We will tell you in this article how to preserve apples for the winter, how to make preparations from them, which cooking recipes are the best and most delicious, how to make jam, tender apple puree with condensed milk. You will learn how to prepare filling for pies, compote according to a classic recipe, how to preserve apples for the winter without sugar, without sterilization in large and small jars.
Apple preparations for the winter - the best apple jam recipe
When preparing apples for the winter, we try to choose the best and most delicious recipes for jam, marmalade, puree, compote or marshmallow. We offer you the most delicious apples for the winter - jam preparations according to the best recipes! Let's consider one of them.
Ingredients for making apple jam for the winter according to the best and most delicious recipe
- Apples - 2 kg
- Sugar - 1 kg
- Cinnamon - 0.5 tsp.
Making the most delicious apple jam for the winter according to the best recipe
- The apples need to be washed, cored and cut into quarters, sprinkled with sugar 2 to 1, and mixed.
- The candied apples need to sit for 30 minutes to release the juice. Heat for 5-7 minutes, stirring until the sugar is completely dissolved.
- Grind the apples in a blender.
- Put the mixture on fire, add 0.5 tsp. cinnamon, cook for 10 minutes. To obtain a thicker jam, you need to cook longer until the desired consistency is obtained.
- Roll the hot jam into jars and store in a dark place.
- Bon appetit!
Tender baby apple puree for the winter with condensed milk
Applesauce with condensed milk, prepared for the winter, has a pleasant taste and delicate texture. It is suitable for baby food and is liked by adults. It is prepared only from apples or with the addition of sugar, condensed milk, honey, cinnamon, prunes and other ingredients. Apple puree is eaten with bread, pancakes, and used as a filling for pies or cream for cakes. There are different recipes for making applesauce for the winter that you can prepare at home.
Ingredients for preparing sweet, tender apple puree with the addition of condensed milk for the winter:
- apples - 5 kg;
- sweet apples - 1/2 tbsp. sugar (sour apples will require more sugar);
- condensed milk - 1 can;
- water - 1 glass.
Preparing tender applesauce for the winter according to a recipe with condensed milk
- Remove the skin from the fruits, cut them into slices, place in a cooking container, add water, bring to a boil and cook over low heat, stirring, until the apples are soft.
- Let the mixture cool and rub it through a sieve or grind it in a blender.
- Place it in a saucepan, add sugar, stir, bring to a boil, boil for 5 minutes, add condensed milk to the puree, continue cooking for another 5 minutes. Taste it and add sugar if necessary. Cook for another 10-20 minutes. At the end of cooking, increase the heat, turn it off after the mixture boils vigorously.
- Place the puree into sterilized jars and cover them with lids.
Delicate apple puree for the winter with condensed milk is a recipe that adults and children will enjoy. Using the same recipe, you can make puree without milk, using only apples. From sour fruits, preparing apples for the winter turns out to be more aromatic and brighter in taste.
Apple compote for the winter for a 0.5-3 liter jar - a simple recipe
A simple recipe for a classic apple compote for the winter involves the use of concentrated syrup (20-40%) and fruits. Fruits canned in jars can be eaten or used as a filling for pies; the compote is very sweet, so it is better to dilute it with water before use. It is better to take fruits for making compote that are sweet and sour, ripe, but not overripe. They should be large and without defects.
Ingredients for a simple recipe for apple compote for the winter (for 0.5-3 liter jars)
- Sugar
- apples
Making apple compote for the winter according to a simple recipe (0.5-3 liter jar)
- Large apples are washed thoroughly, the skin is peeled off, and the core is removed. The peeled fruits are cut into slices. For these purposes, you can use a special device. Small fruits can be preserved whole. The delicate skin does not need to be removed.
- Apples prepared for compote are placed in cold water, slightly acidified or salted. You cannot keep apples in water for more than half an hour.
- Before being sent to jars, apples are blanched for 6-7 minutes and then cooled in ice water.
- There is no need to pour out the water in which the apples were blanched; syrup is prepared with it.
- The jars are thoroughly washed, scalded with boiling water and dried or sterilized in boiling water or in the oven.
- Apples are placed in jars up to the shoulders and filled with hot syrup of 25-30% concentration (0.25-0.3 kg of sugar per 1 liter of water).
- The jars are covered with lids and placed for sterilization: for 15-20 minutes 0.5 liters of jars, 20-25 - 1 liter, 30-35 minutes - 2 and 3 liters.
- You can roll up the jars without sterilization by pouring hot syrup over the apples three times. Leave the jar of syrup for 3-5 minutes, drain, bring the syrup to a boil and pour into a jar of apples.
- The jars are sealed with sterile lids using a seaming key.
The classic recipe for apple compote for the winter can be modified by adding other fruits, berries, spices, etc.
Apples for the winter without sugar - recipes for losing weight
Sugar is contraindicated for those losing weight; recipes for preparing apples for the winter without sugar are for them. Sugar-free apples can be consumed as an independent dish and for making desserts, compotes and baked goods.
Ingredients for a recipe for preparing apples for the winter without sugar
- Apples
How to prepare apples for the winter using a sugar-free recipe for losing weight
- The skin of the fruit is peeled and the core is removed. Then they are cut into slices, placed in clean sterilized jars to the very top, covered with boiled lids and sterilized for 20 minutes.
- Roll up the preserves, cool, and store in the refrigerator or basement.
If you like apples for the winter without sugar, recipes for preparations for losing weight will help you do this. They are quite simple and varied; you can prepare compote, juice, jam, puree, jam and even pastille from apples and water, using them in different concentrations.
