The harvested apple crop cannot be eaten in a few days. Moreover, not all varieties of apples can be stored until late winter. That is why most people prefer to make various preparations - jam, marmalade, compotes, healthy chips, marmalade and much more. And if there is no time for long-term cooking of sweet desserts, then apple slices can be frozen or canned in the form of juice or compote. Do not spend a long time looking for the answer to the question of what to cook with apples for the winter, but look at a selection of the best recipes.
Simple blank options
Apples are such a valuable fruit that most housewives tend to prepare it in many variations. But not everyone has time for canning. Simple recipes for apple blanks for the winter help to quickly and tasty diversify a person’s winter diet.
This dish is familiar from childhood. It is very tasty and fragrant. Therefore, be sure to try to prepare a few jars of apples and enjoy the winter, remembering the summer days.
Products:
- apple fruits - 3 kg;
- granulated sugar - 60 g;
- table salt - 30 g;
- rye flour - 25 g;
- currant leaves - 8 pcs.;
- filtered water - 2.6 l;
- cherry leaves - 7 pcs.
- Apples for this dish should choose autumn or winter varieties with a dense structure. They need to be thoroughly washed, put in a convenient container and pour cold, filtered liquid.
- The container in which urination will take place should be thoroughly washed with soap and poured over with boiling water. Spread the washed cherry and currant leaves evenly on the bottom.
- On top of them, it is required to distribute the apples with the stalks to the top. Then a layer of leaves and several rows of apples are placed, similarly filling the container to the top. The final layer must necessarily consist of fragrant leaves.
- We proceed to the preparation of the filling. To do this, dissolve the flour in a separate container in warm, boiled water. Then add salt, granulated sugar and mix well. Cover and leave for a few minutes on the kitchen table. Stir again and pour over the apples.
- Put a wooden board on top of the fruit, and a heavy load on it. Clean in a cool place and observe for 3-4 days the contents of the fill. It needs to be topped up as needed. Do not forget to remove the resulting foam from the surface, otherwise the finished fruit will be a little bitter. The apple billet is ready for use after 30 days, they can be left for the winter or served immediately.
If you want to cook something unusual, then we suggest considering the recipe for such an apple dish for the winter, like a delicious marshmallow made in the oven. The delicacy will appeal not only to adults, but also to children. Dessert turns out much tastier than in the store.
Products:
- apples - 1.5 kg;
- filtered water - 300 ml;
- granulated sugar - 150 g;
- sunflower oil - 30 ml;
- sesame - 10 g;
- mint for decoration;
- sweet syrup.
- Rinse apples well, dry and divide into 4 parts. Cut out seeds and partitions unsuitable for food. Put in a saucepan, add the required amount of liquid and granulated sugar. Put on a small fire and warm for 10 minutes.
- Remove from heat and puree in a blender until smooth. If there is no kitchen assistant, then a sieve with small cells is used instead. Cover and leave on the counter to cool.
- Line a baking sheet with parchment paper and brush with oil. Spread the mass evenly over the parchment in a thin layer. Preheat the oven to 150 degrees, place a baking sheet and open the door. The dessert will stop sticking to your hands, which means the product is completely ready. Before serving, the dish is sprinkled with sesame seeds, poured over with syrup and decorated with mint.
- For longer storage, the delicacy is cut into pieces, put into clean and processed jars, covered with plastic lids and put in the refrigerator.
apple chutney
Chutney is an Indian sauce served with a main course to enhance or emphasize its taste. Prepare seasoning from various fruits and vegetables. Therefore, we suggest that you consider making apple chutney. The consistency of the sauce is thick, and the taste is spicy and spicy. You can add spices according to your taste preferences. It is allowed to use the workpiece 2 weeks after preparation.
Products:
- apples - 500 g
- raisins - 75 g;
- onion turnip - 60 g;
- rock salt - 1 tsp;
- granulated sugar - 75 g;
- apple cider vinegar - 100 ml;
- filtered water - 30 ml;
- coriander, paprika, cinnamon, mustard seeds, turmeric 5 g each;
- chili - 5 g.
- Rinse the fruits, dry and remove the core. Cut into medium sized cubes. Peel the head of onion from the husk, remove parts unsuitable for food. Chop like apples.
- Rinse raisins in warm, boiled liquid. Combine it with the main ingredient, onions and raisins. Pour all the prepared spices, salt and granulated sugar. To stir thoroughly.
