PREPARATIONS FROM APPLES. 25 RECIPES.
FIVE MINUTES JAM FROM APPLES
Cut the prepared apples into 1.5-2 cm pieces and cover with sugar. Leave them for an hour, stirring occasionally. When the juice appears, put on low heat and bring to a boil, constantly stirring vigorously so that the apples do not burn. Place the apples in prepared glass jars and roll up the lids, store anywhere.
For 1 kg of cored and peeled apples - 150-200 g of sugar.
BAKED APPLE JAM
Peel and cut the apples into pieces, cover with sugar, place in an enamel pan and place in a not very hot oven. Pack the baked apples into prepared glass jars and roll up. Jam from sweet apples can be made without sugar.
For 1 kg of cored and peeled apples - 100-150 g of sugar.
JELLY-JAM FROM APPLES (BULGARIAN RECIPE)
Cut the apples into eight pieces and mix with sliced lemons (with peel and seeds), add water to cover the fruits and cook until soft. Strain the juice and add sugar, cook over high heat until the syrup thickens (a drop of syrup on a saucer should not spread). 2-3 minutes before removing the jelly from the heat, add citric acid and, if desired, the kernel of a peeled, dried walnut. Seal the jars with cellophane.
For 2 kg of apples - 2 lemons, for 1 liter of juice - 750 g of sugar, 1 teaspoon of citric acid, 50 g of walnut kernels.
PARADISE APPLE JAM
Rinse the apples in cold water, remove the stems, place in a copper basin or enamel bowl, cover with granulated sugar, add water and place in a warm place. The next day, cook for 1.5-2 hours over low heat. To determine whether the jam is ready, place a drop on a saucer and divide it into two parts. If they merge slowly, the jam is successful.
For a glass of apples - a glass of sugar and 2-2.5 tbsp. spoons of water.
COMPOTE FROM APPLES (EXPEDITED METHOD)
Select large, strong, undamaged apples, rinse with cold water, cut into several parts, remove the stem and seeds. You can also peel the fruit, but it is not necessary. Carefully place the prepared apples in a sterilized container, pour hot (90-95°C) syrup and sterilize. Sterilize jars with a capacity of 0.5 liters for 10 minutes, three-liter jars for 25 minutes. It must be kept in mind that more ripe fruits need to be sterilized less, and less ripe fruits need to be sterilized more. Add sugar to syrup to taste.
COMPOTE OF APPLES
Pour 3 liters of water into a saucepan and heat it up. Sugar can be added to the water in advance. While the water is heating to a boil, cut the apples in half and remove the core. When the water boils, take the cooked apples (about enough for two to three jars) and, depending on the variety, place them in hot water or (for example, Antonovka) immediately pour hot water over them. As soon as the skin on the fruit turns yellowish, you need to quickly remove the apples from the pan, preferably with a fork, and immediately transfer them to prepared jars. When all the apples are laid out, fill the jars with apples to the top with boiling water. Immediately roll them up with lids and place them upside down. Add cold water with sugar to the pan, prepare a second portion of apples, and so on.
APPLE JELLY
Chop the apples and simmer them in water with cloves until soft. Pass the mixture through a sieve. Heat the applesauce, add sugar, lemon pulp and juice and cook until it is completely dissolved. Cook everything over high heat. The jelly is ready when a drop of syrup quickly hardens on a cold plate. Cool the jelly and place it in sterile jars.
For 600 g of puree - 400 g of sugar. For 1.5 kg of apples - 600 g of water, 10-12 pcs. cloves, juice and pulp of 0.5 lemon.
APPLE JAM
Wash and cut the apples, remove the core and seeds, put them in a saucepan and add a little water. Heat until softened and while hot, rub them through a sieve. Mix the puree with sugar and cook, stirring all the time. To make the jam dense, you need to add 100-200 g less sugar. You can store the jam in glass jars or in wooden boxes lined with parchment. If the jam has cooled down, if you do not stir it, a thick crust will form. It will protect the product from spoilage.