Pie preparations - apples for the winter “Five Minutes”
You can use the “Five Minute” apple preparation for the winter as a filling for pies and charlottes. It is easy to prepare; one liter jar is enough for the pie.
Ingredients for preparing apples for the winter “Five Minute” for pies
- 1 kg apples;
- 150-200 grams of sugar.
Sequence of preparation for apple pies for the winter “Five Minutes”
- The thick peel of the apples can be peeled, the thin peel is not necessary, the core should be cut out. Prepared apples are cut into cubes and covered with sugar until the juice releases (2 hours or more, overnight).
- Place the apples on the stove to boil.
- There is no need to cook; after the start of rapid boiling, the apples are placed in sterile jars. You need to take the mass in places where they gurgle.
- Roll up the jars with boiled lids, turn them over and wrap them.
Preparations for pies - “Five Minute” apples for the winter come out in pieces, they taste fresh, you can make puree from them or enjoy them in their natural form. Store in a dark place.
Apples for the winter in jars without sterilization - a simple and quick recipe
How to prepare apples for the winter in jars without sterilization quickly and without hassle? You can can them whole or cut into pieces.
Ingredients for a quick recipe for preparing apples for the winter in jars without sterilization
- apples - 1 kg;
- water - 1 l;
- sugar - 250-300 g.
Preparing apples for the winter in jars without sterilization according to a simple recipe
- Prepare syrup from water and sugar.
- Fill the jars up to the shoulders with apples.
- Fill jars of apples with syrup to the very top.
- After 3 minutes, drain the syrup, boil it and pour over the apples again. This needs to be done three times.
- The third time, the syrup is poured so that it spills over the edge of the jar, after which the jar of apples is rolled up with a sterilized lid, turned over until it cools and stored for the winter.
Storing apples for the winter at home without and in a cellar
With a good harvest of apples, the question arises of storing them at home in winter. If you follow the rules, apples retain their freshness throughout the winter and will be a good vitamin aid for spring vitamin deficiency.
The first rule is to carefully collect apples along with the stem, avoid dents and other defects on the fruit, and preserve a natural coating on their surface.
Fruits should be isolated from vegetables, especially potatoes, carrots and celery. Apples contain a large amount of ethylene, which promotes the germination of these root vegetables. Apples from such joint storage acquire an unpleasant starchy taste. It’s good if you can allocate a separate room to store apples for the winter at home.
The maximum acceptable indoor air temperature is about 0°C, the minimum is minus 1°C, the maximum is plus 5°C. Desirable humidity is from 85 to 90%, maximum is 95%.
The shelf life of autumn varieties of apples is 2 months, winter apples can be stored for 4-7 months.
Apples must be sorted by size and variety.
Ways to store apples for the winter:
- on racks (apples are stacked in one row without touching each other;
- in wooden boxes or containers;
- in cardboard boxes (it is advisable to strengthen them with tape so that they do not fall apart).
When laying apples in several rows, you need to ensure that the stem does not damage the fruit. It is also recommended to line the rows with cardboard.
Wrapping apples in paper, paper towels or newspaper gives good results.
It is best to store apples in winter, of course, in their natural, unprocessed form. If you follow all the rules, all the vitamins will remain in the apples, and eating a fresh apple from your own garden in winter is much more pleasant than buying products from Chinese and Turkish farmers in the store. For owners of huge cellars, it is easier to prepare apples for the winter - prepare a storage space, stack the harvest, and crunch on juicy apples until spring. But there is also a way out for residents of high-rise buildings: special chests are produced for them, which are installed on the balcony. They maintain a temperature of 3-5 degrees, ideal for preserving apples (and not only them). Some tips for preserving apples for both:
We prepare the storage space (meaning a cellar or basement) in advance: we whitewash the walls 
solution of freshly slaked lime (1.5 kg per 10 liters of water), 100-200 g of copper sulfate can be added to the solution. The floor in the cellar must be treated with a 5% solution of iron sulfate.
. Collected apples do not need to be washed - the waxy coating protects them from disease and rot.
. Before storing the fruits, we sort the fruits: the apples should not be broken or damaged; only clean and healthy fruits are suitable for storage.
. After picking, it is advisable to immediately cool the apples (in the basement or refrigerator).
. Apples can be placed in any container: wooden or cardboard boxes, baskets, in plastic bags, or simply placed on racks.
. The fruits must be placed with the stalks facing up. 
. If you wish, you can wrap each apple in paper or sprinkle it with well-dried oak or maple leaves.
. The temperature in the basement or cellar should not exceed 5ºС, but in general the ideal temperature for the best preservation of the crop is 0-3ºС
What should those who have neither a cellar nor a special chest do? Preserve! Fortunately, there are a lot of recipes for preserving apples for the winter. This, for example, includes countless jam recipes. The best of them - from the simplest to the most interesting - our site has prepared for you.
Apple jam with viburnum
Ingredients:
5 kg apples,
1.5 kg viburnum,
5 kg of sugar.
Preparation:
Extract juice from viburnum using a juicer. Cut the apples with an apple slicer (this is a very convenient device - the slices are the same, and the core is immediately removed), cover with sugar, and cook over medium heat. Boil until a drop of syrup stops spreading, cool. Add viburnum juice, put it back on the fire, boil for 5-10 minutes and pour into sterilized jars. Roll up or cover with plastic lids.
Ingredients:
3 kg Antonovka,
2 tbsp. salt,
4 tsp soda,
3 kg sugar.