- Put the prepared mass in a slow cooker, add apple cider vinegar and filtered water, chopped chili. Set the “Jam / Cooking / Stewing” mode by the time the sauce is cooked from about 1 to 1.5 hours. The lid does not need to be closed, as the seasoning involves regular stirring. Pour into clean jars, close tightly and refrigerate.
Pickled appetizer
What to do with apples for the winter quickly? It is enough to pickle the fruits, which are considered a very refined dish. They taste great not only as an independent snack, but also as an additional component to meat, vegetables, cereals.
Products:
- apples - 3 kg;
- filtered water - 1.3 l;
- granulated sugar - 500 g;
- vinegar 6% - 250 ml;
- carnation;
- coriander.
- Rinse the fruit, cut out the seed box and chop into slices. Put them in a cold salted liquid, for 1 liter of water - 10 g of table salt. Holding time - 30 minutes.
- Throw the slices on a sieve, and then immediately lower them into a boiling liquid for just a few minutes. Carefully remove the blanched slices from boiling water, cool.
- From the broth in which the slices were blanched, make a marinade. To do this, pour salt, granulated sugar and acid into the liquid. Stir until the loose components are dissolved.
- Wash jars with soap and warm in the oven. Put spices on the bottom, then apples and marinade. Cover with lids and sterilize for 30 minutes. Carefully remove, roll up and turn over. After cooling, remove to the cellar.
Syrup for the winter from apples
Products:
- sweet apples, but autumn varieties - 3 kg;
- granulated sugar (per 1 liter of finished juice) - 300 g.
Operating procedure:
- Rinse fruits thoroughly and dry. Cut into several pieces. Pass through a juicer. Place cheesecloth in a colander and strain the resulting juice into a saucepan. Be sure to measure the amount of juice obtained.
- Set the container with the contents on the stove, bring to a boil, be sure to remove the foam from the surface. It is important that the contents do not boil for a long time.
- When small bubbles appear, indicating boiling, remove the pan from the heat. Pour sugar and mix well until the bulk ingredient is completely dissolved.
- Pour the finished syrup into clean, sterile jars and sterilize for 15-25 minutes. Roll up tightly, turn over and cool under a warm blanket. The best place to store canned food is a cellar or refrigerator.
With the specified amount of granulated sugar, the juice has a rich sweet aftertaste. When used, it can be diluted with boiled water to the desired taste.
The best recipes from Antonovka apples
The most famous apple tree in Russia is Antonovka. The fruits of this variety are always loved on the table. We present to your attention golden recipes for preparations from Antonovka for the winter.
Apples, water and granulated sugar - that's all it takes to create a delicious and healthy apple marmalade. It can be used as a dessert and also as a filling for baking. Ready dessert does not flow, does not change shape. The consistency is dense, which allows you to make a delicacy in the form of a variety of figures. Children will appreciate the culinary masterpiece.
Products:
- apples "Antonovka" - 1 kg;
- granulated sugar - 250 g;
- filtered water - 250 ml.
Operating procedure:
- Rinse the fruits, cut off the skin with a thin layer and remove the seed box. Cut into convenient slices, put in a saucepan, add water and boil until soft.
- Pour in sugar and continue boiling over low heat. Spread the finished mass with a thickness of 3-4 cm on baking paper, after lubricating it with vegetable oil. Smooth out and leave on the kitchen counter to dry.
- If the workpiece involves long-term storage, then the marmalade should be dried in the oven at a temperature of 160-170 degrees to the intended consistency. It is recommended to store in a glass, hermetically sealed container.
Jam "Antonovka"
According to the recipe, a healthy and tasty viburnum berry is added to the delicacy. The finished dessert will perfectly decorate pancakes, pancakes, pancakes. The recipe for apple jam from Antonovka with viburnum for the winter turns out to be a bright, beautiful shade.
Products:
- apple fruits - 1.2 kg;
- filtered water - 60 ml;
- granulated sugar - 1.2 kg;
- viburnum - 0.5 kg.
Actions are as follows:
- Juicy, ripe berries need to be sorted out and thoroughly rinsed under water, removing debris. Using a fine mesh sieve, rub through. To make jam, you need 260 ml of viburnum juice with pulp.
- Rinse the apple fruits, cut out the core and skin with a thin layer. Chop on a grater into straws. Put the fruit mass in an enamel pan, add the liquid according to the recipe. Put on the stove and simmer for a quarter of an hour after boiling. It is important not to forget to stir the contents regularly.
- Add granulated sugar, continue cooking for another 20 minutes. During this time period, the mass should boil down to become thick. Pour viburnum juice, boil and simmer for another 5 minutes.
