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, if desired, the core of the purified dried walnut. Seal the jars with cellophane.

For 2 kg of apples - 2 lemons, for 1 liter of juice - 750 g of sugar, 1 teaspoon of citric acid, 50 g of walnut kernels.

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 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 cold water, cut into several parts, 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 of granulated sugar, 150 g of salt and malt wort. Prepare the wort as follows: stir 100 g of malt in 1 liter of water, put on fire and bring to a boil. Leave for a day, strain and pour into 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).

Recipes from apples for the winter of late-ripening varieties make delicious preparations for the winter. Juicy and crunchy fruits can be the basis various sauces, puree, liqueurs and even delicate apple butter.

The harvested apple crop can be prepared for long-term storage in order to enjoy fresh fragrant fruits in winter. However, for the longest time, until the next harvest, you will keep blanks. And there are a lot of recipes for processing apples and their preservation.

Recipes from apples for the winter Apple compote for the winter

Instead of juice from the store, it is much healthier and tastier to drink homemade apple compote.

You will need 1 kg of apples, 250 g of sugar and 1 liter of water.

Cooking. Rinse apples and cut into halves or quarters, remove seeds. Sterilize the jars and put the apples in them so that they take up a third of the volume of the jar. Prepare syrup by boiling water, add sugar and cook until dissolved. Pour apples with ready-made hot syrup and immediately roll up.

This recipe for compote does not require sterilization, so making it is very simple.

You will need(based on one three-liter jar) 1/2 kg, 250-500 g of sugar, 1-1.5 tbsp. berries chokeberry and water.

Cooking. Rinse and dry apples and rowan. Cut the apples, remove the core with seeds, cut into slices and immediately lower them into a deep bowl with cold water so that they do not darken. Fill prepared jars by a third or half with apples, add rowan. Then pour boiling water over one jar, cover with a lid and let stand for 5 minutes. Drain the infused water into a saucepan, add sugar, boil. Pour apples with mountain ash with the resulting syrup and roll up.

Recipe for apple and pumpkin jam

Jam from apples and pumpkins is very thick, tender, pleasant color.

You will need 1 kg of apples, 1 kg of pumpkin pulp, 1 lemon, 1/2-1 kg of sugar, water.

Cooking. First, scald the lemon, then squeeze the lemon juice, and chop the peel very finely. Remove the skin from apples, put it in a saucepan, pour 2 tbsp. water and cook for half an hour. Grate peeled apples and pumpkin pulp on a coarse grater, mix with juice and chopped lemon zest. Pour in the decoction of apple skins. Put on fire and cook until the jam becomes completely transparent. Place it still hot in sterilized jars and roll up.

Recipes from apples for the winter

Preparing this jam is quite troublesome and long. However, the result is worth it - the jam turns out to be very fragrant, with a rich apple flavor and slightly crispy, like fresh, translucent appetizing slices.

You will need 2 kg of apples and 1.4 kg of sugar.

Cooking. Wash the apples thoroughly, cut in half, remove the cores with seeds and cut into slices. Put them in a deep saucepan, sprinkle with sugar, mix well, cover the pan with a lid and leave it for a day. During this time, the apples are well saturated with sugar and let the juice go. Place the saucepan over low heat and cook, stirring occasionally. When the jam boils, cook it for a few more minutes and remove from heat. Cover and leave overnight again. After a day, bring the jam back to a boil and cook for a few minutes, remove from heat, cover and leave for another day. On the third day, repeat the procedure. Place the finished jam in sterilized jars and roll up or just cover with lids and store in a cool, dark place.

Recipes from

This is a very healthy jam, moderately sweet and very tasty.

You will need 1/2 kg of apples, 1 kg of wild rose, 400-500 g of sugar.

Cooking. Rinse the apples and rose hips, remove the stalks from the rose hips, cut the apples into slices, removing the seeds. Mash apples together with sugar, transfer to a saucepan and bring to a boil over low heat. Then put the rose hips in the apple mixture and cook until it becomes soft. Arrange the finished jam in prepared jars and roll up.

Recipes from apples for the winter

Homemade applesauce is delicious on its own, you can add it to desserts, make jelly out of it, or even use it to marinate meat.

You will need 1 kg of apples, 200-500 g of sugar (depending on the sweetness of the apples) and 1 tsp. lemon juice.

Cooking. Wash the apples well, cut off the skin, remove the core with stones and cut into small slices. Pour some water into a saucepan, add lemon juice and put apples. Bring to a boil and simmer, covered, until the apples are soft. Then grind the boiled apples into a puree and bring to a boil again. Pour the finished hot puree into prepared jars and roll up.