Preparation:
Prepare solutions of salt and soda (dissolve salt in 2 liters of water, and soda in another 2 liters). Wash the apples, peel them, cut them into slices. Dip the apples first into the saline solution, then into the soda solution. Rinse in clean water, drain and add sugar. Leave for 4 hours. Then stir carefully, put on the fire and simmer for 40 minutes after boiling. The jam must be carefully stirred and the foam removed. Pour hot into sterilized jars and seal.
Ingredients:
600 g pumpkin,
600 g apples,
1 lemon,
800 g sugar.
Preparation:
Scald the lemon, squeeze out the juice, finely chop the peel. Peel the apples, put the peels in a saucepan, add two glasses of water and cook. Grate the apples, pour in lemon juice and mix well. Grate the pumpkin, mix with apples and lemon peels, pour the apple peel broth over everything and put on fire. Cook over low heat until the jam becomes transparent. Place into jars and roll up.
You can make compotes, jelly, marshmallows, candied fruits, marmalade, jam, jam from apples... So many delicious things! You can prepare the filling for pies - in winter you will only need to add it to the pie without wasting time on preparing it.
Ingredients for a 1 liter jar:
7-8 apples,
½ cup sugar
1.5 glasses of water.
Preparation:
Wash the apples, cut them with an apple slicer, and place them in cold acidified water for 30 minutes (1 g of citric acid per 1 liter of water). Then remove the apples from the water, drain, place in a colander and place in a water bath over boiling water for 10-15 minutes. Place the heated apples tightly in sterilized jars, pour boiling liquid over them, cover with lids and set to pasteurize for 15 minutes. Roll up, wrap up.
Ingredients:
1 kg apples,
750-800 g sugar,
1 glass of water,
cinnamon - to taste.
Preparation:
Dissolve 1 cup in a saucepan. sugar in a glass of water. Cut the apples into small slices. Add apples to syrup, place over medium heat, pour 1 more cup of sugar on top. Stir and cook over medium heat. As it dissolves, add sugar and stir constantly. When all the sugar has been used and dissolved, remove from heat and leave to cool. Then put it back on the fire, bring to a boil and cook until done. At the end of cooking, add cinnamon, stir and transfer to jars. Leave until completely cool, close. Store refrigerated.
For 1 kg of apples - 700-900 g of sugar. Cut half of the prepared apples without peeling or core, put in a saucepan, add 2-3 tbsp. water and cook until softened. Rub the boiled apples through a sieve, mix with sugar and heat until the sugar is completely dissolved. Peel and core the remaining apples, cut into thin slices and place in puree. Cook until done, place in sterilized jars, and seal.
Apple marmalade. For 1 kg of apples - 500-700 g of sugar. Core autumn apples, bake in the oven, and rub through a sieve. Mix the resulting puree with sugar and simmer over low heat until thickened, stirring constantly. Cover a baking sheet with a sheet of parchment, sprinkle with powdered sugar and pour the boiled mixture onto it. Flatten with a knife and cool. Then cut into squares or diamonds. Store in a cool dry place.
For 3 kg of apples - 2 cups of sugar. Cut the apples with an apple slicer, cover with sugar and leave overnight. The next morning, put on the fire, bring to a boil, stirring, and boil for 5 minutes after boiling. Place in sterilized jars and roll up.
Ingredients:
1 kg apples,
250 g sugar,
1 glass of water.
Preparation:
Wash the apples, cut into 4 parts, add water and boil for 30 minutes. Place on a sieve to strain out the juice and leave until the next day. Add sugar to the settled juice, stir well and put on fire. Boil over high heat until the syrup drips from a spoon in thick drops. While cooking the jelly, you need to stir and skim off the foam. Pour the finished jelly into sterilized jars and roll up.
Ingredients:
1.5 kg apples,
600 g water,
10-12 pcs. cloves,
400 g sugar,
1 lemon.
Preparation:
Chop the apples and simmer in water with cloves until soft. Then grind in a blender, put the mixture on the fire and bring to a boil. Add sugar, juice and lemon pulp (no seeds!) and cook until all the sugar has dissolved. The jelly is ready when a drop of syrup hardens on a cold plate. Cool, put into sterilized jars, and roll up.
Ingredients:
1 kg apples,
800 g sugar,
1 lemon or orange
2-3 buds of cloves,
1 tsp cinnamon,
powdered sugar.
Preparation:
Cut the apples into slices, remove the core. Prepare the syrup: mix 3 cups of water with half the sugar and heat until the sugar is completely dissolved. Place the apples in the syrup and cook over low heat, stirring, until the apples become translucent and lightly browned. Then pour the second half of the sugar, lemon or orange zest, and spices into the apples and cook for a few more minutes, stirring, over low heat until the syrup thickens. Meanwhile, prepare a baking sheet: line it with parchment paper and grease it with oil. Place the finished apple slices on a baking sheet, dry in the oven at a temperature of 50ºC with the door open for 1.5-2 hours, then leave to dry at room temperature. After a day, dry it in the oven again. Sprinkle the finished candied fruits with powdered sugar and place in clean glass jars with tight lids. Store in a cool, dark place.
Slice the apples with an apple slicer. Place in liter jars quite tightly and pour boiling syrup (at the rate of 200 g of sugar per 450 g of water). Roll up immediately. It turns out a thick compote.
Apples canned in their own juice without sugar. Peel the apples, remove the core and cut into slices. Blanch in boiling water for 3-5 minutes, cool. Place in sterilized jars up to the hangers and fill with hot water. Cover with lids and sterilize: liter - 20 minutes, 2-liter - 30 minutes, 3-liter - 55 minutes. Roll up.
