Antonovka is a real treasure in terms of its macro- and micronutrient content. Of course, in summer and autumn, it is indispensable as a supplement to the usual 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 to resist infections and strengthen the immune system;
  • iron, which helps in the prevention of anemia and, by maintaining the level of iron in the blood, provides saturation of organs with oxygen;
  • potassium, which promotes the release of the body from toxins and toxins;
  • calcium, which contributes to bone strength and teeth whitening;
  • 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 renewal are improved bone tissue;
  • copper, which normalizes the synthesis of enzymes and proteins;
  • niacin, without which health is impossible skin;
  • pantothenic acid, which normalizes lipid metabolism and macronutrients, thereby supporting the redox processes of the body;
  • pectin, which contributes to the normalization of digestion and water metabolism, lowering cholesterol levels;
  • pyridoxine, which helps prevent nervous and skin diseases, which prevents aging and increases efficiency;
  • riboflavin, which improves the condition of the skin, hair and nails due to their increased oxygen supply;
  • thiamine, which is a natural energy booster that prevents irritability and fatigue;
  • tocopherol, which is responsible for circulation and blood clotting, healing and tissue regeneration and lowering blood pressure;
  • phylloquinone, which improves the condition of the circulatory system and regeneration of bone tissue growth;
  • folic acid responsible for hematopoiesis and proper metabolism;
  • phosphorus, which supports the condition and renewal of the skeletal system.

Properties of antonovka jam

In Antonovka jam, all the benefits of these apples are preserved, only vitamin C is lost during heat treatment.

It provides blood clotting, normalizes the functioning of the digestive organs, protects against infection, soothes and improves metabolism, and also helps to restore and rejuvenate the body.

Antonovka allows you to create from the most common variety of apples real delicacy.

Since the apples themselves have a pleasant sweet and sour taste, other sour fruits and berries can be perfectly combined with them. In addition, it is very good to add nutmeg, cardamom, cinnamon and vanilla to Antonovka.

Due to the high content of pectin during the cooking process, the finished product is golden, sunny.

To keep the brew going in the best possible way apples, cut into equal pieces in the form of cubes, quarters or slices, and if you use a special figured knife, then you can cut small balls out of them for jam. Using a vegetable peeler, you can cut the apples into long, thin strips or grate them with a mandolin.

In order for the pieces of apples to retain their integrity during cooking, choose a few unripe apples.

To prevent your prepared apple slices from oxidizing, place them in a lightly salted cold water and put the lid on top. This will prevent air from entering and darkening of the sliced ​​​​product. Rinse apple slices with cold water before boiling.

For boiling, use dishes with a non-oxidizing coating, such as 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, providing a high-quality, useful and beautiful product.

To make a preparation for the winter, pour the finished jam hot into jars and seal tightly. To preserve the vitamin value of antonovka jam, store it in a cool dark place.

Apple jam recipes Antonovka

Basics of making antonovka jam

If you don't care appearance the finished product, and your apples are more than ripe, grate them or cut them with a mandolin and sprinkle with sugar at a rate of one to one. When the apples give juice, boil the apple mass over low heat, removing the foam from time to time. When the apples are completely boiled, fill the hermetically sealed jars, sterilized in advance, with the finished jam to the brim. Then wrap or roll up the lids and, putting the bottom up, leave to cool.

If apples are boiled in syrup, then depending on the amount of water used, you will get a more or less thick jam with golden slices of apples. To make 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 again bring to a boil and again wait for complete cooling. The procedure is repeated five to ten times. At the same time, the sweet mass should not be stirred, and the resulting foam should be removed very carefully and only from above. To pour Antonovka jam into storage containers, bring it to a boil again.

It is important that the boil is very slow and the jam does not splatter.

You can not prepare a separate syrup. Cooking antonovka in its own juice due to the high content of natural pectin in it will give you a dense jam resembling marmalade in consistency. Cut the apples according to the chosen method and sprinkle them generously with sugar. Tighten 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, supplementing the composition with other fruits, berries and some vegetables.

Amber Lemon Apple Jam

Prepare a kilogram of antonovka Green colour, a kilo of sugar and two small lemons.

After washing the apples and cutting out the cores, cut into roughly equal slices. Transfer the slices to a saucepan or basin, sprinkling thickly with sugar. When the apples give juice, put the saucepan on a small fire and heat, not letting it boil until the sugar is completely dissolved. Remove from heat for about half an hour.

Putting it on fire again bring to a low boil. Continue boiling for twenty minutes.

At this time, prepare the lemons. After scalding them with boiling water and carefully removing the seeds, cut into slices or semicircles. Add lemon slices to apples and simmer for another half an hour.

For storage, carefully, trying not to damage, spread the apple-lemon slices and top up with the resulting thick syrup.

Determine the readiness of the syrup by the speed of solidification of the drop on a cold surface.

Vanilla-cinnamon jam from Antonovka like from the oven

Cooking antonovka can be done in a slow cooker, oven, and even in an air grill. If you are using a slow cooker, cook directly in the multi bowl. For cooking in an air grill, use cast-iron enameled or poured 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 pod.

Mix three hundred grams of powdered sugar (or sand) with cinnamon powder and vanilla sugar and sprinkle finely diced apples with this mixture, placing them in a container for cooking. Cover and let stand for two or three hours.

Cook jam at 250 degrees for fifteen minutes.