For 1 kg of apple puree - at least 800 g of sugar, and if the apples are sour, then more.
APPLE JAM WITHOUT SUGAR
Cut the apples into pieces, add water and boil for 10-15 minutes, stirring continuously, then rub through a sieve. Cook the resulting puree until it thickens well, making sure it doesn’t burn. Then, while warm, place it in sterilized jars and, closing with boiled lids, pasteurize half-liter jars at a temperature of 100°C for 15 minutes, liter jars for 20, three-liter jars for 30 minutes. Apple jam can be stored for a year.
For 1 kg of apples - 200 g of water.
APPLE PASTILE WITHOUT SUGAR
Peel apples of any degree of ripeness, cut into slices, place in a saucepan, add a little water to the bottom, cover with a lid and boil over low heat, then cool and rub through a colander. Grease the surface of the kitchen board with a very thin layer of vegetable oil and rub it in thoroughly with a dry gauze swab. Spread the applesauce on the board in an even layer (no thicker than 0.8 mm - otherwise it will take a long time to dry) and place it in the sun or draft. On the second day, when the puree dries a little, the board can be placed at an angle.
After three days, pry the dry marshmallow with a knife and remove it from the board. This “apple napkin” then needs to be hung on a rope for 2 days. For long-term storage, fold the marshmallows into a stack, sprinkle them lightly with powdered sugar, roll them tightly into a roll, put them in a plastic bag and place them in the refrigerator.
APPLES IN JELLO
Wash the apples, remove the core with seeds, cut into slices or circles, sprinkle with granulated sugar and mix thoroughly, then place in one layer on a baking sheet and place in a preheated oven (temperature 250°C). Do not stir the mass during heat treatment. After boiling, transfer it to dry, sterilized jars and roll up with sterile lids.
APPLE ROLL
Cut the apples into slices, sprinkle with granulated sugar and leave for 2-3 hours in an enamel pan with a thick bottom. When the juice comes out of the apples, put the pan on the fire and heat for 20 minutes. Rub the still hot apples through a sieve and put them back on low heat to finish cooking, without closing the lid of the pan so that the moisture evaporates better. After 2-3 hours, when the mass is easily separated from the spoon, pour it onto foil greased with any oil and leave to dry for 2-3 days. The thicker the layer of mass, the higher the quality of the roll. Remove the dried mass, thin and elastic, from the foil, sprinkle with granulated sugar and roll into a roll. Cut the finished roll into pieces and place in boxes. You can store the roll at room temperature for many years - the roll does not lose its quality.
For 1 kg of apples - 300 g of sugar.
APPLES COVERED WITH SUGAR
Select ripe, healthy fruits of sweet and sour apples, rinse, peel (if the fruits are tender, then no need to peel), cut into slices up to 2 cm thick, cutting out the core, put in jars, sprinkle with sugar, cover with tin lids and sterilize in boiling water. half-liter jars in water - 15 minutes, liter jars - 20-25. After this, immediately roll up the lids on the jars.
For a half-liter jar - 200 g of sugar (if the fruits are sour, then up to 400 g), for a liter jar - up to 400 g.
APPLES WITHOUT SUGAR
Peel the apples and cut them into slices, place them in two-liter and liter jars. Place the jar on a towel or linen rag, fill it with boiling water (without sugar) to the very top and, covering it with a lid, leave for three minutes, then drain the water and fill it with boiling water again. After repeating the procedure three times, roll up the lid of the jar.
Please note: if there are several cans, you need to deal with each one separately, without allowing the water to cool.
MARINATED APPLES
This is a delicious savory snack. In winter, it is used as a side dish for dishes made from game, poultry, meat, and vegetables. Marinades are prepared from various fruits, vegetables, and mushrooms.
The fruits and containers are prepared as for compote. Place the apples in jars, pour in the marinade mixture and heat liter jars in boiling water for 5 minutes and three-liter jars for 25-30 minutes, but the contents should not boil. After this, seal the jars for storage. Pasteurized marinades should be immediately cooled with water so that the fruits are not overcooked or softened.
