Undoubtedly, natural apples better to consume in fresh, but if there is no cellar where they can be stored until spring, various tasty apple preparations for the winter come to the aid of housewives. I dedicate this collection of recipes to all those with a sweet tooth, because most of the recipes presented contain sugar.
Jam, jam, puree, ketchup, compote... and that's not all that can be made from apples.
For preparations it is best to use summer ones (White filling, Antonovka, Glory to the winner), or autumn varieties apples (Mackintosh, Spartak, Pepinka), which are fully ripe and have absorbed all the summer sun.
But if you can’t buy these, nothing bad will happen and preparations made from winter varieties of apples will also turn out delicious.
Dear friends, if you have your favorite and proven recipes for apple preparations, please share them in the comments. You can also take a photo of your apple preparations for the winter and attach the photo to the form with comments.
Apple and plum jam
Moderately gelled, picturesquely ruby, with delicate acidity. Assorted jam from apples and plums can be a universal additive for biscuits, bagels, cheeses, cottage cheese and pancakes. Are you intrigued? Then welcome to my kitchen, where I will tell you in detail how to make apple and plum jam. Recipe with photo.
Apple jam slices “Amber”
Apple jam In slices, this recipe turns out not only appetizing, but also very bright. Apple slices acquire an amber hue thanks to special way preparations. This amber jam apples will decorate any family tea party, and can also serve as an excellent sweet gift for the New Year and Christmas holidays. See recipe with photo.
Apple preparation for pies
Preparing the filling for apple pies for the winter allows you to save a lot of time when preparing baked goods: all you need to do is worry about the dough, and the apples are already ready - peeled and cut! If I’m interested in you, then I’m happy to invite you to my kitchen - I’ll show you how to prepare apples for the winter for pies. Erase the recipe with the photo.
Apple and chokeberry jam
Sweet, with a slight sourness and a characteristic taste of chokeberry (chokeberry) jam - a real find V winter period, when our body needs powerful support with vitamins and microelements more than ever. Thanks to chokeberry, this jam turns out to be mega-healing, has saturated color and is great for home tea drinking. How to cook, see.
Compote of apples for the winter with rose hips and lemon (recipe without sterilization)
Who said that the harvesting season is summer and early autumn? Even in October-November, you can do home canning and do it quite successfully. For example, at this time I am closing a very tasty and healthy compote from apples and rose hips. The recipe is very simple, and compote is always very popular in the winter season. See the recipe.
Apples in grape syrup
At first glance, desserts made from apples: preserves, jams, jams may seem too simple and not very interesting. But this recipe won my heart once and for all. And although the ingredients for it, again, are the most banal - apples and grapes, unusual preparation it more than pays for itself. How to cook apples grape syrup, let's see.
If you like classic and proven apple preparations for the winter, then you will 100% love this recipe! How to make apple jam for the winter “Soviet” (recipe with step by step photos), I wrote.
Apple jam slices with lemon
You can see the recipe for jam from apple slices with lemon.
Apple jam for the winter with chocolate “Sweet Tooth's Dream”
You can see the recipe for apple jam for the winter with Chocolate “Sweet Tooth Dream”.
Compote of apples for the winter with orange (without sterilization)
Very delicious compote for the winter it is made from apples - moderately sweet, both adults and children usually like it. I also cook it often, but I have one “secret” - I add a few slices of orange to accompany the apples. It would seem that this is such a trifle, but it is thanks to it familiar taste apple compote begins to play with new colors. Recipe with photo.
Apple jam with cinnamon “Christmas”
You can see how to make Christmas apple jam with cinnamon.
Apple jam with orange “Orange mood”
With a recipe for apple jam with orange " Orange mood", you can read.
Pear-apple jam with orange “Fruit mix”
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, “White Naliv”, 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. Cooked according to this recipe Adjika 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 and produces 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!
Everyone has tried apple jam, 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.
What to do when there is nowhere to put the apples? After all, it happens that the harvest is not a joy. Apples here and there. There are clouds of midges around them. It's a pity to throw it away, but I don't want to mess around with it. Do not rush to throw away this tasty treat that is healthy in all respects. You and I will now find a use for it.
I didn’t think for a long time when I saw midges swarming over the apples. I quickly cut off the rot and removed the core and tails. And she turned on her imagination. As a result, after an hour and a half, jars with the most pleasant contents were already cooling on my windowsill, which will absolutely comfort me and my family in winter.