Recipes from apples for the winter

This puree is completely natural and very healthy. It can be given even to small children.

You will need only apples and water.

Cooking. Rinse the apples well, remove the skin, remove the core with seeds and cut into small slices. Place them in a saucepan that should already have some water in it. Bring to a boil and cook the apples with the lid on until they are soft. Then puree the apple mixture and bring it back to a boil. Arrange the finished puree in sterilized jars and roll up.

Recipes from apples for the winter

Fragrant spicy jelly is very tasty to add to hot pancakes.

You will need about 1.5 kg of apples, 400-500 g of sugar, 10 cloves, 1 lemon and 600 ml of water.

Cooking. Remove skin and seeds from apples and chop finely. Pour them with water in a saucepan, put the cloves and simmer until soft. Then beat the apple mass with a blender, put it on the fire again and bring to a boil. Add granulated sugar and chopped lemon without skin. Boil the jelly until the sugar dissolves. The readiness of the jelly can be checked by dropping a drop onto a saucer chilled in the freezer: if it immediately solidifies and does not spread, the jelly is ready. Cool it, put it in prepared jars and roll it up.

Recipes from apples for the winter

These are not just dried apple pieces, but a real delicacy that can be offered to guests for dessert.

You will need 1 kg apples, 800 g sugar, 1 orange, 5 cloves, 1 tsp. ground cinnamon, water and a little powdered sugar for sprinkling.

Cooking. Peel the apples and cut into small pieces. Prepare the syrup: mix half the sugar and 3 tbsp. water, bring to a boil and boil. Pour the apple slices into the syrup and simmer, stirring occasionally, until the apples are translucent. Cut the zest from the orange and put it on the apples, add all the spices and cook for another 10-15 minutes, stirring constantly. Line a baking sheet with parchment paper greased with butter or vegetable oil. Gently place apple slices on it and place in an oven preheated to 50 ° C with the door ajar for 2 hours. Then leave to dry overnight at room temperature. After that, dry again in the oven. Sprinkle finished candied fruits with powdered sugar and put in airtight containers. Store in a cool place.

Recipes from apples for the winter

Apple butter is not a mixture of fruits and butter, it is a well-boiled apple jam, the consistency of which resembles something between jam and marmalade. It is very tasty to spread apple butter on fresh bread.

You will need 3 kg apples, 1/2 tbsp. sugar, 1/2 tbsp. apple juice, 2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground cloves, 1/2 tsp allspice, 1/4 tsp ground ginger, 1/4 tsp salt.

Cooking. Peel the apples, remove the seeds, cut into small slices and put in a slow cooker. In a separate bowl, mix apple juice, sugar, spices and salt. Pour the mixture over the apples and stir. Extinguish at average temperature for 6 hours or until apples are soft, stirring occasionally. Using an immersion blender, puree the apple mixture and continue to simmer for another 1-2 hours. During this time, the apple butter should boil down and acquire a rich dark amber color. Arrange the finished oil in jars, sterilize and roll up.

Apples are necessary and useful for everyone. An amazing combination of taste and aroma with vitamins, acids, pectin and fiber can improve the health and mood of every person. The fruits of most autumn and winter varieties are stored well and for a long time without losing their properties, however, apple preparations for the winter have always been relevant and varied. They have a special taste, help in creating family culinary traditions, and save time and effort in the future.

SWEET APPLE BLANKS FOR THE WINTER

The main preparations from apples for the winter are desserts: jam, jam, marmalade. For them, cinnamon apples, anise, Pepin saffron, Simirenko, Renets and some others, even very ripe Antonovka, are best suited. It is important that apples are sweet, because sour fruits are easily boiled during cooking.