- Pack in sterile jars, close tightly. After cooling, remove to a cold place. Based on the specified rate, approximately 1.5 liters of finished jam is obtained.
Delicious apple and plum compote
We propose to consider another of the options for a delicious preparation from Antonovka for the winter. To enhance the taste and aroma, it is recommended to combine apple fruits with other fruits, for example, with plums. The drink acquires a beautiful color and a wonderful aroma with a peculiar sourness. Two 3-liter jars will come out of the indicated amount of ingredients.
Products:
- apples "Antonovka" - 0.6 kg;
- plum - 600 g;
- filtered liquid - 2.6-2.8 l;
- granulated sugar - 540 g;
- citric acid - 1 tsp
Operating procedure:
- Rinse the plums, divide into 2 equal parts and remove the pits. Of course, they can not be removed, but in this case, canned compote must be consumed within one year. Rinse the apples, cut into 2 parts and remove the seed box and other parts unsuitable for food. Chop into slices.
- For best storage, wash the jars with soap and dry in the oven, and boil the lids for 3-4 minutes. At the bottom of the glass container, place apples first, then plums. Therefore, for convenience, it is first recommended to immediately divide the fruit into 2 jars.
- In a separate saucepan, bring clear liquid to a boil. Fill jars, cover and leave on the table for a quarter of an hour. Using the perforated lid, drain the water from the jar back into the pot. Pour granulated sugar into it, boil and cook for 2-3 minutes until the grains are completely dissolved.
- Pour half a teaspoon of citric acid into each jar and pour hot sweet syrup over. Cover and immediately roll up with a special key. Turn upside down, cover with a warm blanket and leave in this form until completely cooled. Compote of apples and plums is completely ready. It is allowed to store both in the cellar and at room temperature.
Very soon, blanks from apples for the winter, for pies, jam, jams and marmalade will go. The berry season has departed, the moving of fruits from branches to houses, to balconies, to banks, cellars begins. Well, when there is an opportunity for a long time. You go down to the basement in winter, and there is an apple smell, your head is spinning, you will definitely grab a few juicy, ripe ones and then you inhale the aroma of the sun and summer for a long time, pressing a ruddy fruit to your cheek. Store-bought ones don’t smell like that and don’t splash juice, they are tasteless, some kind of cotton. Therefore, we try to preserve this summer miracle, our homemade antonovka, white pours and peppins, in all sorts of accessible and sometimes inaccessible ways.
Apple blanks for the winter, the best recipes
Apple jam
Apple jam boiled in slices
Ingredients:
Apples 1 kg;
Sugar 1 kg.
Cooking:
My fruit, cut in half and cut out the core. Then we cut them into slices, as for drying. We put in a pan in layers, a layer of apple slices, a layer of sugar and so on. We 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 bowl for cooking, we do it carefully so that the slices do not break. Turn on the burner and bring to a boil.
Let it simmer on low heat for no more than 5 minutes. Then leave to cool completely. We put the cooled slices on the stove again and repeat the whole process, only it is necessary to boil for 10 minutes. Let the jam cool down again. For the third time, bring to a boil and boil for as long as necessary. 5 minutes is enough to make the jam an amber-light color. 30 minutes to get thick and dark.
Immediately lay out in sterile jars and store at home.
Quick jam "Apple spas"
Ingredients:
Apples 3 kg;
Sugar 2 kg;
Lemon 1/2 pieces.
Cooking:
Wash the fruit, cut out the middle and cut into 8 pieces. Pour in sugar and let it brew at a temperature of +18 degrees. Stir a few times to distribute the sugar evenly. After a day, put on fire, add lemon juice and boil for 7 to 10 minutes. The jam is ready, it remains to decompose into jars and lower it into the cellar.
Dessert apple jam
Ingredients:
Apples 1.5 kg;
Sugar 0.8 kg
Water 1/4 cup;
Cinnamon 1 stick.
Cooking:
Wash apples, peel and cut out the core. Cut into small pieces, you can cubes. Pour out the water at the bottom of the pan and pour the chopped fruits, put the cinnamon there and pour 600 grams of sugar. We put on a strong fire. So cook for 5 minutes, stirring all the time, until the syrup appears. Then reduce the heat and cook for another three minutes.
Remove the jam from the heat and wait until it cools down. Then again put on a slow temperature, add the remaining sugar and cook until tender. After spreading in jars.
apples in syrup
Antonovka in sugar syrup
Ingredients:
Antonovka 3 pcs;
Sugar 150 gr;
Water 150 ml.