After all, this apple preparation is universal. This includes aromatic tea or compote. This is a fresh loaf with a layer of amber apple slices. These include pies, pies, casseroles, and cereals containing this tasty goodness. Therefore, if you are now faced with a dilemma - throw away non-store-bought apples or give them a go, don’t think for long. Let's save them and look forward to winter!
Cooking time: depends on the number of apples; I had 2 kg, and I managed it in an hour and a half
Complexity: Well, it’s very simple!
Ingredients:
sugar – 600 g
water – 1-2 glasses
Preparation
So, I first washed the undeservedly forgotten apples, which were beginning to rot. And then, having cleaned them, removing the rotten and the like, I chopped the aromatic goodness into thin slices. 
During the process of peeling and slicing, I sprinkled the apples with sugar, suffering that I could have used more of it. But, as it turned out later, this amount was quite enough.
This is the bowl I got of aromatic cuts.
I left this beauty so that the juice would flow. Since the apples were ripe and juicy, I didn’t wait long. The juice came out very quickly.
But it wasn't enough. That's why I decided to pour the juice into a saucepan and then add water.
How much should I top it up? At your discretion. For example, I know that with such a quantity of apples I could make a gorgeous compote in the amount of 10 liters or jam, puree - a couple of liter jars. But there was no time, and things didn’t work out with cans and sugar. That's why I chose this path.
So, when this mixture boiled, I introduced apple slices into it, which were instantly soaked with their juice. Boiled for five minutes.
By the way, we sterilize the jars at the same time! In the meantime, after cooling the apples, I boiled them 4 more times (each time for five minutes after cooling), without leaving the stove, because... You have to constantly turn it over so that the apples cook. I put all this in dry jars.
The water content in apples, depending on the variety, ranges from 84 to 90 percent, fiber - up to 1.38 percent, sugars (fructose predominates) - 5-15 percent, tannins - 0.025-0.27 percent; contains pectin, protein substances, vitamins B1, B2, B6, PP, C, E, carotene, folic acid. From minerals present: sodium - 28 mg, potassium - 248 mg, calcium - 16 mg, magnesium - 9 mg, phosphorus - 11 mg, iron - 2.2 mg per 100 g of fruit weight. Compared to other fruits, it is clear that apples contain a lot of iron, which plays an important role in physiological processes. Apples thanks to content large quantity fructose and pectin are necessary for normal operation gastrointestinal tract, improve digestion. Malic acid stimulates appetite and promotes better absorption of food.
The most common varieties of apples: summer ones - Grushovka Moskovskaya, Melba, Papirovka; from autumn - Velvet, Borovinka, Cinnamon striped, Chinese; from winter - Antonovka, Minskoe, Pepin saffron, Welsey, Jonathan; from late winter - Aurora Crimean, Babushkino, Bananovoye, Belorussky Sinap, Boyken.
There are two degrees of ripeness for apples: removable and consumer. Removable, or botanical, maturity occurs with the end of growth. At the same time, the apples stop increasing in volume and in most cases are easily separated from the tree. Fruits reach consumer, or edible, maturity when the color, taste and aroma characteristic of the variety appear.
U summer varieties The harvesting and consumer ripeness of apples coincides in time. In autumn and winter varieties, consumer maturity occurs much later: by 15-45 days for autumn varieties and up to 180 days for winter varieties.
Apples of autumn and winter varieties intended for long-term storage, removed upon reaching removable maturity. If harvested too early, the fruits of many varieties become sour and are not only poorly stored, but also remain rough, low in juiciness, and worse colored. Delay in harvesting usually leads to massive falling of fruits, which become unsuitable for long-term storage.
The removal period is also set taking into account storage conditions. If the apples are stored in the refrigerator, then they can be picked more ripe; if in storage without refrigeration, they can be picked earlier, i.e., less ripe. Before storing, you need to sort the apples by size, since small fruits can be stored longer than large ones.
The peel of the fruit is the main barrier against the penetration of microbes into the pulp tissue. Therefore, even minor damage - scratches, pressure, punctures, or bruises cause fruit rotting.
A properly picked apple should also have a whole stem.