Antonovka jam and walnuts in black chokeberry syrup

For this unusual jam you need to prepare:

  • One lemon;
  • Walnuts ½ kilogram;
  • Sugar one and a half kilograms;
  • Antonovka apples - ½ kilogram;
  • Blackberry berries - 1 kilogram.

Sort 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, dilute, adding a little, all the sugar and boil the syrup. Without removing from heat, add lightly dried berries and peeled and chopped nuts and apples.

Bring to a boil and cook over low heat for ten minutes, skimming off the foam. Let cool completely, covered with a towel.

Bring to a boil again and, after boiling for ten minutes, remove from heat and, covered with a towel, let cool.

Repeat this twice more.

At the final boil, add lemon, cut into thin strips, or lemon juice. After boiling for ten minutes, arrange in jars for storage and seal tightly.

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; there is pectin, proteins, 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 with other fruits, it can be seen that apples contain a lot of iron, which plays important role in physiological processes. Apples thanks to the content a large number fructose and pectin are essential for normal operation gastrointestinal tract, improve digestion. Malic acid stimulates appetite, promotes better absorption of food.

The most common varieties of apples: from summer - Moscow Grushovka, Melba, Papirovka; from autumn - Velvet, Borovinka, Cinnamon striped, Chinese; from winter - Antonovka, Minskoe, Pepin saffron, Welsey, Jonathan; from late winter - Aurora Crimean, Babushkino, Banana, Belarusian synapse, Boyken.

There are two degrees of ripeness of apples: removable and consumer. Removable, or botanical, maturity occurs with the end of growth. In this case, 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 inherent in the variety appear.

In summer varieties, the removable and consumer maturity 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 are removed when they reach removable maturity. If harvested too early, the fruits of many varieties are sour, not only poorly stored, but also remain coarse, low-juicy, and less colored. A delay in harvesting usually leads to a massive fall of fruits, which are already unsuitable for long-term storage.

The withdrawal period is also set taking into account storage conditions. If the apples are stored in the refrigerator, then they can be removed more mature, if in storage without refrigeration - 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 tissues. Therefore, even minor damage - scratches, pressure, punctures, or bruises cause the fruit to rot.

A correctly removed apple should also have a whole stalk.

When choosing a storage temperature, it is necessary to take into account the characteristics of each variety. So optimum temperature storage grade Pepin saffron - from 2 to 1°C, varieties Antonovka - from 2 to 4°C. Apples can be stored by packing them in plastic bags or films; after 0.5-1 month, a stable gaseous environment(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. In order for the fruits to be preserved longer, you need to fill the ready-made bags with apples, transfer them to the storage and close them hermetically only after cooling.

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, lining the walls and bottom with paper. To save High Quality fruits need to maintain high humidity by placing containers with water. Antonovka new, Babushkino, Ranet champagne, Winner, etc. are better stored in such conditions.

Apples can be harvested in the form of jam, jelly, compotes, marmalade, marshmallows, they can be marinated, soaked.

JAM-FIVE MINUTES FROM APPLES

Prepared apples cut into pieces 1.5-2 cm and covered with sugar. Leave them for an hour, stirring occasionally. When the juice appears, put on low heat and bring to a boil, stirring vigorously continuously so that the apples do not burn. Put the apples in prepared glass jars and roll up the lids, store anywhere.

For 1 kg of apples peeled from the core and skin - 150-200 g of sugar.

BAKED APPLE JAM

Peel and cut the apples into pieces, cover with sugar, put in an enamel pan and put in a not very hot oven. Pack baked apples in prepared glass jars and roll up. Sweet apple jam can be prepared without sugar.

For 1 kg of apples peeled from the core and skin - 100-150 g of sugar.

APPLE JELLY (BULGARIAN RECIPE)

Cut apples into eight pieces and mix with sliced ​​lemons (with skin and seeds), add water to cover the fruit and cook until soft. Strain the juice and add sugar, cook on strong fire, until the syrup thickens (a drop of syrup on a saucer should not blur). 2-3 minutes before removing the jelly from the heat, add citric acid and optionally a peeled dried walnut kernel. 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.

JAM FROM PARADISE APPLES

Rinse the apples in cold water, remove the stalks, put in a copper basin or an enameled bowl, cover with sugar, pour water and put in a warm place. The next day, cook for 1.5-2 hours over low heat. To determine if the jam is ready, it should be on a saucer and divide the drop into two parts. If they merge slowly, the jam has succeeded.

For a glass of apples - a glass of sugar and 2-2.5 tbsp. spoons of water.

APPLE COMPOTE (FAST METHOD)

Select large, strong, intact apples, rinse with cold water, cut into several pieces, remove the stalk and seeds. You can peel the fruit and peel, but not necessarily. Carefully place the prepared apples in a sterilized dish, 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 borne in mind that more mature fruits need to be sterilized less, and less mature ones more. Add sugar to the syrup to taste.

APPLE COMPOTE

Pour 3 liters of water into a saucepan and heat. Sugar can be added to 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 to make two or three jars) and, depending on the variety, put them in hot water or (for example, Antonovka) immediately pour hot water. As soon as the skin on the fruit becomes 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, pour jars with apples to the top with boiling water. Immediately roll them up with lids and put them upside down. Add cold water with sugar to the pan, prepare the second portion of apples and so on.