For marinade filling: for 1 liter of filling - 500 g of chilled boiled water, 200 g of sugar, 250 g of 9 percent vinegar, salt to taste, 50 grains of allspice, cloves, a piece of cinnamon.
For sour fruits, sugar is taken 120 g more than the norm, and 120 g is subtracted from the liquid.
SOAKED APPLES
Sour and strong varieties are suitable for soaking (just not soft and sweet). You can soak apples in small pre-steamed wooden barrels or in glass jars with a capacity of 3 to ten liters. Line the bottom of the barrel with fresh, washed, scalded with boiling water and finely chopped rye straw. If there is no straw, you can use blackcurrant or cherry leaves. Place healthy, clean-skinned fruits, thoroughly washed, in rows, layering them with straw or leaves. Cover everything with leaves and fill with brine. Place apples soaked in brine for 8-10 days for fermentation (temperature 22-25 °C).
As soon as the foam subsides and bubbles stop rising, fill the jars with brine and roll up. Barrels (or jars) can be covered with cellophane soaked in vodka or alcohol so that it sticks tightly to the edges, and tied with twine. Store soaked apples in a place protected from direct sunlight at a temperature no higher than 15°C and no lower than 6°C.
For brine: for 10 liters of water - 300 g of granulated sugar, 150 g of salt and malt wort. Prepare the wort as follows: stir 100 g of malt in 1 liter of water, put on fire and bring to a boil. Leave for a day, strain and pour into brine.
If there is no malt, you can take 100 g of rye flour or dry kvass.
If desired, part of the granulated sugar can be replaced with honey at the rate of 120 g of honey instead of 100 g of sugar.
SLASHED APPLES IN THEIR OWN JUICE
Grate sour forest and fallen apples on a grater with large holes, immediately mix with sugar, put in half-liter jars, cover them with boiled lids and set to sterilize. When heated, the sugar in the jars dissolves and the amount of mass decreases, so the apples need to be added to the “hangers”.
Sterilize the jars at low boil for 20 minutes, then seal them and leave them in the same water until it cools. Serve chopped apples with puddings, cottage cheese casseroles, pancakes and pancakes.
For 1 kg of apples - 100 g of sugar.
APPLE PUREE
Place well-washed apples, cut into halves or quarters without cores or stems, into a saucepan with a little water poured into the bottom, slowly steam under the lid until they become soft, then rub through a sieve and bring to a boil again. Pour the finished puree into well-washed and boiled bottles (fill up to half the neck) and boil for 15-20 minutes in a pan of water on crosswise placed planks. Remove them from the water, tar the necks of the bottles, previously wiped dry with a paper napkin, cover with a circle of strong cloth, boiled, ironed and moistened with alcohol, glue tightly, tie with twine and fill the entire circle and the edges of the neck with tar. The puree is used to prepare jelly and sauces for sweet, meat and lean dishes.
When cooking, 150-200 g of sugar can be added to 1 kg of puree.
APPLE-PUMPKIN PUREE
Steam sour apples, cut into slices, and pumpkin, cut into pieces, in a steamer or juicer for 10-15 minutes until soft. When hot, rub through a colander or sieve, add zest or sugar to taste. Heat the puree while stirring to 90°C and pour it hot into half-liter jars. Pasteurize for 10-12 minutes at 90°C.
1 kg apples, 1 kg pumpkin, 1 teaspoon lemon or orange zest, sugar to taste.
APPLE SHAVINGS IN SLOVAK
Peel and core the apples and cut into shavings on a grater. Immediately place the shavings into jars and compact them. Add sugar to the jar. Sterilize in boiling water: half-liter jars - 20 minutes, liter jars - 30 minutes. Apple chips are used for layer pies.
You can add 50-100 g of sugar to a liter jar of chips.
QUICK COOKING FROM APPLES
Prepare a syrup from apple juice or water and sugar, dip apples, cut into slices, into it, boil for 1-2 minutes, then use a slotted spoon or a spoon with holes to remove the apples from the syrup and place them in a scalded three-liter jar. Fill the voids between the apples with boiling syrup to the top edge of the jar, close with a boiled lid and roll up. Apples will retain their flavor and are good not only in a pie, but also on their own, with milk, cream and sour cream.