When choosing a storage temperature, you must take into account the characteristics of each variety. So optimal temperature storage of the saffron Pepin variety - from 2 to 1°C, of the Antonovka variety - from 2 to 4°C. Apples can be stored by packing them in polymer bags or films; after 0.5-1 month, a stable gas environment is created in the packaging (5-7 percent carbon dioxide, 14-16 percent oxygen).
This is how you can store Boyken, Golden Delicious, Pepin saffron, Welsey and some other varieties. To keep the fruits longer, you need to fill the prepared bags with apples, transfer them to storage and only after cooling, seal them hermetically.
You can store apples without a refrigerator, for example, in a frost-free brick cellar, in which the temperature does not rise above 4°C. It is better to place apples in small boxes, covering the walls and bottom with paper. To save High Quality Fruits need to be maintained at high humidity by placing containers of water. Antonovka novaya, Babushkino, Ranet champagne, Pobeditel, etc. are best stored in such conditions.
Apples can be prepared in the form of jam, jelly, compotes, marmalade, marshmallows, they can be pickled or soaked.
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 enamel pan and put it in 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 peeled dried kernel 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 and rinse cold water, cut into several pieces, 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, put them in hot water or (for example, Antonovka) immediately fill hot water. 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 to the pan cold water with sugar, 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. Surface kitchen board Apply 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 pastilles into a stack, pouring them lightly powdered sugar, roll tightly into a roll, put in plastic bag and place 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. Ready roll cut into pieces and put 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 sweet and sour apples, rinse, peel (if the fruits are tender, then there is no need to peel), cut into slices up to 2 cm thick, cutting out the core, put in jars, sprinkle with sugar, cover tin lids and sterilize half-liter jars in boiling water for 15 minutes, liter jars for 20-25. After this, immediately roll up the lids on the jars.
On the floor- liter jar- 200 g of sugar (if the fruits are sour, then up to 400 g), per liter - 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 delicious spicy snack. In winter, it is used as a side dish for dishes made from game, poultry, meat, and vegetables. Marinades are prepared from different fruits, vegetables, 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 chilled boiled water, 200 g sugar, 250 g 9% vinegar, salt to taste, 50 grains each 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 protected from direct sun rays place at a temperature not higher than 15°C and not lower than - 6°C.
For brine: per 10 liters of water - 300 g 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. Ready puree pour 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 bowl. 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, have to take large quantity Sahara. 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 cools down, place a circle of cellophane or a piece of cellophane soaked in alcohol on it. parchment paper.
For 1 kg of apples - 500-600 g of sugar.
APPLE MARMALADE (IN THE OVEN)
Wash the apples, remove the core and seeds, chop small pieces, mix with granulated sugar, 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. Separated Apple juice can be used to prepare compotes, or preserved by boiling them first. 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.
CANDIFIED APPLES
Carefully cut 15 medium-sized sweet apples into quarters, remove the seeds, leave the core and stuff it with pieces of dry orange peel, put in boiling syrup and cook until the apples become transparent and begin to brown. Then, sprinkle the apples with a mixture of sugar, crushed orange peel, crushed cinnamon and cloves, cook again, turn over, cook again until almost all the syrup has boiled away.
Taking out a piece and sprinkling each with sugar, quickly place on a baking sheet covered with straw and place in a heated, but without heat, oven. When the oven has cooled, turn the candied fruits over to the other side and repeat the operation. Fold them into glass jar, covering with a circle of parchment paper moistened with alcohol, seal with cellophane.
For 15 apples - 500 ml water, 400 g sugar; for sprinkling - 2 cups granulated sugar, orange peel, cinnamon and cloves - to taste.
APPLE CANDIES
Grate the apples, add sugar and water, cook until thick puree. After removing it from the heat, mix with dried, peeled and chopped almonds or walnut kernels, finely chopped candied fruits and dried and powdered orange peel. Form balls with wet fingers, dry, sprinkle with sugar, put in a jar, cover with a circle of parchment paper moistened with alcohol, and seal with cellophane.
For 1 kg of apples - 500 g of sugar, 50 g of almonds (or 100 g of walnut kernels), 100 g of candied fruits, 1 teaspoon of orange peel powder.