APPLE JELLY

Cut apples and stew them in water with cloves until soft. Pass the mass through a sieve. Heat applesauce, add sugar, lemon pulp with juice and cook until it is completely dissolved. Cook everything over high heat. The jelly is ready when a drop of syrup sets quickly 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, removing the core and seeds from them, put them in a saucepan and add a little water. Heating until softened, while hot, rub them through a sieve. Mix puree with sugar and cook, stirring all the time. To make the jam dense, you need to put less sugar by 100-200 g. You can store the jam in glass jars or in wooden boxes lined with parchment. On the cooled jam, if not stirred, a dense crust forms. 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. Boil the resulting puree until it thickens well, make sure that it does not burn. Then, in a warm form, decompose it into sterilized jars and, closing it with boiled lids, pasteurize at a temperature of 100 ° C half-liter jars - 15 minutes, liter - 20, three-liter - 30. 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, put in a saucepan, add a little water to the bottom, cover and boil over low heat, then cool and wipe through a colander. Lubricate the surface of the kitchen board with a very thin layer of vegetable oil and rub it thoroughly with a dry gauze swab. Applesauce put on the board in an even layer (not thicker than 0.8 mm - otherwise it will dry for a long time) and put in the sun or a draft. On the second day, when the puree dries a little, the board can be placed at an angle.

After three days, pry off the dry marshmallow with a knife and remove it from the board. This "apple napkin" should then be hung on a rope for 2 days. For long-term storage, fold the marshmallow in a pile, sprinkle lightly with powdered sugar, twist tightly into a roll, put in plastic bag and place in the refrigerator.

APPLES IN JELLY

Wash the apples, remove the core with seeds, cut into slices or circles, sprinkle with sugar and mix thoroughly, then lay in one layer on a baking sheet and put 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 sugar and leave for 2-3 hours in an enamel pan with a thick bottom. When the juice stands out from the apples, put the pan on the fire and heat for 20 minutes. Rub the still hot apples through a sieve and again put on a small fire for additional cooking, while the lid of the pan does not need to be closed so that the moisture evaporates better. After 2-3 hours, when the mass will be 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 sugar and roll into a roll. Ready roll cut into pieces and put into boxes. You can store the roll at room temperature for many years - the roll does not lose its qualities.

For 1 kg of apples - 300 g of sugar.

APPLES IN SUGAR

Select ripe, healthy fruits of sweet and sour apples, rinse, peel (if the fruits are tender, then do not 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. water half-liter jars - 15 minutes, liter - 20-25. After that, the banks immediately roll up the lids.

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, cutting them into slices, put them in two-liter and one-liter jars. Put the jar on a towel or linen rag, pour boiling water (without sugar) to the very top and cover with a lid, leave for three minutes, then drain the water and pour boiling water again. After repeating the procedure three times, roll up the jar with a lid.

Please note: if there are several cans, you need to deal with each one separately, not allowing the water to cool.

APPLES PICKLED

It's delicious spicy snack. In winter, it is used as a side dish for game, poultry, meat, and vegetable dishes. Marinades are prepared from different fruits, vegetables, mushrooms.

Fruits and containers are prepared, as for compote. Put apples in jars, pour marinade filling and warm liter jars in boiling water for 5 minutes and three-liter jars for 25-30 minutes, but the contents should not boil. After that, the jars are sealed for storage. Pasteurized marinades should be immediately cooled with water so that the fruits are not too soft or softened.

For marinade filling: for 1 liter of filling - 500 g of chilled boiled water, 200 g of sugar, 250 g of 9% vinegar, salt to taste, 50 grains of allspice, cloves, a piece of cinnamon.

For sour fruits, sugar is taken more than the norm by 120 g, and 120 g is subtracted from the liquid.

APPLES PICKED

Sour and strong varieties are suitable for urination (but not soft and sweet). You can soak apples in small pre-steamed wooden barrels or in glass jars with a capacity of 3 to 10 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. Healthy fruits with clean skin, thoroughly washed, lay out in rows, shifting them with straw or leaves. Close everything with leaves and pour brine. Put apples filled with brine for 8-10 days for fermentation (temperature 22-25 ° C).

As soon as the foam subsides and the bubbles stop rising, top up the jars with brine and roll up. Barrels (or cans) can be closed with cellophane soaked in vodka or alcohol so that it sticks tightly to the edges, and tied with twine. Store pickled apples in a place protected from direct sunlight at a temperature not higher than 15 ° C and not lower than - 6 ° C.

For brine: for 10 liters of water - 300 g granulated sugar, 150 g 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 the brine.

If there is no malt, you can take 100 g of rye flour or dry kvass.

Part of the granulated sugar, if desired, can be replaced with honey at the rate of 120 g of honey instead of 100 g of sugar.

SHREDDED APPLES IN 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 sterilize. When heated, the sugar in the jars dissolves and the amount of mass decreases, so the apples must be reported to the "shoulders".

Sterilize the jars at a low boil for 20 minutes, then cork them and leave in the same water until it cools. Sliced ​​apples served with puddings, cottage cheese casseroles, fritters and pancakes.

For 1 kg of apples - 100 g of sugar.

APPLE PUREE

Well-washed, cut into halves or quarters of apples without cores and stalks, put in a saucepan, on the bottom of which a little water is poured, slowly boil for a couple under a 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 (pour up to half the neck) and boil for 15-20 minutes in a saucepan with water on crosswise placed planks. Take them out of the water, tar the necks of the bottles, previously wiped dry with a paper towel, cover with a circle of strong cloth, boiled, ironed and moistened with alcohol, glue tightly, tie with twine and pour the entire circle and edges of the neck with tar. Kissels and sauces are prepared from mashed potatoes for sweet, meat and lean dishes.