Apple jam

Traditionally, for jam, apples are peeled and cut into slices no thicker than 2 cm. However, unpeeled apples can also be boiled either entirely without a core (it is removed with a special tube), or cut into quarters. Apple jam as a preparation for the winter can be prepared in different ways.
jam recipe . Peel and cut 1 kg of apples, dipping the slices in acidified or salted water so that they do not darken. Then rinse lightly, put in a colander, dip in hot water for blanching for 5-10 minutes. Remove and plunge into cold water. From 3 glasses hot water from blanching and 800 g of sugar, prepare a syrup and put apples into it. Stand 3 - 4 hours. Boil for 5 minutes and stand for another 8 hours. At the beginning of the second aging, add freshly brewed syrup from 0.5 kg of sugar and a glass of water. Repeat cooking 1-2 more times for 5-7 minutes. To keep the syrup liquid, at the very end, pour citric acid on the tip of a knife and mix. Cool and pour into jars.
jam recipe. Blanch apples, peeled and chopped, (1 kg) and boil syrup from this water in proportion: 5 cups of sugar and 2 cups of water. Pour apples over them, stand for 4 hours and cook for 5 - 7 minutes 3 - 4 times until cooked. If some of the slices are cooked before the rest, take them out and put them in a jar. For a strong flavor, you can put vanilla or citrus peel.
Excellent preparation for the winter - paradise apple jam . In 1 kg of apples, cut the branches in half, remove the remnants of the sepals, wash and chop. Dip for 5 minutes in boiling water, cool, and make syrup from this water: for 800 ml 1.3 - 1.5 kg of sugar. Immediately pour apples over them, stand for several hours and cook jam in several stages.

jams

For apple blanks in the form of jams, there are no strict requirements for the variety and degree of ripeness. The final taste is regulated by the amount of sugar and the volume of water. But it is better to take apples with sweet and sour or even sour taste.
apple jam . Peel and cut 1 kg of apples into small pieces, pour a glass of sugar and pour 1.5 - 2 glasses of water, cook over low heat. When the apples begin to boil, add 2 cups of sugar and cook until tender, about 40 minutes. You can immediately mix all the ingredients, bring to a boil and cook in one or more steps, but the apples must be boiled soft, for this to happen for sure, they are rubbed on a coarse grater.

We recommend reading: WHAT TO COOK FROM APPLES

"Five Minute" from apples

For this harvest of apples for the winter, there are exact proportions - 1 kg of fruit and 200 g of sugar, but you can do it by eye. Apples should be taken of the same variety, then they will be ready at the same time. In a 5-liter saucepan, put peeled and randomly chopped ripe and juicy apples. Pour 1 - 3 cups of sugar with a slide, mix, close and leave overnight to make juice. Then bring to a boil, cook for 10 - 15 minutes, transfer to hot sterile jars, roll up.

Apple blanks in the form of jam or five minutes have a wide range of uses, they can be used as a filling for pies or charlotte, and the basis of sweet and sour sauces.

Dessert apple blanks are most often made with sugar, but there is a puree recipe that can be prepared both sweet and natural.

Apple puree

Peel and cut apples, add 2 cups of boiling water per 3 kg, cook for 10-20 minutes, so that they are completely boiled. Quickly wipe the hot mass through a colander, but it is better through a sieve, warm it up again for a couple of minutes, put it in hot dry liter jars, pasteurize in a water bath at 70 ° C for 30 minutes or sterilize for 15-20 minutes at a boil, roll up, turn over. So that the puree does not darken, put ascorbic acid, it slows down oxidation and lengthens the shelf life.

If there are a lot of apples, at the same time there is a carrion or unripe and substandard apples different varieties, it is worth making real jam or exquisite marmalade as a blank from apples for the winter.

apple jam

Ready unsweetened puree weigh, put in a bowl for jam, heat to a boil. Boil for 5 - 10 minutes over medium heat, to thicken a little, add 800 g of sugar per 1 kg of puree. After the sugar dissolves, increase the heat for an intense boil, stirring all the time. Drop on a plate, the finished jam does not spread when cooled. You can check readiness by temperature. If the thermometer reads 106 ° C - the boiling point of jam, you're done. Arrange in hot dry jars, refrigerate for 1 - 2 days, when a film appears on the surface, close with parchment and tie, or roll up like regular jam.

Marmalade

Apple puree marmalade . For mashed potatoes, take sweet summer berries, pour the juice of sour berries and make a puree, weigh it. Pour into a low saucepan, preferably steel, pour 600 g of sugar per kg of puree and cook, stirring all the time with a wooden or plastic spatula, until the apple mass lags behind the bottom. Pour the mass onto a coated dish or baking sheet, smooth with a knife. Sprinkle with ground nuts or chopped candied fruit. When the marmalade is slightly dry, roll up and cut into pieces.
Marmalade from baked apples . Bake apples in the oven, immediately quickly rub through a sieve and remove the skin and seeds, weigh. Put 500 g of sugar on 1 kg of the finished apple mass, stir and cook until the marmalade is ready (if you draw a spatula along the bottom, a groove will remain). Pour in a thin layer, cool, sprinkle with sugar and cut.