APPLES IN CURRANT JUICE
Cut the apples in half or into quarters, peel and core them. Remove black and red currants or just red ones from the bunches, remove diseased and unripe ones, wash thoroughly and steam in a saucepan under a lid with a small amount water. Rub the hot mixture through a sieve and fill the jars halfway. Then place the apples in the jars so that they are completely immersed in the juice. The juice level should be 1-2 cm below the neck. Pasteurize in boiling water: half-liter jars - 25-30 minutes, liter and two-liter jars - 30-35 minutes.
APPLE CHEESE
Wash the apples, cut into pieces, place on the bottom of the pan, pour in a little water, put on low heat and cook until thickened. Ready mass rub through a sieve, add caraway seeds, stir, put in a thick, clean cloth and put under pressure for three days. Then take out the cheese, grease with vegetable oil and roll in cumin seeds. Store in a cool place. The cheese is easy to eat and is ideal product for children and dietary nutrition, perfectly stored.
For 1 kg of mass - 1 tbsp. spoon of cumin.
APPLE SEASONING
Wash the apples, core, chop, put in a saucepan, add a small amount of water and simmer, covered, until they become soft. Rub the hot mass through a sieve and cool. Peel the garlic and mince it, mix it with applesauce, add salt, mustard, vegetable oil and mix. Expand ready-made seasoning into small jars and refrigerate.
1 kg apples, 300 g garlic, 1 tbsp. spoon of dry mustard, 100 g vegetable oil, 5 g salt.
APPLESAUCE
Place peeled and sliced onions and apples, along with raisins and sugar, in a large saucepan, add 0.5 cups of water, bring to a boil and cook over low heat, stirring frequently, until consistency thick porridge, add salt, cloves, pepper, vinegar and cook for another 10-20 minutes. Place the sauce into jars and cover with foil.
1.5 kg sour apples, 500 g onion, 5 tbsp. tablespoons raisins, 500 g sugar, 1/2 teaspoon salt, ground cloves and black pepper on the tip of a knife, 0.5 teaspoon red ground pepper, 1.5 cups of wine or table vinegar.
APPLE VINEGAR
Overripe apples or carrion are used, as well as waste left over from the preparation of jam, juice, and syrup. Rinse the fruits thoroughly in three waters, small and juicy apples crush and grind the hard ones. Transfer the mixture into an enamel bowl with a wide bottom, add hot water (65-70°C) and add sugar. Water should cover apple mass by 3-4 cm. Place the dishes in a warm place (18-22°C), but not in the sun. Stir frequently to prevent the surface from drying out. It’s even better to cover the mass with a wooden circle and put a little pressure on top.
After two weeks, strain the liquid through cheesecloth folded in two or three layers and pour into a glass for fermentation. large bottles or three to five liter jars, without adding 5-7 cm to the top. Keep the liquid in such bottles or jars for another two weeks. Carefully pour the finished vinegar, without stirring, into bottles, without adding to the top 3-4 cm. Strain the sediment through a thick cloth.
Seal the bottles with boiled corks, and for long-term storage, pour paraffin on top of the corks, store in the dark at a temperature not lower than 4 ° C and not higher than 20. You can keep bottles with vinegar in the light, after wrapping them in dark paper.
For 1 kg of apple mass - 50 g of sugar (for sweet varieties), 100 g of sugar (for sour varieties).
The best way to preserve apples for the winter, especially in urban environments, is to store them for the winter. Apples are the most common fruit in our gardens. Therefore, recipes winter preparations There are also a large variety with apples.
Apple preparations for the winter include soaked apples and fruits in syrup, jams, compotes, jams, marmalade and even candied fruits. We have collected the most interesting, tasty and simple preparations in one article.
First, we suggest you look at the photo recipes the best preparations from apples for the winter, which we have on our website:
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Recipes for winter preparations from apples
To prepare this preparation, take apples, a liter of water and three hundred grams of sugar. This recipe involves minimal processing of apples. Since fruits will be harvested in whole, they need to be well selected and washed. Apples are placed in jars and poured with boiling water. sugar syrup. To prepare the syrup, you need to put water on the fire and melt the sugar in it. The jars of apples and syrup are covered with lids and left for three minutes. After this, pour the syrup back into the pan and bring to a boil again. Then pour the apples again and repeat the whole process. After the third time, when the boiled syrup is poured into the jars again, they must be closed with hot lids and turned upside down. Such apple preparations at home can be used to make jams and preserves, as filling for pies.
