lemon juice and boil for 7 to 10 minutes. The jam is ready, all that remains is to put it in jars and put it in the cellar.
Dessert apple jam.
Ingredients:
Apples 1.5 kg;
Sugar 0.8 kg
Water 14 glasses;
Cinnamon 1 stick.
Preparation: Wash the apples, peel them and cut out the centers. We cut small pieces, maybe in cubes. Pour water into the bottom of the pan and pour out the chopped apples, add cinnamon there and pour in 600 grams of sugar. Place on high heat. Cook for 5 minutes, stirring all the time, until syrup appears. Then reduce the heat and cook for another three minutes.
Remove the jam from the heat and wait until it cools. Then return to low temperature, add the remaining sugar and cook until tender. Then put the jam into jars.
Apples in syrup
Antonovka in sugar syrup.
Ingredients:
Antonovka 3 pcs;
Sugar 150 gr;
Water 150 ml.
Cooking: Cooking sugar syrup, to do this, pour sugar into a saucepan and pour water, put it on fire. While the syrup is boiling, wash the apples and cut them into 6 or 8 pieces. Place the slices into the boiling syrup and cover with a lid. Cook for 10 minutes. Transfer the hot apples into a sterile jar and pour syrup on top. You can store it at home in a closet or in the refrigerator.
Apple jam
An easy apple jam recipe.
Ingredients:
Sweet apples 2 kg;
Sugar 1.5 kg.
Preparation: Wash the apples, peel and core them and cut into small pieces. Add two glasses of sugar to the pieces and leave overnight to get juice.
Place the pan with apples on the stove over medium heat, pour in the remaining sugar and let it boil. Then reduce the heat and cook for 10 minutes, remembering to stir so that the jam does not burn. Then remove the jam from the heat, cover with a lid and put in the oven for three hours. Sometimes you need to look under the lid and keep an eye on the jam.
Classic recipe for apple jam, preparation for pies.
Ingredients:
Sour apples 2.5 kg;
Sugar 1.5 kg.
Preparation: Peel and seed the apples, cut them into slices and place them on a baking sheet, put them in the oven, preheated to 170 degrees, until they become soft. We take out the softened apple slices, crush them with a fork and rub them through a sieve.
Place the pureed puree in a saucepan, add sugar and cook over high heat until tender, stirring constantly. When the jam darkens and pulls away from the sides of the pan, it is ready. Place it cooled in sterile jars.
Quick apple jam.
Ingredients:
Sweet apples 1 kg;
Water 1 glass;
Sugar 400 gr.
Preparation: Peel the apples and remove the cores, cut them into pieces and place them in a saucepan. Place the pan on the fire, add water and simmer for 20 minutes.
When the apples have softened well, grind them into puree. Place on low heat and add sugar. Cook constantly stirring the jam so that it does not burn. Each variety of apple requires its own time to thicken. When the jam is ready, let it cool and put it in jars.
Pickled apples
Spicy pickled apples
Ingredients:
Apples 1 kg;
Sugar 0.6 kg;
Apple cider vinegar 3 cups;
Cinnamon 2 sticks;
Ginger 1 tbsp. spoon;
Cloves 5 heads;
Preparation: Select the smallest, strongest and ripe apples and wash them well. Pour apple cider vinegar into a saucepan and add sugar, put everything on the stove and heat until the sugar dissolves, put the apples there.
Add all the spices to the pan and set it to medium heat, cook until the apples are soft, you can check with a toothpick. After this, put the apples in sterile jars and fill them with marinade up to the neck. Immediately roll up the lids and let cool. You can store pickled apples in a cellar or basement; in a month they will be ready.
Recipe for delicious pickled apples.
Ingredients:
Wine vinegar 350 ml;
Water 300 ml;
Maple syrup 170 ml;
Spices cinnamon, star anise, cloves to taste;
Apples 1.5 kg.