For 2.5 kg of apples - 2 liters of apple juice or water, 500 g of sugar.
PREPARATION FOR APPLE PIES
You will need little sugar, the preparation method is quick and simple. Cut the peeled apples into slices, put in a saucepan, add sugar, put on low heat, heat to about 85°C, stirring continuously, leave for another 5 minutes and place in hot sterile jars, filling them to the very brim. Immediately roll up the jars and turn them upside down. The resulting jam-like mass is very good for pies, pancakes, pancakes, and just for tea.
For 1 kg of apples - depending on the sweetness of the fruit, 100-200 g of sugar.
APPLE MARMELADE
Boil applesauce (see preparation above) with the only difference being that for 1 kg of apples, better than Antonovka, you need to take more sugar. After this, evaporate the puree until it thickens, stirring all the time so as not to burn. To check the readiness of the marmalade, you need to spread the mixture in a thin layer on a saucer and draw a furrow with a spoon. If it does not close, the marmalade is ready. Fill steamed and dried jars with hot marmalade. When it has cooled, place a circle of cellophane or parchment paper soaked in alcohol on it.
For 1 kg of apples - 500-600 g of sugar.
APPLE MARMALADE (IN THE OVEN)
Wash the apples, remove the core and seeds, cut into small pieces, mix with granulated sugar, and place in a thick layer on a baking sheet. Do not add water. Place the baking sheet in the hot oven. After boiling, reduce the oven temperature. To prevent the mass from burning, stir it periodically with a spoon or spatula and cook until the mass becomes elastic and does not stick to the spoon. This usually takes 20 minutes after boiling.
Place the boiled mass on a sheet of foil or on a cold baking sheet sprinkled with granulated sugar, dry it at room temperature, sprinkle with granulated sugar and store in ordinary cardboard candy boxes in a cool, dry place.
For 1 kg of apples - 200 g of sugar.
DRIED APPLES
Wash the apples, remove the core with seeds, cut into slices or circles, sprinkle with sugar, mix, place in an enamel pan, cover with a clean cloth, set pressure and let stand until the juice is released. Drain the resulting juice, place the slices on a baking sheet and place in the oven to dry. The oven should be heated to 65°C. Transfer the dried apple slices into dry glass jars or linen bags. Store them in a dry place at room temperature. The separated apple juice can be used to prepare compotes, or canned after boiling. While boiling, pour the juice into jars and roll up the lids. Dried apples can be served with tea, used as a filling for pies, or made into compote.
For 1 kg of apple mass - 100 g of sugar.
Antonovka apples are characterized by a pleasant sweet and sour taste and bright aroma. Ripe fruits are yellow in color and have juicy, dense flesh. The harvest collected in mid-September is safely stored until the New Year. The product has low calorie content 100 grams total 48 kcal, therefore it is widely used for dietary nutrition.
Useful properties of Antonovka
Due to the content of acid and other useful elements, apples have high antioxidant properties, increase immunity, and prevent the development of infectious and viral diseases. They have a mild diuretic and laxative effect, helping to cleanse the intestines of waste and toxins. Antonovka applesauce is used to prepare fortified baby food.
What can you make from apples?
Apples can be consumed not only fresh, but also processed. For the winter, delicious preparations are made from Antonovka in the form of:
- jam;
- jams;
- marmalade;
- jam;
- marshmallows;
- compotes and juices.
Ripe apples can be used to make aromatic liqueurs, wine, cider and other alcoholic drinks. Juicy fruits are used in preparing meat, salads, sweet and sour sauces and ketchups. They are the main ingredients in various types of pies, pastries and desserts. Original recipes for dishes from Antonovka are presented on the website with detailed step-by-step cooking instructions and photos.
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:
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 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 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.
Antonovka is a real treasure in terms of its macro- and micronutrient content. Of course, in summer and autumn it is indispensable as an addition to the regular diet or the main ingredient for a mono-diet.