When cooking for 1 kg of puree, you can add 150-200 g of sugar.

APPLE-PUMPKIN PUREE

Sour apples, cut into slices, and pumpkin, cut into pieces, steam 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. Warm the puree with stirring to 90 ° C and spread it hot in half-liter jars. Pasteurize for 10-12 minutes at 90°C.

1 kg of apples, 1 kg of pumpkin, 1 teaspoon of lemon or orange peel, sugar to taste.

APPLE CHIP IN SLOVAK

Peel the apples from the skin and core and cut into chips on a grater. Place the shavings immediately in jars, compact. Add sugar to the jar. Sterilize in boiling water: half-liter jars - 20 minutes, liter - 30 minutes. Apple chips are used for puff pastries.

On a liter jar of chips, you can add 50-100 g of sugar.

QUICK PREPARATION FROM APPLES

Prepare a syrup from apple juice or water and sugar, dip sliced ​​apples into it, boil for 1-2 minutes, then remove the apples from the syrup with a slotted spoon or a spoon with holes and put them in a scalded three-liter jar. Pour the voids between the apples with boiling syrup to the top edge of the jar, cover with a boiled lid and roll up. Apples 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

Little sugar is needed, the cooking method is quick and easy. Cut the peeled apples into slices, put in a saucepan, cover with sugar, put on a slow fire, heat to about 85 ° C, stirring constantly, hold for another 5 minutes and put in hot sterile jars, filling them to the very brim. Banks immediately roll up and turn upside down. The resulting jam-type mass is very good for pies, pancakes, fritters, and just for tea.

For 1 kg of apples - depending on the sweetness of the fruit, 100-200 g of sugar.

APPLE MARMALADE

Boil applesauce (see cooking above) with the only difference being that for 1 kg of apples, better antonovok, you need to take more sugar. After that, boil the puree until it thickens, stirring all the time so as not to burn. To check the readiness of marmalade, you need to smear the mass with a thin layer on a saucer and draw a furrow with a spoon. If it doesn't close, the marmalade is ready. Fill the steamed and dried jars with hot marmalade. When it cools down, put 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 with seeds, cut into small pieces, mix with granulated sugar, lay in a thick layer on a baking sheet. Do not add water. Place the tray in the hot oven. After boiling, lower the temperature in the oven. To prevent the mass from burning, periodically stir it 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.

Put 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 boxes from under sweets 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, put in an enameled pan, cover with a clean cloth, set oppression and hold until the juice is released. Drain the resulting juice, spread the slices on a baking sheet and place in the oven for drying. The oven must be heated to 65°C. Transfer the dried apple slices to dry glass jars or linen bags. Store them in a dry place at room temperature. Separated Apple juice can be used to make compotes, or canned, after boiling. 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 cooked from them compote.

For 1 kg of apple mass - 100 g of sugar.

CANDED APPLES

15 sweet apples medium size carefully cut into quarters, remove the stones, and leave the core and stuff with pieces of dry orange peel, put in boiling syrup and cook until the apples become transparent and begin to blush. Then, after sprinkling apples with a mixture of sugar, crushed orange peel, crushed cinnamon and cloves, boil again, turn over, boil again until almost all the syrup has boiled away.

Taking out a piece and sprinkling each with sugar, quickly put on a baking sheet covered with straw, and put in a heated, but without fire, oven. When the oven has cooled down, turn the candied fruit over to the other side and repeat the operation. Put them in a glass jar, cover with a circle of parchment paper moistened with alcohol, seal with cellophane.

For 15 apples - 500 ml of water, 400 g of sugar; for sprinkling - 2 cups of granulated sugar, orange peel, cinnamon and cloves - to taste.

APPLE CANDIES

Grate apples, add sugar and water to them, cook until a thick puree is formed. After removing it from the heat, mix with dried, peeled and cut into small slices of 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 fruit, 1 teaspoon of orange peel powder.

APPLES IN CURRANT JUICE

Cut the apples in half or quarters, peel and remove the core. Remove the berries of black and red currants or only red currants from the brushes, remove the diseased and unripe ones, wash thoroughly and steam them in a saucepan under a lid with no big amount water. Rub the hot mass through a sieve and fill the jars halfway. Then put the apples in 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.

"CHEESE" APPLE

Wash the apples, cut into pieces, put on the bottom of the pan, pour a little water, put on a slow fire and cook until thickened. Rub the finished mass through a sieve, add cumin, stir, put in a dense, clean cloth and put under oppression for three days. Then get the cheese, grease with vegetable oil and roll in cumin seeds. Store in a cool place. Cheese is easy to use and is an ideal product for baby and diet food, it is perfectly stored.

For 1 kg of weight - 1 tbsp. a spoonful of cumin

APPLE SPICE

Wash the apples, cut the core, chop, put in a saucepan, add a little water and simmer under the lid until they become soft. Rub the hot mass through a sieve and cool. Peel the garlic and pass through a meat grinder, mix it with applesauce, add salt, mustard, vegetable oil and mix. Arrange the finished seasoning in small jars and refrigerate.

1 kg apples, 300 g garlic, 1 tbsp. a spoonful of dry mustard, 100 g of vegetable oil, 5 g of salt.