Place clean, unbroken apples in jars, fill with brine, cover with plastic lids and place in a cool place. The brine is prepared as follows: for 10 liters of water, take 120 g of salt and 120 g of sugar. The apples will be ready in 50-60 days.
Antonovka soaked in jars. Wash medium-sized fruits and place tightly in jars. Prepare the filling: mix juice and cold boiled water in a ratio of 1:2 or 1:3 (to taste). Pour the apples, put wooden sticks in the jars crosswise so that they press the apples and prevent them from floating. The filling should be 4-5 cm higher than the apples. Cover with plastic lids. Keep refrigerated.
Extract the juice using a juicer. Pour the juice into an enamel pan and put on fire. As it boils, a large amount of foam will form - it must be completely removed. As soon as foam stops forming in the gently boiling juice, pour the juice into sterilized jars and seal. Wrap up.
Cucumber and apple salad
Ingredients:
2 kg cucumbers,
1 kg apples,
50 g tarragon,
50 g dill,
100 g vegetable oil,
100 g fruit vinegar,
50 g sugar,
40 g salt.
Preparation:
Wash cucumbers, apples and greens. Cut the cucumbers into slices, cut the apples with an apple slicer, and coarsely chop the greens. Mix everything, add salt, sugar, vinegar and vegetable oil, leave for a while until the juice comes out. Place on fire, boil for 10 minutes and place while hot in sterilized jars. Roll up, turn over.
Ingredients for 10 liter jars:
6 kg apples,
30-40 pcs. carnations,
200-300 g cinnamon,
2.4 liters of water,
1.1 kg sugar,
500 ml 6% vinegar.
Preparation:
Leave small apples whole, chop large ones and remove the core. Place in cold water or saline solution (10 g of salt per 1 liter of water) for no more than 30 minutes. Blanch for 2-5 minutes in boiling water and cool in ice water. Use the water after blanching to prepare the filling. Place 3-4 cloves and 0.2-0.3 g of cinnamon on the bottom of the jars, place the apples and pour the hot marinade mixture over them. Cover with lids and sterilize at a temperature of 85-90ºС for 30 minutes. Roll up.
Grind green hard sour apples through a meat grinder or chop in a blender, add garlic and 
hot pepper in pods (to taste, as you like), as well as any herbs and spices. Grind the resulting mass again with a blender (pass through a meat grinder), put on fire and boil. At the end of cooking, add a little vegetable oil. If the apples are not too sour, you can add apple cider vinegar. Place into scalded jars and seal. This recipe deliberately does not give proportions, since everyone has different tastes. Try it!
Apples cut into circles or slices are peeled from the core (the skin can be removed), dipped in salted water (20 g of salt per 1 liter of water) and laid out on a baking sheet covered with parchment paper. Apples need to be dried at a temperature of 75-80ºC, with the door open, for 6-8 hours. Apple slices periodically 
stir. Properly dried apples are light and creamy in color and the slices are soft and elastic. From 10 kg of fresh apples you get about 1 kg of dry ones.
You can prepare apples for the winter. If you have a lot of waste or broken apples left, try making real apple cider vinegar from them.
Apple vinegar. Grate the apples on a coarse grater, place in a glass container and dilute with warm boiled water (for 800 g of apples - 1 liter of water). For each liter of water add 100 g of sugar or honey, and to speed up fermentation - 10 g of pressed yeast or sourdough or 20 g of dry rye bread. For the first 10 days, keep the container with the mixture open at a temperature of 20-30ºC, stirring the mixture 2-3 times a day with a wooden stick. Then transfer the mixture into a gauze bag and squeeze out the juice. Strain the juice and pour into a wide-necked vessel. You can add 50-100 g of honey or sugar for each liter of juice. Cover the jar with gauze and place in a warm place for 40-60 days until fermentation ends. Filter the finished vinegar, pour into bottles and tightly cap. Keep refrigerated.
As you can see, apples for the winter can be prepared in many completely different ways. Happy preparations!
Larisa Shuftaykina
How to prepare apples for future use at home? There are a lot of options, see our recipes for preparing apples for the winter, choose what you like and delight your family and friends all winter, and even in the spring:) Apples make excellent sweets and jams, they can be dried, pickled, soaked, prepared juices, compotes or make vinegar. In addition, apples are used in a variety of sauces - from spicy adjika to sweet and sour seasoning for meat. It’s not difficult to prepare such preparations, especially according to our detailed recipes with photos.
Canning apples - the best recipes with photos
The last notes
It's no secret that wild berries, containing many vitamins and nutrients, have simply miraculous healing properties. Knowing this, many try to stock up on them for future use or, if possible, purchase them frozen in stores. Today we will talk about lingonberries, and about ways to prepare a healthy drink from this berry - compote.
contains pectin, protein substances, vitamins B1, B2, B6, PP, C, E, carotene, folic acid.
Mineral substances are present: sodium - 28 mg, potassium - 248 mg, calcium - 16 mg, magnesium - 9 mg, phosphorus - 11 mg, iron - 2.2 mg per 100 g of fruit weight.
Compared to other fruits, it is clear that apples contain a lot of iron, which plays an important role in physiological processes.
Apples, due to their high content of fructose and pectin, are necessary for the normal functioning of the gastrointestinal tract and improved digestion. Malic acid stimulates appetite and promotes better absorption of food.