Anyone who cares about their health simply needs Antonov apples, because they are not only low in calories.
Antonovka contains:
- ascorbic acid, which helps resist infections and strengthen the immune system;
- iron, which helps prevent anemia and, by maintaining the level of iron in the blood, ensures the saturation of organs with oxygen;
- potassium, which helps rid the body of toxins and waste;
- calcium, which promotes bone strength and white teeth;
- fiber, which ensures normal digestion;
- magnesium, thanks to which glucose is better absorbed and energy is produced, the condition of blood vessels and muscles is normalized, protein synthesis and bone tissue renewal are improved;
- copper, which normalizes the synthesis of enzymes and proteins;
- niacin, without which healthy skin is impossible;
- pantothenic acid, which normalizes lipid metabolism and macronutrients, thereby supporting the body’s redox processes;
- pectin, which helps normalize digestion and water metabolism, reduce cholesterol levels;
- pyridoxine, which helps prevent nervous and skin diseases, prevents aging and improves performance;
- riboflavin, which improves the condition of skin, hair and nails due to increased oxygen supply;
- thiamine, which is a natural energy booster that prevents irritability and loss of strength;
- tocopherol, responsible for blood circulation and clotting, tissue healing and regeneration and lowering blood pressure;
- phylloquinone, which improves the condition of the circulatory system and bone tissue regeneration and growth;
- folic acid, responsible for hematopoiesis and proper metabolism;
- phosphorus, which maintains the condition and renewal of the skeletal system.
Properties of Antonovka jam
Antonovka jam retains all the benefits of these apples, only vitamin C is lost during heat treatment.
It ensures blood clotting, normalizes the functioning of the digestive organs, protects against infection, calms and improves metabolism, and also promotes restoration and rejuvenation of the body.
Antonovka allows you to create from the most common variety of apples a real delicacy.
Since apples themselves have a pleasant sweet and sour taste, they can be perfectly combined with other sour fruits and berries. In addition, it is very good to add nutmeg, cardamom, cinnamon and vanilla to Antonovka.
Due to the high pectin content during the cooking process, the finished product turns out golden and sunny.
In order for the apples to cook in the best way, cut them into equal pieces in the form of cubes, quarters or slices, and if you use a special shaped knife, you can cut small balls out of them for jam. Using a paring knife, you can slice the apples into long, thin strips or grate them using a mandolin.
To ensure that the apple pieces retain their integrity during cooking, choose slightly unripe apples.
To prevent your prepared apple slices from oxidizing, place them in lightly salted cold water and place a lid on top. This will prevent air from entering and darkening the sliced product. Before cooking, rinse the apple slices with cold water.
For cooking, use dishes with a non-oxidizing coating, for example, enamel. But the best cooking utensils are basins and stewpans made of copper. Due to the large diameter and low height, the ingredients are heated evenly, ensuring a high-quality, healthy and beautiful product.
To make preparations for the winter, pour the finished jam hot into jars and seal hermetically. To preserve the vitamin value of Antonovka jam, store it in a cool, dark place.
Recipes for making Antonovka apple jam
Basics of making Antonovka jam
If the appearance of the finished product is not important to you, and your apples are more than ripe, grate them or cut them with a mandoline and sprinkle with sugar at a ratio of one to one. When the apples give juice, simmer the apple mass over low heat, removing the foam from time to time. When the apples are completely boiled, fill hermetically sealed jars, sterilized in advance, to the brim with the prepared jam. Then wrap or roll up the lids and place them upside down and leave to cool.
If apples are boiled in syrup, then depending on the amount of water used you will get more or less thick jam with golden apple slices. To prepare syrup usually take equal volumes of water and sugar and bring the solution to a boil. After placing the ingredients in it, bring the mixture to a boil and allow to cool completely.
Then bring it to a boil again and wait until it cools completely. The procedure is repeated from five to ten times. In this case, the sweet mass should not be stirred, and the emerging foam should be removed very carefully and only from the top. To pour the Antonovka jam into storage containers, it is brought to a boil again.