Preparation: Pour vinegar and water into a saucepan, add spices, pour out the syrup and let simmer over low heat for about 5 minutes. Cut the apples into slices, about a centimeter thick and add to the marinade. Let it cook until the apples are soft, then immediately put them in jars and fill them to the top with marinade.
Video recipe for apple preparations
Pickled apples
Soaked apples with added honey.
Ingredients:
Cherry, mint and currant leaves
Water 10 liters
Salt 150 gr
Rye flour 200 gr.
Preparation: Place a layer of currant leaves on the bottom of a tub or pan, then 2 layers of apples, a layer of cherry leaves, 2 layers of apples, a layer of mint on top and a layer of apples. We put currant and mint leaves, twigs and cherry leaves on top and cover with a wooden circle, put a weight on top.
Heat the water a little and dissolve all the ingredients into it, let it cool and pour it under pressure. He must be constantly under water. In a month and a half, the apples will be ready. They need to be kept in a cool room.
Recipe soaked apples with cabbage.
Ingredients:
Medium apples 3 kg
Cabbage 2 fork
Carrots 3 pcs.
Salt 3 tbsp. spoons
Sugar 2 tbsp. spoons
Preparation: Chop the cabbage thinly, grate the carrots on a coarse grater, mix everything and add sugar and salt. Rub the chopped vegetables with your hands until the juice comes out. Place a thin layer of cabbage on the bottom of the container, then apples. Shift so that the entire space is filled. The top layer should be cabbage.
Tamp everything down well and pour cabbage juice over it, cover on top cabbage leaves and put oppression. Let the container sit at room temperature for two weeks, then it should be lowered into the cellar.
Homemade apple juice for the winter
Instant apple juice.
Ingredients:
Sugar at the rate of 1 tablespoon per liter jar.
Preparation: Wash the apples, sort them, cut off any spoiled ones, cut out the centers and cut them into pieces. Pass through a juicer and pour into a saucepan. Place the pan on low heat and heat until the foam rises, remove it with a slotted spoon. (you can use this foam to make dough for delicious shortcakes).
We separate the juice into jars, at the bottom of which we pour sugar, if they are liter jars, then one tablespoon, if they are two-liter jars, then two. Cover with sterile lids and lower up to the shoulders into a pan of boiling water. We sterilize for 10 and 20 minutes, respectively.
Apple-carrot juice.
Ingredients:
Apples 10 kg
Carrots 2.5 kg
Preparation: Peel apples and carrots and cut into pieces. Pass through a juicer. To prevent foam from getting into the juice, filter it through gauze folded in four. Now you need to let the juice boil for 10 minutes and immediately roll it hot into sterile jars.
Homemade apple pastille
Pastila from apples with bananas.
Ingredients:
Apples 300 gr
Bananas 1 pc.
Preparation: Wash the apples and cut out the centers; no need to remove the peel. Peel the banana and cut it into pieces. Grind everything in a blender until smooth.
Spread the resulting puree onto greased vegetable oil electric dryer trays and turn on for 12 hours. We take out the pallets and remove ready-made marshmallow and roll into tubes.
And finally, a video on how to dry apples in the oven.
Very soon there will be preparations from apples for the winter, for pies, preserves, jams and marmalade. The berry season has passed, the movement of fruits from branches to houses, balconies, jars, and cellars begins. It's good when you have the opportunity for a long time. You go down to the basement in winter, and there is the smell of apples, your head is spinning, you are sure to grab a few juicy, ripe ones, and then you inhale the aroma of sun and summer for a long time, pressing the rosy fruit to your cheek. Store-bought ones don’t smell like that and don’t squirt with juice, they are tasteless, kind of cottony. Therefore, we try in every possible and sometimes inaccessible way to preserve this summer miracle, our homemade Antonovkas, white liqueurs and peppinkas.
Apple preparations for the winter, the best recipes
Apple jam
Apple jam cooked in slices
Ingredients:
Apples 1 kg;
Sugar 1 kg.