APPLE BLANKS FOR THE WINTER - COMPOTES

For canned compotes, not quite ripe autumn or winter varieties with dense sour or sweet and sour pulp are taken. In one jar it is better to put apples of only one variety, even, without flaws. Usually, the fruits are not peeled, but only quickly cut into large slices of the same size, the core is removed and, so as not to darken, they are dipped in a solution of citric acid, 3 g per liter, or salt, 20 g per liter, no longer than half an hour.

Apple compote . Put the prepared apples in a colander or a special basket, blanch for 5-7 minutes to force out the air and prevent browning. Immediately transfer to chilled water for 2 minutes, drain, drain and arrange in jars, shaking them for tight styling. Pour boiling syrup, 700 ml of water and 300 g of sugar, sterilize and roll up. For harvesting apples for the winter, a more popular option is when apples are poured with syrup, kept for 5-7 minutes, drained, boiled and poured again, immediately rolled up without sterilization and wrapped in a blanket for slow cooling.

Quick apple compote . Wash thoroughly, cut quickly and immediately place in jars, just below the shoulders. Pour sugar at the rate of 2/3 cup per liter jar, pour boiling water, sterilize and roll up. The syrup turns out to be quite sweet, but in winter it can be diluted with water or fruit drink.

To give decorativeness to apple blanks in the form of compote, berries with intense color are added to them - black currant, cherry or dark pitted plum, and red currants or gooseberries can be flavorings. The amount of sugar does not need to be changed.

APPLE BLANKS FOR THE WINTER - SPICES FOR MEAT AND FISH

The versatility of the apple is such that it can be the main ingredient, the soloist, not only in sweet desserts, but also in snacks and condiments. The number of recipes for apple snacks is quite large.

Seasoning from apples . Peel and cut 5 kg of sour, slightly unripe apples, boil in a saucepan with a small amount of water, wipe through a sieve. Transfer the puree to a low saucepan. Grind 300 g of garlic and 100 - 300 g of parsley, coriander, dill and celery, total 800 g. Peel and chop very finely 500 g of sweet pepper. Put everything in mashed potatoes, salt and sugar to taste, approximately 2 - 3 tbsp. l. Boil for 10 - 15 minutes, put the hot seasoning into hot and dry jars, sterilize and twist.

Apple seasoning with horseradish . 4 kg of apples, a glass of garlic cloves and 400 g of horseradish, peeled, chopped, chopped with a meat grinder, flavored with 3 tbsp. l. salt and 2 tbsp. l. Sahara. Mix everything very well, arrange in clean jars, refrigerate.
Seasoning from apples and lingonberries. Bake 1 kg of apples and mash. Dip 1 kg of berries in boiling water for a couple of minutes, drain and put in mashed potatoes. Flavor 1 - 2 tbsp. l. sugar, put 4 cloves and a piece of cinnamon. If the mass is very thick, pour a glass of water. Cook for 25 - 30 minutes, stirring, arrange in small jars, sterilize for 20 minutes and roll up.

PICKED APPLES

Peeing is an ancient method of harvesting apples. The easiest option is to soak with cabbage in a barrel, when apples and cabbage with carrots are laid in layers, the brine is made according to the recipe sauerkraut. But you can cook them separately. To do this, you need to choose plucked (not carrion) apples without defects of autumn or winter varieties and let them lie down after picking for 2-3 weeks so that they “reach” and part of the starch turns into sugars.

Harvesting pickled apples . Wash the apples and put in dense layers in a large enamel pan with the legs up. Put currant, mint, cherry, raspberry leaves at the bottom of the pan and between the layers of fruits, but preferably rye or wheat straw. Close the top layer with leaves, then with boiled canvas, then put a wooden circle and oppression. For brine: 15 g of malt or 20 g of rye flour are stirred in water so that there are no lumps, brew with boiling water up to a liter, boil, stand, add 50 g of sugar and 15 g of salt. Pour the apples and leave at 10-15°C for 10-12 days, make sure that the apples are completely drowned in the liquid, top up if necessary. Then rearrange in a cold place, store until the next harvest.

PICKLED APPLES

Pickled apples are another type of apple harvest for the winter. Cut ripe apples without defects into 2-4 parts, remove the core. Peel off the rough skin, thin can be left. Blanch at 85°C for 5-7 minutes, pour over with cold water, arrange in jars as tightly as possible, add cloves, allspice, a piece of cinnamon. Pour marinade at the rate of 1 liter of water from blanching, 4 cups of sugar, 160 g of 9% vinegar. Sterilize and roll up.