It is important that the boil is very slow and that the jam does not splash.
You don't have to prepare a separate syrup. Boiling Antonovka in its own juice, due to its high content of natural pectin, will give you a dense jam, reminiscent of marmalade in consistency. Slice the apples according to your chosen method and generously sprinkle them with sugar. Cover with cling film and wait for the juice to appear.
Antonovka allows you to experiment with the composition, so when cooking you can safely add herbs and spices to it, supplementing the composition with other fruits, berries and some vegetables.
Amber lemon-apple jam
Prepare a kilogram of green Antonovka, a kilogram of sugar and two small lemons.
After washing the apples and cutting out the cores, cut into approximately equal slices. Place the slices into a saucepan or bowl, sprinkling thickly with sugar. When the apples give juice, place the saucepan on low heat and heat, not letting it boil until the sugar is completely dissolved. Remove from heat for about half an hour.
Putting it back on the fire, bring to a low boil. Continue cooking for about twenty minutes.
At this time, prepare the lemons. After scalding them with boiling water and carefully removing the seeds, cut them into slices or semicircles. Add lemon slices to the apples and simmer for another half hour.
For storage, carefully, trying not to damage, arrange the apple-lemon slices and top up with the resulting thick syrup.
Determine the readiness of the syrup by the rate at which the drop solidifies on a cold surface.
Vanilla-cinnamon jam from Antonovka as if from the oven
Antonovka can be cooked in a slow cooker, oven, or even in a convection oven. If you are using a multicooker, cook directly in the multibowl. For cooking in an air fryer, use enameled cast iron or glazed ceramic pots.
Prepare a kilogram of slightly unripe antonovka and a teaspoon ground cinnamon and vanilla sugar.
You can take a cinnamon stick and half a vanilla bean.
Mix three hundred grams of powdered sugar (or granulated sugar) with cinnamon powder and vanilla sugar and pour this mixture over the finely diced apples, placing them in a cooking container. Cover with a lid and let sit for two or three hours.
Cook the jam at 250 degrees for fifteen minutes.
Antonovka and walnut jam in chokeberry syrup
For this unusual jam you need to prepare:
- One lemon;
- Walnuts ½ kilogram;
- One and a half kilograms of sugar;
- Antonovka apples - ½ kilogram;
- Chokeberry berries - 1 kilogram.
Sort out the chokeberry, wash it, pour boiling water over it and let it brew under the lid for at least eight hours.
In a glass of the resulting infusion, add all the sugar little by little and boil the syrup. Without removing from heat, add lightly dried berries and peeled and chopped nuts and apples.
Bring to a boil and simmer over low heat for ten minutes, skimming off the foam. Let cool completely, covering with a towel.
Bring to a boil again and, after boiling for ten minutes, remove from heat and, covering with a towel, let cool.
Repeat this twice more.
When final cooking, add lemon, cut into thin strips, or lemon juice. After boiling for about ten minutes, place in jars for storage and seal tightly.
Recipes for apples for the winter include all kinds of preserves, jams, jellies, confitures, juices, dried fruits, compotes, marmalade, purees, jam, marshmallows, chips, candied fruits, vinegar, liqueurs, tinctures, adjika, sauces, ketchups, uzvar, as well as all kinds creative snacks that will delight the family during the cold winter months. Before deciding on a recipe and preparing a stock from apples, it is necessary to compare their variety with the requirements of the instructions: sometimes their acidity, sweetness, other taste qualities and degree of softness are important.
Five fastest recipes:
The most acidic varieties are recommended for liqueurs and tinctures, while winter or early winter varieties are more suitable for soaking. Any fruit is suitable for drying, even one damaged by falling from an apple tree. With such twists, the economic crisis is not scary, and the family will enjoy winter, because it is not only tasty, but also healthy. Apple juice is a real storehouse of vitamins and microelements necessary at any age. By making strategic reserves, you can always be sure that the cellar will have something tasty for tea when unexpected guests appear on the doorstep.
Loading...