Preparation:
Wash the fruit, cut it in half and cut out the core. Then we cut them into slices, as if for drying. Place in a saucepan in layers, a layer of apple slices, a layer of sugar, and so on. Cover the pan with a lid and leave to stand for a day so that the apples release their juice. Then we pour everything into a cooking basin, doing it carefully so that the slices do not break. Turn on the burner and bring to a boil.
Let it simmer over low heat for no more than 5 minutes. Then leave until completely cool. We put the cooled slices back on the stove and repeat the whole process, only we need to boil for 10 minutes. Let the jam cool again. For the third time, bring to a boil and boil as much as needed. 5 minutes is enough for the jam to turn out a light amber color. 30 minutes to get thick and dark.
Immediately put into sterile jars and store at home.
Quick jam “Apple Saved”
Ingredients:
Apples 3 kg;
Sugar 2 kg;
Lemon 1\2 pieces.
Preparation:
Wash the fruit, cut out the center and cut into 8 pieces into slices. Add sugar and let it brew at a temperature of +18 degrees. Stir several times to ensure the sugar is evenly distributed. After a day, put it on the fire, add lemon juice and boil for 7 to 10 minutes. The jam is ready, all that remains is to put it in jars and put it in the cellar.
Dessert apple jam
Ingredients:
Apples 1.5 kg;
Sugar 0.8 kg
Water 1/4 cup;
Cinnamon 1 stick.
Preparation:
Wash the apples, peel them and cut out the centers. Cut into small pieces, or cubes. Pour water into the bottom of the pan and pour out the chopped fruits, add cinnamon there and pour in 600 grams of sugar. Place on high heat. Cook for 5 minutes, stirring all the time, until syrup appears. Then reduce the heat and cook for another three minutes.
Remove the jam from the heat and wait until it cools. Then return to low temperature, add the remaining sugar and cook until tender. Then put it into jars.
Apples in syrup
Antonovka in sugar syrup
Ingredients:
Antonovka 3 pcs;
Sugar 150 gr;
Water 150 ml.
Preparation:
Prepare sugar syrup, to do this, pour sugar into a saucepan and pour water, put it on fire. While the syrup is boiling, wash the fruits and cut them into 6 or 8 pieces. Place the slices into the boiling syrup and cover with a lid. Cook for 10 minutes. Transfer the hot apples into a sterile jar and pour syrup on top. You can store it at home in a closet or in the refrigerator.
Apple jam
Easy apple jam recipe
Ingredients:
Sweet apples 2 kg;
Sugar 1.5 kg.
Preparation:
Wash the fruits, peel and core them and cut into small pieces. Add two glasses of sugar to the pieces and leave overnight to get juice.
Place the pan with apples on the stove over medium heat, pour in the remaining sugar and let it boil. Then reduce the heat and cook for 10 minutes, remembering to stir so that the jam does not burn. Then remove the jam from the heat, cover with a lid and put in the oven for three hours. Sometimes you need to look under the lid and keep an eye on the jam.
Classic recipe for apple jam, preparation for pies
Ingredients:
Sour apples 2.5 kg;
Sugar 1.5 kg.
Preparation:
We peel and seed the apples, cut them into slices and place them on a baking sheet, put them in the oven, preheated to 170 degrees, until they become soft. We take out the softened apple slices, crush them with a fork and rub them through a sieve.
Place the pureed puree in a saucepan, add sugar and cook over high heat until tender, stirring constantly. When the jam darkens and pulls away from the sides of the pan, it is ready. Place it cooled in sterile jars.
Quick apple jam
Ingredients:
Sweet apples 1 kg;
Water 1 glass;
Sugar 400 gr.
Preparation:
Peel the apples and remove the cores, cut them into pieces and put them in a saucepan. Place the pan on the fire, add water and simmer for 20 minutes.
When the fruits have softened well, grind them into a puree. Place on low heat and add sugar. Cook constantly stirring the jam so that it does not burn. Each variety requires its own time to thicken. When the jam is ready, let it cool and put it in jars.