APPLESAUCE

Peeled and sliced ​​onions and apples, together with raisins and sugar, put in a large saucepan, pour 0.5 cups of water, bring to a boil and cook over low heat, stirring often, until the consistency of thick porridge, add salt, cloves, pepper, vinegar and cook for another 10-20 minutes. Divide the sauce into jars and cover with foil.

1.5 kg of sour apples, 500 g of onions, 5 tbsp. tablespoons of raisins, 500 g of sugar, 1/2 teaspoon of salt, ground cloves and black pepper on the tip of a knife, 0.5 teaspoon of ground red pepper, 1.5 cups of wine or table vinegar.

APPLE VINEGAR

Use overripe apples or carrion, as well as waste left over from the preparation of jam, juice, syrup. Rinse the fruits thoroughly in three waters, small and juicy apples crush, and grind hard. Transfer the mass to an enamel bowl with a wide bottom, pour hot water (65-70 ° C) and add sugar. Water should cover the apple mass by 3-4 cm. Put the dishes in a warm place (18-22 ° C), but not in the sun. Stir frequently to keep the surface from drying out. It is even better to cover the mass with a wooden circle, and put a small oppression on top.

After two weeks, strain the liquid through cheesecloth folded in two or three layers, and pour it into large bottles or three-five-liter jars for fermentation, without topping up 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 3-4 cm to the top. Strain the sediment through a dense cloth.

Cork the bottles with boiled corks, and for long-term storage, fill the corks with paraffin on top, store in the dark at a temperature not lower than 4 ° C and not higher than 20. You can keep bottles of vinegar in the light, after wrapping them in dark paper.

For 1 kg of mass from apples - 50 g of sugar (for sweet varieties), 100 g of sugar (for sour varieties).

The onset of cold weather nevertheless reminded us of the expected arrival of winter. This stimulates some to warm up, and some, especially housewives, take up the preparation of a sufficient supply of blanks more intensively.

One of the available and popular ingredients for blanks is an apple. Saturation with an incredibly large number of different vitamins, so necessary in winter and autumn, availability in almost every garden cannot allow a responsible and economical woman to pass by.

Also, this fruit is quite versatile and rich in possible cooking options. Consider some of them, which in the cold winter evenings will be able to inspire a piece of summer, comfort and warmth in your home. So, we are preparing apple compote.

Ingredients:

  • Apples - 1 kg
  • Sugar - 250 g

These proportions are calculated for 3 liters of compote.

Cooking process:

  1. Wash apples thoroughly.
  2. Large cut into quarters, smaller - into 2 parts.
  3. Cut out the center of the apple, leaving the skin on.
  4. We lower ready apples in a mixture of water and citric acid (3 liters 9 grams).
  5. We sterilize the jars and fill them with apples by 1/2 -1/3.
  6. Fill with boiling water, cover with a lid and leave to cool.
  7. Drain the water from the jars and add sugar to it. Boil for 20 minutes.
  8. Pour apples with this syrup and twist the jars.
  9. Let the compote cool down.

Compote is ready!

Soaked apples for the winter

Apples in this form retain their benefits very well and at the same time are saturated with delicious taste.

Compound:

  • Apples - 2 kg
  • Currant and cherry leaves - 12-15 pcs.

Marinade:

  • 3 liters of water
  • Sugar - 1 cup

Cooking:

  1. Put cooked leaves and clean apples on the bottom of boiled enameled dishes.
  2. Add water, salt and sugar to the marinade, boil and leave to cool.
  3. Pour the marinade into apples, put something heavy on top of the dishes and leave it all for about 1.5 months, while replenishing the marinade soaked in apples for about a week. Ready!

Pickled apples for the winter can be used as an independent dish, or as a side dish.

Jam from apples for the winter

For apple jam, you can use not only fruits in good condition, but also rotten or damaged by worms. You can simply clean them of unusable parts and cook apple jam for the winter.

Ingredients:

  • For 1 kg of apples - half a kilo of sugar and 150 ml of water

Cooking process:

  1. We clean the apples, cut out the unusable parts and cut into small pieces.
  2. We spread the apples in a saucepan, add water and boil under a lid over low heat. Don't forget to stir.
  3. After softening the apple mass, cool it and grind it a little in a blender.
  4. The resulting mass is again simmered on fire until cooked (15-30 minutes).

While the jam is still hot, we put it in jars, twist it and leave it to cool. Apples for the winter without sterilization in the form of delicious jam are ready!

Video: Apple Jam Recipe

Apples from a juicer for the winter

It is always better to make your own juice than to buy untested products from the store. Apple juice for the winter from a juicer, prepared on your own, will not make you doubt its quality, naturalness and usefulness.

Ingredients:

  • Apples - 5 kg
  • Sugar - optional

Cooking:

  1. My apples, remove the core and cut into parts suitable for your juicer.
  2. Extract juice with a juicer.
  3. We put the resulting mixture on a small fire, but watch that it does not boil. In this case, the juice can lose most of the vitamins.
  4. Add sugar.
  5. Pour juice into jars and screw on the lid. Homemade juice is ready!

Recipes for apple pies for the winter

What could be tastier than homemade cakes? own cooking, and even decorated with natural ingredients? To your attention are some options for decorations for pies or cakes that will give you a festive mood on cold evenings.

Five minutes of apples for the winter

The name of the recipe speaks for itself. To prepare this addition to baking, you will need a little time and expense.