The most common varieties of apples: summer ones - Grushovka Moskovskaya, Melba, Papirovka; from autumn - Velvet, Borovinka, Cinnamon striped, Chinese; from winter - Antonovka, Minskoe, Pepin saffron, Welsey, Jonathan; from late winter - Aurora Crimean, Babushkino, Bananovoye, Belorussky Sinap, Boyken.
Distinguish two degrees of apple ripeness: removable and consumer.
Removable, or botanical, maturity occurs with the end of growth. At the same time, the apples stop increasing in volume and in most cases are easily separated from the tree. Consumer, or edible, fruits reach maturity when the color, taste and aroma characteristic of the variety appear.
In summer varieties, the harvest and consumer ripeness of apples coincide 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 ripeness.
If harvested too early, the fruits of many varieties become sour and are not only poorly stored, but also remain rough, low in juiciness, and worse colored. Delay in harvesting usually leads to massive falling of fruits, which become unsuitable for long-term storage. The removal period is also set taking into account storage conditions.
If the apples are stored in the refrigerator, then they can be picked more ripe; if in storage without refrigeration, they can be picked earlier, i.e., less ripe. Before storing, you need to sort the apples by size, since small fruits can be stored longer than large ones. The peel of the fruit is the main barrier against the penetration of microbes into the pulp tissue. Therefore, even minor damage - scratches, pressure, punctures, or bruises cause fruit rotting.
A properly picked apple should also have a whole stem. When choosing a storage temperature, you must take into account the characteristics of each variety. Thus, the optimal storage temperature for the saffron Pepin variety is from 2 to 1°C, for the Antonovka variety - from 2 to 4°C.
Apples can be stored by packing them in polymer bags or films; after 0.5-1 month, a stable gas environment is created in the packaging (5-7 percent carbon dioxide, 14-16 percent oxygen). This is how you can store Boyken, Golden Delicious, Pepin saffron, Welsey and some other varieties.
To keep the fruits longer, you need to fill the prepared bags with apples, transfer them to storage and only after cooling, seal them hermetically.
You can store apples without a refrigerator, for example, in a frost-free brick cellar, in which the temperature does not rise above 4°C. It is better to place apples in small boxes, covering the walls and bottom with paper. To maintain high quality fruits, it is necessary to maintain high humidity by placing containers with water.
Antonovka novaya, Babushkino, Ranet champagne, Pobeditel, etc. are best stored in such conditions.
Apples can be harvested in the form of jam, jelly, compotes, marmalade, marshmallows, you can pickle them, soak them.
FIVE MINUTES JAM FROM APPLES
Cut the prepared apples into 1.5-2 cm pieces and cover with sugar. Leave them for an hour, stirring occasionally. When the juice appears, put on low heat and bring to a boil, constantly stirring vigorously so that the apples do not burn. Place the apples in prepared glass jars and roll up the lids, store anywhere.
For 1 kg of cored and peeled apples - 150-200 g of sugar.
BAKED APPLE JAM
Peel and cut the apples into pieces, cover with sugar, place in an enamel pan and place in a not very hot oven. Pack the baked apples into prepared glass jars and roll up. Jam from sweet apples can be made without sugar.
For 1 kg of cored and peeled apples - 100-150 g of sugar.
JELLY-JAM FROM APPLES(BULGARIAN RECIPE)
Cut the apples into eight pieces and mix with sliced lemons (with peel and seeds), add water to cover the fruits and cook until soft. Strain the juice and add sugar, cook over high heat until the syrup thickens (a drop of syrup on a saucer should not spread). 2-3 minutes before removing the jelly from the heat, add citric acid and, if desired, the kernel of a peeled, dried walnut. Seal the jars with cellophane.
For 2 kg of apples - 2 lemons, for 1 liter of juice - 750 g of sugar, 1 teaspoon of citric acid, 50 g of walnut kernels.
PARADISE APPLE JAM
Rinse the apples in cold water, remove the stems, place in a copper basin or enamel bowl, cover with granulated sugar, add water and place in a warm place. The next day, cook for 1.5-2 hours over low heat. To determine whether the jam is ready, place a drop on a saucer and divide it into two parts. If they merge slowly, the jam is successful.
For a glass of apples - a glass of sugar and 2-2.5 tbsp. spoons of water.
COMPOTE FROM APPLES (EXPEDITED METHOD)
Select large, strong, undamaged apples, rinse with cold water, cut into several parts, remove the stem and seeds. You can also peel the fruit, but it is not necessary. Carefully place the prepared apples in a sterilized container, pour hot (90-95°C) syrup and sterilize. Sterilize jars with a capacity of 0.5 liters for 10 minutes, three-liter jars for 25 minutes. It must be kept in mind that more ripe fruits need to be sterilized less, and less ripe fruits need to be sterilized more. Add sugar to syrup to taste.
COMPOTE OF APPLES
Pour 3 liters of water into a saucepan and heat it up. Sugar can be added to the water in advance. While the water is heating to a boil, cut the apples in half and remove the core. When the water boils, take the cooked apples (about enough for two to three jars) and, depending on the variety, place them in hot water or (for example, Antonovka) immediately pour hot water over them. As soon as the skin on the fruit turns yellowish, you need to quickly remove the apples from the pan, preferably with a fork, and immediately transfer them to prepared jars. When all the apples are laid out, fill the jars with apples to the top with boiling water. Immediately roll them up with lids and place them upside down. Add cold water with sugar to the pan, prepare a second portion of apples, and so on.