Obviously, these recipes for harvesting apples for the winter are not exhausted. You can make wine or juice, and use the "waste" to make mashed potatoes or pie fillings, which are frozen in plastic containers. Significantly speeds up and simplifies the multicooker process. Any apple blanks will help preserve everything that nature has given us for health, benefits, savings, pleasure, and for holiday memories of summer!

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 needed in winter and in autumn, the availability of 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




The best way to preserve apples for the winter, especially in urban areas, is harvesting for the winter. Apples are the most common fruit in our gardens. Therefore, there are also a lot of recipes for winter preparations with apples.
Preparations for the winter from apples include soaked apples and fruits in syrup, preserves, compotes, jams, marmalade and even candied fruits. We have collected in one article the most interesting, tasty and simple preparations.

First, we suggest you look at the photo recipes the best blanks from apples for the winter, which we have on the site:

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Recipes for blanks for the winter from apples

To prepare this blank, apples, a liter of water and three hundred grams of sugar are taken. This recipe involves minimal processing of apples. Since the fruits will be harvested in one piece, they must be well selected and washed. Apples are laid out in jars and poured with boiling sugar syrup. To make syrup, put water on fire and melt sugar in it. Jars of apples and syrup are covered with lids and stand for three minutes. After that, pour the syrup back into the pan and bring to a boil again. Then pour apples again and repeat the whole process. After the third time, when the boiled syrup is again poured into jars, they must be closed with hot lids and turned upside down. Such blanks from apples at home can be used to make jams and marmalades, as fillings for pies.




Blanks for the winter from apples: white pouring is ideal for cooking delicious jam. Summer apples, to which this variety belongs, are 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 the apples from the skin and core, cut into thick slices. Add water to a saucepan and cook the apples over medium heat until they are slightly soft. When the apples are soft, add sugar and cook for another minute. Now you can pour apples into hot sterilized jars and order. Turn over for ten minutes, then put in a cold place for storage. Apple jam for the winter is an excellent dessert that will always be at hand.




Preparations for the winter from apples: Antonovka is also very well suited for making jam. The result is a delicate product with a pleasant amber color. For harvesting, 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 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 elapsed, put the fruit on the fire and cook for forty minutes after boiling. Gently stir the jam and remove the foam as it appears. Pour hot jam into sterilized jars, roll up.




Some recipes for apple blanks for the winter with a photo encourage you to prepare a seam for just such a recipe. It's 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 pickled apples according to this recipe, the Antonovka variety is very well suited, but you can take fruits of almost any variety. Apples must be picked ripe and beautiful, washed. Cover the bottom of the soaking container with leaves and lay out apples. The container must be completely filled with fruits. 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. Put a container with apples in a cold place and pour in a sweet solution. Cover and make oppression. Soaked apples can be eaten after forty days.



To prepare a liter jar of compote in accordance with this recipe, you should take eight apples, half a glass of sugar and one and a half glasses of water. Wash and cut apples. Dip the prepared fruits for thirty minutes in cold water with citric acid(a gram of citric acid is taken per liter of water). Take the apples out of the water and let them drain. Put the fruit for 15 minutes in a water bath. Lay the warmed apples in jars and pour over the boiling filling. Sterilize for 15 minutes, then roll up compote and wrap.



Jam is an alternative to sweet jam. This preparation differs in structure, also jam, as a rule, is sweeter. To prepare 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 apples into small pieces and dip in 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 that, put on fire again, 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 to cool completely, then roll up. Store in a cold place.




To harvest apples in this way, 200 grams of sugar is taken per kilogram of fruit. From this amount of ingredients, you can roll up a liter jar. Enough to make one pie in the winter. Apples must be peeled and cut into cubes, covered with sugar and left to give juice to the fruits. The minimum time is two hours, but you can leave the apples all night. Put 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 the apples and cut into slices. Mix apples (one kilogram) with sugar (one kilogram), citric acid (juice of half a lemon), add a quarter cup of water. Transfer everything to the slow cooker and cook on the “quenching” mode for an hour. Bring to a boil with the lid open. After cooking, pour everything into a bowl and grind with a blender to a puree state. Cook again for about an hour in a slow cooker on the "quenching" mode. Arrange in pre-prepared jars and roll up the jam.




All preparations for the winter from apples, no matter what recipe you choose, will be welcome dishes on the table. Compote, jam or jam, apples and winter will give vitamins and nutrients.