Apple preparations for the winter: White filling Ideal for making delicious jam. Summer apples, to which this variety belongs, is very tender. Thanks to this structure, when making jam there is no need to boil the fruit for a long time. To prepare 500 ml of jam you need a kilogram of apples, half a glass of water and a glass of sugar. Peel and core the apples and cut into thick slices. Add water to the pan and cook the apples over medium heat until they are slightly soft. When the apples have softened, add sugar and cook for another minute. Now you can pour the apples into hot sterilized jars and order. Turn over for ten minutes, then store in a cool place. Apple jam for the winter - great dessert, which will always be at hand.
Apple preparations for the winter: Antonovka is also very suitable for making jam. The result is a delicate product with a pleasant amber color. For the preparation you will need three kilograms of Antonovka, two tablespoons of salt, four teaspoons of soda and three kilograms of sugar. Dissolve salt in two liters of water, and soda in the other two liters. Wash the apples, peel and cut into slices. First, dip the fruit in a salt solution, and then in a soda solution. Then rinse in clean water, let the excess liquid drain and cover the apples with sugar. Leave for four hours. After the time has passed, put the fruit on the fire and cook for forty minutes after boiling. Gently stir the jam and skim off the foam as it appears. Pour hot jam into sterilized jars and roll up.
Some recipes for preparing apples for the winter with photos encourage you to prepare the apples according to exactly this recipe. This is very original and incredible delicious preparation. To prepare it you will need apples, cherry leaves, ten liters of water, 600 grams of honey, 400 grams of sugar and three tablespoons of salt.
For soaked apples according to this recipe, the Antonovka variety is very suitable, but you can take fruit of almost any variety. The apples need to be picked out when they are ripe and beautiful and washed. Line the bottom of the soaking container with leaves and lay out the apples. The container must be completely filled with fruit. Bring water to a boil, add sugar and salt. Boil until dissolved, then cool the solution and add honey. Allow the sweet solution to cool completely. Place the container with apples in a cool place and fill it with a sweet solution. Cover and press. Pickled apples You will be able to eat after forty days.
To prepare a liter jar of compote according to this recipe, you should take eight apples, half a glass of sugar and one and a half glasses of water. Wash and chop the apples. Immerse the prepared fruits in cold water for thirty minutes. citric acid(a gram of citric acid is taken per liter of water). Remove the apples from the water and let them drain. Leave the fruit for 15 minutes water bath. Place the heated apples in jars and pour boiling liquid over them. Sterilize for 15 minutes, then roll up the compote and wrap it up.
Jam is an alternative to sweet jam. This preparation differs in structure, and the jam is also usually sweeter. To make jam you will need a kilogram of apples, 800 grams of sugar, a glass of water and cinnamon to taste. Dissolve a glass of sugar in a saucepan with a glass of water. Cut the apples into small slices and dip into syrup. Cook over medium heat. As the sugar dissolves, it must be added. When all the sugar is gone, remove the pan from the heat and let cool. After this, put it back on the fire, bring to a boil and cook until tender, adding cinnamon. Mix the jam very well so that the mass is as homogeneous as possible. Leave until completely cool, then roll up. Store in a cool place.
To prepare apples in this way, 200 grams of sugar are taken per kilogram of fruit. From this amount of ingredients you can roll up a liter jar. It is enough to make one pie in winter. Apples must be peeled from seeds and cut into cubes, covered with sugar and left so that the fruits give juice. The minimum time is two hours, but you can leave the apples overnight. Place the pan with apples on the stove and wait until it boils. As soon as the apples begin to boil, transfer them to sterile jars to the top and roll them up.
You can make apple jam very quickly and tasty in a slow cooker. To do this, peel and cut the apples into slices. Mix apples (one kilogram) with sugar (one kilogram), citric acid (juice of half a lemon), add a quarter glass of water. Transfer everything to a slow cooker and cook on the “stew” mode for an hour. Bring to a boil with the lid open. After cooking, pour everything into a bowl and puree in a blender. Cook again for about an hour in the slow cooker on the “stew” mode. Place in prepared jars and roll up the jam.
All apple preparations for the winter, no matter what recipe you choose, will turn out to be welcome dishes on the table. Compote, jam or jam, apples will provide vitamins and nutrients in winter.
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