APPLE JELLY
Chop the apples and simmer them in water with cloves until soft. Pass the mixture through a sieve. Heat the applesauce, add sugar, lemon pulp and juice and cook until it is completely dissolved. Cook everything over high heat. The jelly is ready when a drop of syrup quickly hardens on a cold plate. Cool the jelly and place it in sterile jars.
For 600 g of puree - 400 g of sugar. For 1.5 kg of apples - 600 g of water, 10-12 pcs. cloves, juice and pulp of 0.5 lemon.
APPLE JAM
Wash and cut the apples, remove the core and seeds, put them in a saucepan and add a little water. After heating until softened, rub them hot through a sieve. Mix the puree with sugar and cook, stirring all the time. To make the jam dense, you need to add 100-200 g less sugar. You can store the jam in glass jars or in wooden boxes lined with parchment. If the jam has cooled down, if you do not stir it, a thick crust will form. It will protect the product from spoilage.
For 1 kg of apple puree - at least 800 g of sugar, and if the apples are sour, then more.
APPLE JAM WITHOUT SUGAR
Cut the apples into pieces, add water and boil for 10-15 minutes, stirring continuously, then rub through a sieve. Cook the resulting puree until it thickens well, making sure it doesn’t burn. Then, while warm, place it in sterilized jars and, closing with boiled lids, pasteurize half-liter jars at a temperature of 100°C for 15 minutes, liter jars for 20, three-liter jars for 30 minutes. Apple jam can be stored for a year.
For 1 kg of apples - 200 g of water.
APPLE PASTILE WITHOUT SUGAR
Peel apples of any degree of ripeness, cut into slices, place in a saucepan, add a little water to the bottom, cover with a lid and boil over low heat, then cool and rub through a colander. Grease the surface of the kitchen board with a very thin layer of vegetable oil and rub it in thoroughly with a dry gauze swab. Spread the applesauce on the board in an even layer (no thicker than 0.8 mm - otherwise it will take a long time to dry) and place it in the sun or draft. On the second day, when the puree dries a little, the board can be placed at an angle. After three days, pry the dry marshmallow with a knife and remove it from the board. This “apple napkin” then needs to be hung on a rope for 2 days.
For long-term storage, fold the marshmallows into a stack, sprinkle them lightly with powdered sugar, roll them tightly into a roll, put them in a plastic bag and place them in the refrigerator.
APPLES IN JELLO
Wash the apples, remove the core with seeds, cut into slices or circles, sprinkle with granulated sugar and mix thoroughly, then place in one layer on a baking sheet and place in a preheated oven (temperature 250°C). Do not stir the mass during heat treatment. After boiling, transfer it to dry, sterilized jars and roll up with sterile lids.
APPLE ROLL
Cut the apples into slices, sprinkle with granulated sugar and leave for 2-3 hours in an enamel pan with a thick bottom. When the juice comes out of the apples, put the pan on the fire and heat for 20 minutes. Rub the still hot apples through a sieve and put them back on low heat to finish cooking, without closing the lid of the pan so that the moisture evaporates better. After 2-3 hours, when the mass is easily separated from the spoon, pour it onto foil greased with any oil and leave to dry for 2-3 days. The thicker the layer of mass, the higher the quality of the roll. Remove the dried mass, thin and elastic, from the foil, sprinkle with granulated sugar and roll into a roll. Cut the finished roll into pieces and place in boxes. You can store the roll at room temperature for many years - the roll does not lose its quality.
For 1 kg of apples - 300 g of sugar.
APPLES COVERED WITH SUGAR
Select ripe, healthy fruits of sweet and sour apples, rinse, peel (if the fruits are tender, then no need to peel), cut into slices up to 2 cm thick, cutting out the core, put in jars, sprinkle with sugar, cover with tin lids and sterilize in boiling water. half-liter jars in water - 15 minutes, liter jars - 20-25. After this, immediately roll up the lids on the jars.
For a half-liter jar - 200 g of sugar (if the fruits are sour, then up to 400 g), for a liter jar - up to 400 g.
APPLES WITHOUT SUGAR
Peel the apples and cut them into slices, place them in two-liter and liter jars. Place the jar on a towel or linen rag, fill it with boiling water (without sugar) to the very top and, covering it with a lid, leave for three minutes, then drain the water and fill it with boiling water again. After repeating the procedure three times, roll up the lid of the jar. Please note: if there are several cans, you need to deal with each one separately, without allowing the water to cool.
MARINATED APPLES
This is a delicious savory snack. In winter, it is used as a side dish for dishes made from game, poultry, meat, and vegetables. Marinades are prepared from various fruits, vegetables, and mushrooms. The fruits and containers are prepared as for compote. Place the apples in jars, pour in the marinade mixture and heat liter jars in boiling water for 5 minutes and three-liter jars for 25-30 minutes, but the contents should not boil. After this, seal the jars for storage. Pasteurized marinades should be immediately cooled with water so that the fruits are not overcooked or softened.
For the marinade filling: for 1 liter of filling - 500 g of chilled boiled water, 200 g of sugar, 250 g of 9 percent vinegar, salt to taste, 50 grains of allspice, cloves, a piece of cinnamon.
For sour fruits, sugar is taken 120 g more than the norm, and 120 g is subtracted from the liquid.