Cooking:
We prepare sugar syrup, for this we pour sugar into a saucepan and pour water, put on fire. While the syrup boils, wash the fruits and cut into 6 or 8 parts. We lower the slices into the boiled syrup and cover with a lid. We cook 10 minutes. We shift the hot apples into a sterile jar and pour the syrup on top. You can store it at home in a closet or in the refrigerator.
Jam from apples
Easy recipe for apple jam
Ingredients:
Sweet apples 2 kg;
Sugar 1.5 kg.
Cooking:
Wash the fruits, peel the skin and cores and cut into small pieces. We fill the pieces with two glasses of sugar and leave overnight to get the juice.
We put the pan with apples on the stove over medium heat, pour out the remaining sugar and let it boil. Then reduce the heat and cook for 10 minutes, not forgetting to stir so that the jam does not burn. Then we remove the jam from the fire, cover with a lid and send it to the oven for three hours. Sometimes you need to look under the lid and watch the jam.
Classic recipe for apple jam, preparation for pies
Ingredients:
Sour apples 2.5 kg;
Sugar 1.5 kg.
Cooking:
Peel the apples and seeds, cut into slices and lay out on a baking sheet, put it in the oven, heated to 170 degrees, until they become soft. We take out the softened apple slices, crush them with a fork and rub through a sieve.
Put the mashed puree into a saucepan, add sugar and cook over high heat until tender, stirring constantly. When the jam darkens and lags behind the walls of the pan, then it is ready. We lay it out cooled in sterile jars.
Quick apple jam
Ingredients:
Sweet apples 1 kg;
Water 1 glass;
Sugar 400 gr.
Cooking:
We clean the apples and take out the middle, cut into pieces, put in a saucepan. We put the pan on the fire, pour water and simmer for 20 minutes.
When the fruits are well softened, rub them into a puree. We put on a gentle fire and fall asleep sugar. Cook constantly stirring the jam so that it does not burn. Each variety takes 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. a spoon;
Carnation 5 heads;
Cooking:
We select the smallest, strongest and ripe fruits, wash them well. Pour apple cider vinegar into the pan and pour out the sugar, put everything on the stove and heat until the sugar dissolves, put the apples in the same place.
Add all the spices to the pan and set to medium temperature, cook until the fruit is soft, you can check with a toothpick. After that, put the apples in sterile jars and pour the marinade up to the neck. Immediately roll up the lids and let cool. You can store pickled apples in the 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.
Cooking:
Pour vinegar and water into the pan, put the spices, pour the syrup and let it simmer for about 5 minutes over low heat. Cut the fruits into circles, about a centimeter thick and put them in the marinade. We leave to cook until the apples become soft, then immediately put them in jars and pour the marinade to the top.
soaked apples
Soaked apples with honey
Ingredients:
Cherry, mint and currant leaves
Water 10 liters
Salt 150 gr
Rye flour 200 gr.
Cooking:
At the bottom of the tub or pan, lay out a layer of currant leaves, then 2 layers of apples, a layer of cherry leaves, 2 layers of apples, a layer of mint and a layer of apples on top. We put currant and mint leaves, twigs and cherry leaves on top and cover with a wooden circle, put a load on top.
We heat the water a little and dissolve all the ingredients in it, let it cool and pour it under oppression. It must be constantly under water. After a month and a half, the fruits will be ready. you need to keep them in a cool room.
Recipe for pickled apples with cabbage
Ingredients:
Apples medium 3 kg
Cabbage 2 fork
Carrot 3 pcs.
Salt 3 tbsp. spoons
Sugar 2 tbsp. spoons
Cooking:
Thinly chop the cabbage, grate the carrots on a coarse grater, mix everything and add sugar and salt. Rub the chopped vegetables with your hands until the juice stands out. Put a thin layer of cabbage on the bottom of the container, then fruit. Shift in such a way that the entire space is filled. The top layer should be from cabbage.
Tamp everything well and pour cabbage juice on top, cover with cabbage leaves and put oppression. Let the container stand at room temperature for two weeks, then it must 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.
Cooking:
My apples, sort out, cut off spoiled ones, cut out the middle and cut into pieces. Pass through a juicer and pour into a saucepan. We put the pan on a slow fire and heat it so that the foam rises, remove it with a slotted spoon. (on this foam you can make dough for delicious shortcakes).
We distinguish juice in jars, on the bottom of which we pour sugar, if liter jars, then one tablespoon, if two-liter, then two. We cover with sterile lids and lower them up to the shoulders into a pot of boiling water. We sterilize for 10 and 20 minutes, respectively.