Ingredients:

  • Apples - 3 kg
  • Sugar - to taste
  • Lemon or orange juice and zest - optional

Cooking:

  1. Cut the peeled apples into small pieces, add sugar to them and leave for 10-12 hours.
  2. Cook apples over low heat after boiling for 5 minutes.
  3. We roll up the cans with the finished five-minute.
  4. Five-minute apple puree for the winter is ready!

Apple jelly for the winter: recipes

This dessert can become both an independent dish and decoration for any cake or pie. Ease of preparation, rich taste and usefulness of this dish will not leave you indifferent.

Ingredients:

  • For 2 kg of apples, we need 300 g of sugar and 6 glasses of water.

Cooking:

  1. Wash and peel apples, cut into 4 pieces.
  2. Pour the right amount of water and set to cook for 20 minutes, until the apples come to a state of softness.
  3. Add sugar to the resulting juice from apples and cook for 50-60 minutes until thick.
  4. Pour the jelly into sterilized jars and roll up.

Jelly is ready!

A sissy apple with condensed milk for the winter

The taste of this puree is reminiscent of warm, fun childhood times. The combination of these ingredients can surprise with its taste and bring back pleasant memories from the days of kindergarten or school - treat your children to it.

Ingredients:

  • apples - 4 kg
  • boiled condensed milk - 2 cans
  • water - half a liter

Cooking:

  1. Cook chopped peeled apples until soft.
  2. We malt the resulting mixture and cook until thick.
  3. Using a blender, make puree from the apple mass, add condensed milk and cook for another 10 minutes.
  4. We roll the finished puree into jars and sterilize for 30 minutes.

Delicious apples with condensed milk are ready for the winter!

Apple marmalade for the winter

You can treat yourself to yummy in the winter with apple marmalade prepared with your own hands.

We will need:

  • 3 kg apples
  • 50 g gelatin
  • 250 g sugar
  • 5-6 art. l. starch

Cooking:

  1. We cut clean peeled apples, malt and put on fire. After the apples boil, cook for another half hour.
  2. Dilute gelatin with cold water until it swells.
  3. Diluted starch with water is added to the puree, boiled, passed through a blender.
  4. Add ready-made gelatin, stir the mixture and twist in jars.

Homemade marmalade is ready!

Apple confiture for the winter

This applesauce recipe is prepared in combination with products that complement the rich taste of apples. One spoonful of puree - and it is already impossible to stop.

Ingredients:

  • Apples - 2 kg
  • Sugar - 1 kg
  • Vanillin - 2 tbsp. l.
  • Lemon for juice and zest - 2 pcs.
  • Cinnamon - 4 tsp
  • Raisins - 200 g

Cooking:

  1. Mix chopped peeled apples with sugar, raisins, cinnamon, vanilla extract, lemon juice and zest.
  2. We leave the prepared mixture to boil for an hour after boiling.
  3. Apple and cinnamon confiture is ready! We pump it into jars and enjoy dessert in the winter!

Whole apples in syrup for the winter

This method of preparing apples for the winter is quick and delicious! It is worth considering that apples for this type of syrup should be in looking good, not damaged and without worms.

Ingredients:

  • 3 kg apples
  • 2 liters of water
  • 700 g sugar

Cooking:

  1. We put the washed fruits in jars.
  2. For syrup, mix water and sugar, boil and pour over apples in jars.
  3. Banks are rolled up and sterilized. Ready!

Sugar-free apples for the winter recipes

This option for cooking apples can be either in the form of the desserts presented above without adding sugar to them, or in the form of various recipes for apple sauces for the winter. Let's consider some of them.

Adjika with apples for the winter

Compound:

  • 2 kg of sweet peppers, apples and carrots
  • 5 kg tomatoes
  • Chili pepper - 300 g
  • Garlic - 7-10 heads
  • Vegetable oil - 1 l.

Cooking:

We grind all the components of the recipe with a blender or meat grinder, salt, add vegetable oil and cook the mixture for about 2 hours. Tomatoes with apples for the winter in the form of adjika are ready!

Apples with horseradish for the winter

The unusual combination of apples and horseradish confuses many housewives. However, once you try this recipe, you will want to repeat it again and again. Spicy apples for the winter are eaten pretty quickly and with great pleasure!

Ingredients:

  • Apples - 3 kg
  • Garlic - 2 heads
  • Horseradish - 150 g
  • Vinegar - 1 tsp
  • Sugar, salt, spices to taste

Cooking:

  1. Grind peeled apples, horseradish and garlic with a food processor.
  2. Add salt, pepper, spices and vinegar to the mixture.
  3. Cook the mixture for about 10 minutes, remembering to stir.
  4. We roll the spicy seasoning from apples for the winter into pre-prepared and sterilized jars.
  5. Ready! Winter thrills guaranteed!

This dish is perfect as a seasoning for meat.

Homemade ketchup with apples for the winter

Quick and satisfying apple ketchup will be an interesting ingredient for sausages, fish and meat dishes in any season.

Ingredients:

  • Tomatoes - 3 kg
  • Apples - 8 pcs. medium size
  • Medium bow - 7 pcs.
  • 7-8 garlic cloves
  • Salt - 2 tbsp. l.
  • Ground black pepper, cloves, seasonings - optional.
  • 70% vinegar - 2.5 tbsp. l.