SOAKED APPLES
Sour and strong varieties are suitable for soaking (just not soft and sweet). You can soak apples in small pre-steamed wooden barrels or in glass jars with a capacity of 3 to ten liters. Line the bottom of the barrel with fresh, washed, scalded with boiling water and finely chopped rye straw. If there is no straw, you can use blackcurrant or cherry leaves. Place healthy, clean-skinned fruits, thoroughly washed, in rows, layering them with straw or leaves. Cover everything with leaves and fill with brine. Place apples soaked in brine for 8-10 days for fermentation (temperature 22-25 °C). As soon as the foam subsides and bubbles stop rising, fill the jars with brine and roll up. Barrels (or jars) can be covered with cellophane soaked in vodka or alcohol so that it sticks tightly to the edges, and tied with twine.
Store soaked apples in a place protected from direct sunlight at a temperature no higher than 15°C and no lower than 6°C.
For the brine: for 10 liters of water - 300 g of granulated sugar, 150 g of salt and malt wort. Prepare the wort as follows: stir 100 g of malt in 1 liter of water, put on fire and bring to a boil. Leave for a day, strain and pour into brine. If there is no malt, you can take 100 g of rye flour or dry kvass. If desired, part of the granulated sugar can be replaced with honey at the rate of 120 g of honey instead of 100 g of sugar.
SLASHED APPLES IN THEIR OWN JUICE
Grate sour forest and fallen apples on a grater with large holes, immediately mix with sugar, put in half-liter jars, cover them with boiled lids and set to sterilize. When heated, the sugar in the jars dissolves and the amount of mass decreases, so the apples need to be added to the “hangers”. Sterilize the jars at low boil for 20 minutes, then seal them and leave them in the same water until it cools. Serve chopped apples with puddings, cottage cheese casseroles, pancakes and pancakes.
For 1 kg of apples - 100 g of sugar.
APPLE PUREE
Place well-washed apples, cut into halves or quarters without cores or stems, into a saucepan with a little water poured into the bottom, slowly steam under the lid until they become soft, then rub through a sieve and bring to a boil again. Pour the finished puree into well-washed and boiled bottles (fill up to half the neck) and boil for 15-20 minutes in a pan of water on crosswise placed planks. Remove them from the water, tar the necks of the bottles, previously wiped dry with a paper napkin, cover with a circle of strong cloth, boiled, ironed and moistened with alcohol, glue tightly, tie with twine and fill the entire circle and the edges of the neck with tar. The puree is used to prepare jelly and sauces for sweet, meat and lean dishes.
When cooking for 1 kg of puree you can add 150-200 g of sugar.
APPLE-PUMPKIN PUREE
Steam sour apples, cut into slices, and pumpkin, cut into pieces, in a steamer or juicer for 10-15 minutes until soft. When hot, rub through a colander or sieve, add zest or sugar to taste. Heat the puree while stirring to 90°C and pour it hot into half-liter jars. Pasteurize for 10-12 minutes at 90°C.
1 kg apples, 1 kg pumpkin, 1 teaspoon lemon or orange zest, sugar to taste.
APPLE SHAVINGS IN SLOVAK
Peel and core the apples and cut into shavings on a grater. Immediately place the shavings into jars and compact them. Add sugar to the jar. Sterilize in boiling water: half-liter jars - 20 minutes, liter jars - 30 minutes. Apple chips are used for layer pies.
You can add 50-100 g of sugar to a liter jar of chips.
QUICK COOKING FROM APPLES
Prepare a syrup from apple juice or water and sugar, dip apples, cut into slices, into it, boil for 1-2 minutes, then use a slotted spoon or a spoon with holes to remove the apples from the syrup and place them in a scalded three-liter jar. Fill the voids between the apples with boiling syrup to the top edge of the jar, close with a boiled lid and roll up. Apples will retain their flavor and are good not only in a pie, but also on their own, with milk, cream and sour cream.
For 2.5 kg of apples - 2 liters of apple juice or water, 500 g of sugar.
PREPARATION FOR APPLE PIES
You will need little sugar, the preparation method is quick and simple. Cut the peeled apples into slices, put in a saucepan, add sugar, put on low heat, heat to about 85°C, stirring continuously, leave for another 5 minutes and place in hot sterile jars, filling them to the very brim. Immediately roll up the jars and turn them upside down. The resulting jam-like mass is very good for pies, pancakes, pancakes, and just for tea.
For 1 kg of apples - depending on the sweetness of the fruit, 100-200 g of sugar.
APPLE MARMELADE
Boil applesauce (see preparation above) with the only difference being that for 1 kg of apples, better than Antonovka, you need to take more sugar. After this, evaporate the puree until it thickens, stirring all the time so as not to burn. To check the readiness of the marmalade, you need to spread the mixture in a thin layer on a saucer and draw a furrow with a spoon. If it does not close, the marmalade is ready. Fill steamed and dried jars with hot marmalade. When it has cooled, place a circle of cellophane or parchment paper soaked in alcohol on it.
For 1 kg of apples - 500-600 g of sugar.
APPLE MARMELADE(IN THE OVEN)
Wash the apples, remove the core and seeds, cut into small pieces, mix with granulated sugar, and place in a thick layer on a baking sheet. Do not add water. Place the baking sheet in the hot oven. After boiling, reduce the oven temperature. To prevent the mass from burning, stir it periodically with a spoon or spatula and cook until the mass becomes elastic and does not stick to the spoon. This usually takes 20 minutes after boiling. Place the boiled mass on a sheet of foil or on a cold baking sheet sprinkled with granulated sugar, dry it at room temperature, sprinkle with granulated sugar and store in ordinary cardboard candy boxes in a cool, dry place.
For 1 kg of apples - 200 g of sugar.