Apple-carrot juice
Ingredients:
Apples 10 kg
Carrot 2.5 kg
Cooking:
Peel apples and carrots and cut into pieces. Pass through a juicer. So that the foam does not get into the juice, we filter it through gauze folded four times. Now the juice should be allowed to boil for 10 minutes and immediately rolled up hot in sterile jars.
Homemade apple marshmallow
Pastila from apples with bananas
Ingredients:
Apples 300 gr
Bananas 1 pc.
Cooking:
Wash apples and cut out the middle, do not remove the peel. Peel the banana and cut into pieces. Blend everything in a blender until smooth.
We spread the resulting puree on the trays of the electric dryer greased with vegetable oil and turn it on for 12 hours. We take out the pallets, remove the finished marshmallow and roll it into tubes.
There are a huge number of varieties of apples in the world, but one of the most beloved is, of course, Antonovka. Their delicate and delicate aroma cannot be confused with anything else. The main advantage of these apples is the preservation of all tastes and smells with various types of preparations. That is why housewives are so fond of preparing compotes from them for the winter, fermenting them and, of course, making jam. We have selected for you a lot of simple and very tasty recipes for winter preparations from Antonovka.
canned apples
For this blank, we need glass containers with a volume of 3 liters. They must be thoroughly washed and sterilized. After that, you can start preparing raw materials. We sort the apples, wash them. Qualitatively remove the core, and then cut into equal slices.
We transfer the resulting pieces into jars up to the very neck, after which we prepare a sweet syrup. One jar will require a glass of granulated sugar and 1.5 water. Pour hot syrup over apples. As soon as the containers have cooled, they must be boiled, and then sealed. Turn upside down. Cover with a thick cloth or blanket and let stand for a day. After that, we transfer to the basement or other cool place for storage.
Jam slices from Antonovka
Antonovka jam is no less tasty.
In order to prepare it, you need to take the following ingredients:
- apples - 1 kg;
- granulated sugar - 1 kg;
- purified water - 1 l;
- salt - a couple of large spoons.
Cooking:
We wash the apples. We take off the skin. Thanks to this, the jam will turn out more tender. Also be sure to cut out the core. After that, cut the fruit into small slices. The fruits prepared in this way are placed in salt water for half an hour. This technique will help preserve the beautiful color of the fruit. Thanks to this pre-treatment, the apples will not darken. After such a manipulation, the apples should be thoroughly washed under running water.
Then you need to take a container in which the dessert will be cooked. Fruits are spread evenly in layers. Each of them is sprinkled with sugar. The mass is left to infuse until the fruits produce juice. Once this has happened, you can put the apples on the fire. As soon as the dessert boils, it must be turned off and left to infuse for 6 hours, after which the manipulations are repeated 3 more times. After that, the jam is ready and it can be closed for the winter.
Classic jam from Antonovka
If the household loves sweet pies and pies, you can make jam from Antonovka. It will make a great baking topping.
For a classic recipe, we need the following ingredients:
- water - 300 ml;
- antonovka - 4 kg;
- granulated sugar - 1.5 kg.
Cooking:
My apples, remove the middle and cut the fruit so that we get 8 equal slices. The resulting slices are transferred to a separate container and filled with water. We put the mass on a small fire and bring to a soft consistency. On average, this will take about half an hour. Cool the resulting composition, and then grind through a sieve or colander.
In order for the apple mass to acquire a thick state, it is necessary to introduce sugar, and then put the mass on fire and cook until the required density. The longer the jam cooks, the thicker it will be. On average, it will take us about 1.5 hours.
Pour the cooled jam into pre-prepared jars, and then cork with lids. Tasty, fragrant, healthy jam from Antonovka for the winter is ready. It can be used as a delicious filling for pancakes, pies, pies. You can also just serve it with tea.
How to prepare apples for future use at home? There are a lot of options, see our recipes for apple blanks for the winter, choose to your taste and delight your family and friends all winter, and even in spring :) Apples make excellent sweets and jams, they can be dried, pickled, soaked, prepared juices, compotes or make vinegar. In addition, apples are used in a variety of sauces - from spicy adjika to sweet and sour seasoning for meat. It is not difficult to prepare such blanks, especially according to our detailed recipes with photos.
Canning apples - the best recipes with photos
The last notes
It's no secret that wild berries, containing a lot of vitamins and nutrients, have miraculous healing properties. Knowing this, many people try to stock them up for future use or, if possible, buy them frozen in stores. Today we will talk about lingonberries, and how to make a healthy drink from this berry - compote.
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