Pickled apples
Spicy pickled apples
Ingredients:
Apples 1 kg;
Sugar 0.6 kg;
Apple cider vinegar 3 cups;
Cinnamon 2 sticks;
Ginger 1 tbsp. spoon;
Cloves 5 heads;
Preparation:
We select the smallest, strongest and ripe fruits, wash them well. Pour apple cider vinegar into a saucepan and add sugar, put everything on the stove and heat until the sugar dissolves, put the apples there.
Add all the spices to the pan and set it to medium heat, cook until the fruit is soft, you can check with a toothpick. After this, put the apples in sterile jars and fill them with marinade up to the neck. Immediately roll up the lids and let cool. You can store pickled apples in a cellar or basement; in a month they will be ready.
Recipe for delicious pickled apples
Ingredients:
Wine vinegar 350 ml;
Water 300 ml;
Maple syrup 170 ml;
Spices cinnamon, star anise, cloves to taste;
Apples 1.5 kg.
Preparation:
Pour vinegar and water into the pan, add spices, pour out the syrup and let simmer over low heat for about 5 minutes. Cut the fruits into circles, about a centimeter thick and add to the marinade. Let it cook until the apples are soft, then immediately put them in jars and fill them to the top with marinade.
Pickled apples
Soaked apples with honey
Ingredients:
Cherry, mint and currant leaves
Water 10 liters
Salt 150 gr
Rye flour 200 gr.
Preparation:
Place a layer of currant leaves on the bottom of the tub or pan, then 2 layers of apples, a layer of cherry leaves, 2 layers of apples, a layer of mint on top and a layer of apples. We put currant and mint leaves, twigs and cherry leaves on top and cover with a wooden circle, put a weight on top.
Heat the water a little and dissolve all the ingredients into it, let it cool and pour it under pressure. He must be constantly under water. In a month and a half, the fruit will be ready. They need to be kept in a cool room.
Recipe for pickled apples and cabbage
Ingredients:
Medium apples 3 kg
Cabbage 2 fork
Carrots 3 pcs.
Salt 3 tbsp. spoons
Sugar 2 tbsp. spoons
Preparation:
Chop the cabbage thinly, grate the carrots on a coarse grater, mix everything and add sugar and salt. Rub the chopped vegetables with your hands until the juice comes out. Place a thin layer of cabbage on the bottom of the container, then fruit. Shift so that the entire space is filled. The top layer should be cabbage.
Compact everything well and pour cabbage juice over it, cover with cabbage leaves on top and put pressure on it. Let the container sit at room temperature for two weeks, then it should be lowered into the cellar.
Homemade apple juice for the winter
Instant apple juice
Ingredients:
Sugar at the rate of 1 tablespoon per liter jar.
Preparation:
Wash the apples, sort them, cut off the spoiled ones, cut out the centers and cut them into pieces. Pass through a juicer and pour into a saucepan. Place the pan on low heat and heat until the foam rises, remove it with a slotted spoon. (you can use this foam to make dough for delicious shortcakes).
We separate the juice into jars, at the bottom of which we pour sugar, if they are liter jars, then one tablespoon, if they are two-liter jars, then two. Cover with sterile lids and lower up to the shoulders into a pan of boiling water. We sterilize for 10 and 20 minutes, respectively.
Apple-carrot juice
Ingredients:
Apples 10 kg
Carrots 2.5 kg
Preparation:
Peel the apples and carrots and cut into pieces. Pass through a juicer. To prevent foam from getting into the juice, filter it through gauze folded in four. Now you need to let the juice boil for 10 minutes and immediately roll it hot into sterile jars.
Homemade apple pastille
Apple and banana paste
Ingredients:
Apples 300 gr
Bananas 1 pc.
Preparation:
Wash the apples and cut out the centers; there is no need to remove the peel. Peel the banana and cut it into pieces. Grind everything in a blender until smooth.
Place the resulting puree on the electric dryer trays greased with vegetable oil and turn it on for 12 hours. We take out the pallets, remove the finished pastille and roll it into tubes.
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