Cooking:

  1. Tomatoes and apples, peeled and cut into small slices, are placed in an enamel bowl, simmer over low heat.
  2. Add garlic, chopped onion in half rings.
  3. Add seasonings, salt, pepper, cloves to the finished mixture.
  4. Simmer over medium heat for about 1.5-2 hours until liquid, without covering with a lid. Don't forget to stir the ketchup.
  5. We grind the finished mixture with a meat grinder or blender, pass through a sieve to extract the seeds.
  6. Pour vinegar into the prepared ketchup and cook for about 10 more minutes.
  7. We fill pre-prepared jars with ketchup, sterilize and leave to cool.

The variety of possible recipes for winter preparations with apples is very large. Do not stop at one of them, because experimenting means developing your culinary skills and yourself, while getting unforgettable pleasure from handmade products.

Video: Applesauce and apple jam

You will need:

Jam

To prepare it, we need the following ingredients:

  • Sugar 1 kg
  • Apples 1-1.5 kg
  • Water 2 tbsp.
  • Lemon acid 3 g
  1. Thoroughly wash the apples, remove the seeds and cut the peeled fruit into 8 large slices.
  2. We mix a kilogram of sugar with water and cook the syrup. When it boils, quickly lower each slice into a saucepan, stir and simmer over low heat for 10 minutes.
  3. The prepared mass must be removed from the fire. We wrap the pan and leave for 5.5-6 hours. Cook again for 10 minutes and remove. After 6 hours, repeat the procedure.
  4. At the end of the last cooking, we throw citric acid in mashed potatoes and mix.
  5. Let's move on to sterilization. and start canning. We lay out the hot mass, cover with lids and wrap.
  6. After it cools down, transfer to a cold or cool room.

Jam

A wonderful filling for pies, pancakes or charlottes, inexpensive and easy to prepare. You will need:

  • Apples 3 kg
  • Sugar 0.5 kg
  • Vanilla sugar to taste

  1. We peel the apples. Remove bones and core. Cut into several small pieces. We fall asleep with sugar, cover and leave to soak for 8-10 hours in a cool place.
  2. If you do everything right and leave the fruits in the specified conditions, they should release the juice. Stir and cook over medium heat for 10-12 minutes. Remove and let cool.
  3. After 6-8 hours, put it on fire again. We boil.
  4. In the morning, the mass should boil for 15 minutes over low heat. Let her cool down.
  5. After 6 hours, boil the jam for the last time. It is important that the juice evaporates.
  6. We sterilize jars.
  7. The resulting workpiece is laid out in half-liter containers.
  8. Turn them over and let cool.

No wonder apple jam is considered the best filling for the winter. It's easy to make. You can even cook in a slow cooker. The advantage is that it is suitable for any dish and does not spread. You can make compote out of it, baby food, unusual sweet pies and jellies.

Juice

This product saturates the body with vitamins A, B, C, raises vitality, improves immunity and prolongs life. Thanks to fructose, the working capacity of the heart increases and stress is relieved.

  1. We wash and clean apples. Put in juicer.
  2. Strain the liquid through cheesecloth.
  3. Pour the juice into a saucepan, put on a slow fire.
  4. Add sugar (if desired).
  5. Stir, remove the foam.
  6. Cook for 3 minutes.
  7. Pour into jars, roll up, turn over and leave to cool.

Storage is possible in jars in a cool dark place. Following this recipe, you can also make pear juice.

soaked apples

Any kind will do. Since not everyone has barrels, we can use plastic bottles. Also storage is possible in banks.

  • Apples 4-5 kg
  • Cabbage 2 head.
  • Carrots 5 pcs.
  • Sugar to taste
  • Salt to taste

  1. We chop carrots and cabbage as for salads or borscht. Add a tablespoon of sugar and the same amount of salt. Grind and mix with your hands to separate the liquid.
  2. We spread the resulting mixture on the bottom of the bottle or jar. Then cover the layer with apples (whole). Again we make a new layer of vegetables. And so on until filling.
  3. Pour boiled water, sugar and salt into a bowl where chopped vegetables remain. We mix. We fill the bottles. Fruit should be covered with water. So they will not be crispy and will be able to soak.
  4. We wrap and store in a room or in the kitchen for 2 weeks. Then we move to the basement.

Pickled

For this product we need:

  • "Paradise" apples 1 kg
  • Water 2 l
  • Vinegar 3 tbsp
  • Cinnamon 15 g
  • Cloves 10-15 g
  • Sugar 750 ml
  • We sort and wash the apples. We select only the best for our blanks. We boil water.
  • We lower the fruit for a couple of minutes in boiling water and quickly pull it out. We cool them down.
  • Prepare a pour of 3 tablespoons of vinegar, dried cinnamon and cloves (to taste) and add 750 ml of sugar.
  • We fill the jars, pour and pasteurize over low heat for up to 30 minutes.

Compote

You cannot keep juices from a juicer fresh for a long time; it takes a lot of time to put into jars. And it takes a few minutes to cook compote. The benefit is that a fragrant drink can be prepared even from one apple.

Cherry with apples

Ingredients:

  • Apples 1-2 kg
  • Water 1.5 l
  • Cherries 1 tbsp.
  • Sugar 5-10 tablespoons

Cut apples into pieces. Pour in water and bring to a boil. Add a glass of frozen berries. Cook over low heat for 10-15 minutes. Add sugar (to taste). Compote will turn out sweet and sour with a unique smell.

Cold compote

  • apple jam 2 tbsp
  • Water 1 l
  • Mint leaves 4-6 pcs.
  • Orange 1 pc.

This option is also called "lazy". 2 tablespoons of jam (you can use not only apple) pour chilled boiled water. Add mint leaves, ice and/or orange slices. Consume cold.

In a slow cooker

  • Apples 1 kg
  • Water 1 l
  • Sugar to taste

Apple is one of the healthiest and most popular fruits., in which useful and healing properties throughout half a year. Fruit trees can be found in every suburban area.

Many have faced such a problem as unripe apples fall in the middle of summer. What is the reason?

It can be a biological process, excess or lack of moisture, improper care, poor nutrition.

What to do with unripe, unripe green fruits? There are many options. You can make juice, confiture, make jam and much more.

An apple is the fruit of health, there is an opinion that fruit can replace any doctor.

Cellulose, which is part of the fruit is absorbed for a long time, so the feeling of hunger is not felt for a long time. healing power unripe apples:

  1. Strengthen the immune system, as apples are rich in antioxidants. These substances do not allow the cells of the body to degenerate into oncological neoplasms.
  2. Apples can lower blood sugar levels.
  3. Regular consumption of apples reduces the incidence of heart disease by 20%.
  4. Apples are a wonderful prevention of anemia.
  5. The fruit has a beneficial effect on the skin.
  6. The presence of apples in the daily diet - there will be no constipation.
  7. The work of the gastrointestinal tract is normalized.
  8. Excess fluid is removed, that is, they have a diuretic effect.
  9. Hemoglobin rises.
  10. The level of nervous excitation of the body decreases.

The benefits of apples are obvious. It is worth noting that fruit is used even in diet food. There are several daily diets, the essence of which is that you can only eat fresh apples.

Thanks to such unloading days, cleanses the body without harm to health.

Despite beneficial features apples, they can harm the body. This concerns the fact that it is now very difficult to purchase organic apples. After all, they are mostly processed chemicals to keep looking attractive for longer.

But not only processed fruits can harm, but even clean apples:

  1. Allergic reactions.
  2. Increased gas formation in the intestines.
  3. Unripe apples have a negative effect on tooth enamel, so be sure to rinse your mouth with water after eating apples.
  4. It is strictly forbidden to eat fruit at an acute stage of peptic ulcer of the gastrointestinal tract.
  5. Hydrocyanic acid, which is contained in the bones of the fetus, can harm the body.

The use of green fruits: what can be done from them?

Unripe apples can be used to prepare a variety of dishes. It is worth noting that unripe fruit makes excellent drinks, apple cider vinegar and many simple dishes.

Prepare the following dishes based on unripe apples.

Jelly

For cooking you need apple juice and sugar. Proportion to use 1:1. Cook apple juice with sugar for several minutes, pour into molds, close tightly.


Confiture

For cooking need apples and sugar. Wash the fruit, cut into small slices and pour a small amount of water. Cook for about 30 minutes, then add sugar to taste. Cool the resulting confiture and place in sterilized jars.

To prevent the confiture from becoming moldy, you can not close it if it has not cooled down. To close the jar, use only a plastic lid, on the bottom of which put parchment paper.

Apple shavings

Ideal for filling pies and pies. Peel apples, grate on a coarse grater. Wash the jars well packed apples into jars.

Put 50 grams of sugar on the floor of a liter jar. Sterilize jars with apples for 20 minutes.

Honey apple tea

For cooking you will need a peel that needs to be browned a little in the oven. For 1 liter of water, you need about 200 grams of peel.

Combine the ingredients, bring them to a boil, leave the broth for 20 minutes, add honey.

Making Vinegar

Wash the apples, peel them from the heart, place in a container. Pour water over fruit add 30 grams of sugar to 1 liter of water.

Tie the neck of the container with a napkin. Apples will ferment, as soon as the process stops, strain.

Keep vinegar covered. Homemade vinegar is rich in nutrients, so it can be used in cooking and traditional medicine.


Sushi

Wash the fruits, cut into thin slices and lay out in one layer. Dry only in partial shade. For drying, it is recommended to use an electric dryer, the apples will dry in it in a few hours.

From drying, you can cook compotes with the addition of other fruits.

We bake in the microwave

Wash the apples, cut out the core. Inside put a spoonful of honey, honey can be mixed with nuts. Put the apples in a large bowl and place in the microwave.

Bake the fruit for 15 minutes. You can also bake unripe apples in the oven, the principle is the same.

Juice from unripe apples

Distill apples for juice, is the best solution. To remove the sour taste of an unripe fruit, add more sugar.

Jam

Make jam, which can be used to make pies and open pies.


Use for candied fruits

Candied apples are a good alternative to candy. For cooking, you need apples 1 kg, sugar about 1.5 kg, water 2 cups.

Wash the apples, cut into slices, if the apples are small they can be cooked whole. Dip the apples in boiling water for 5 minutes, remove and quickly lower them into cold water. Add sugar to the water in which the apples were boiled, boil the syrup.

Cooled apples pour hot syrup. After 8 hours, drain the syrup, boil and pour over the fruits again. Repeat the procedure several times until the apples become transparent.

Then take out the apples and put them on a parchment sheet, dry the fruit in the oven. Sprinkle dried candied fruits with powdered sugar.

Store in a closed container in a dark place. The remaining syrup is ideal for soaking pastries, so preserve it in sterile jars.

As you can see unripe apples are good too. They can be used to prepare a variety of dishes.

If you saw apples that have fallen in the summer, do not be upset, store fruit for the winter.