DRIED APPLES
Wash the apples, remove the core with seeds, cut into slices or circles, sprinkle with sugar, mix, place in an enamel pan, cover with a clean cloth, set pressure and wait until the juice releases. Drain the resulting juice, place the slices on a baking sheet and place in the oven to dry. The oven should be heated to 65°C. Transfer the dried apple slices into dry glass jars or linen bags. Store them in a dry place at room temperature. The separated apple juice can be used to prepare compotes, or canned after boiling. While boiling, pour the juice into jars and roll up the lids. Dried apples can be served with tea, used as a filling for pies, or made into compote.
For 1 kg of apple mass - 100 g of sugar.
CANDIFIED APPLES
Carefully cut 15 medium-sized sweet apples into quarters, remove the seeds, leave the core and stuff it with pieces of dry orange peel, put in boiling syrup and cook until the apples become transparent and begin to brown. Then, sprinkle the apples with a mixture of sugar, crushed orange peel, crushed cinnamon and cloves, cook again, turn over, cook again until almost all the syrup has boiled away. Taking out a piece and sprinkling each with sugar, quickly place on a baking sheet covered with straw and place in a heated, but without heat, oven. When the oven has cooled, turn the candied fruits over to the other side and repeat the operation. Place them in a glass jar, cover them with a circle of parchment paper moistened with alcohol, and seal them with cellophane.
For 15 apples - 500 ml water, 400 g sugar; for sprinkling - 2 cups granulated sugar, orange peel, cinnamon and cloves - to taste.
APPLE CANDIES
Grate the apples, add sugar and water, cook until a thick puree forms. After removing it from the heat, mix with dried, peeled and finely chopped almonds or walnut kernels, finely chopped candied fruits and dried and powdered orange peel. Form balls with wet fingers, dry, sprinkle with sugar, put in a jar, cover with a circle of parchment paper moistened with alcohol, and seal with cellophane.
For 1 kg of apples - 500 g sugar, 50 g almonds(or 100 g of walnut kernels), 100 g of candied fruits, 1 teaspoon of orange peel powder.
APPLES IN CURRANT JUICE
Cut the apples in half or into quarters, peel and core them. Remove black and red currants or only red ones from the bunches, remove diseased and unripe ones, wash thoroughly and steam in a saucepan under a lid with a small amount of water. Rub the hot mixture through a sieve and fill the jars halfway. Then place the apples in the jars so that they are completely immersed in the juice. The juice level should be 1-2 cm below the neck. Pasteurize in boiling water: half-liter jars - 25-30 minutes, liter and two-liter jars - 30-35 minutes.
APPLE CHEESE
Wash the apples, cut into pieces, place on the bottom of the pan, pour in a little water, put on low heat and cook until thickened. Rub the finished mass through a sieve, add cumin, stir, put in a thick, clean cloth and put under pressure for three days. Then take out the cheese, grease with vegetable oil and roll in cumin seeds. Store in a cool place. The cheese is easy to eat and is an ideal product for baby food and diet food; it stores well.
For 1 kg of mass - 1 tbsp. spoon of cumin.
APPLE SEASONING
Wash the apples, core, chop, put in a saucepan, add a small amount of water and simmer, covered, until they become soft. Rub the hot mass through a sieve and cool. Peel the garlic and mince it, mix it with applesauce, add salt, mustard, vegetable oil and mix. Place the prepared seasoning in small jars and refrigerate.
1 kg apples, 300 g garlic, 1 tbsp. spoon of dry mustard, 100 g of vegetable oil, 5 g of salt.
APPLESAUCE
Place peeled and chopped onions and apples along with raisins and sugar in a large saucepan, pour in 0.5 cups of water, bring to a boil and cook over low heat, stirring frequently, until the consistency of thick porridge, add salt, cloves, pepper, vinegar and cook for another 10-20 minutes. Place the sauce into jars and cover with foil.
1.5 kg of sour apples, 500 g of onion, 5 tbsp. spoons 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
Overripe apples or carrion are used, as well as waste left over from the preparation of jam, juice, and syrup. Rinse the fruits thoroughly in three waters, crush small and juicy apples, and chop hard ones. Transfer the mixture into an enamel bowl with a wide bottom, add hot water (65-70°C) and add sugar. Water should cover the apple mass by 3-4 cm. Place the dishes in a warm place (18-22°C), but not in the sun. Stir frequently to prevent the surface from drying out. It’s even better to cover the mass with a wooden circle and put a little pressure on top. After two weeks, strain the liquid through gauze folded in two or three layers and pour it into large bottles or three-five liter jars for fermentation, without adding 5-7 cm to the top. Keep the liquid in such bottles or jars for another two weeks. Carefully pour the finished vinegar, without stirring, into bottles, without adding to the top 3-4 cm. Strain the sediment through a thick cloth. Seal the bottles with boiled corks, and for long-term storage, pour paraffin on top of the corks, store in the dark at a temperature not lower than 4 ° C and not higher than 20. You can keep bottles with vinegar in the light, after wrapping them in dark paper.
For 1 kg of apple mass - 50 g of sugar (for sweet varieties), 100 g of sugar (for sour varieties).
Recipes for apples for the winter include all kinds of preserves, jams, jellies, confitures, juices, dried fruits, compotes, marmalade, purees, jam, marshmallows, chips, candied fruits, vinegar, liqueurs, tinctures, adjika, sauces, ketchups, uzvar, as well as all kinds creative snacks that will delight the family during the cold winter months. Before deciding on a recipe and preparing a stock from apples, it is necessary to compare their variety with the requirements of the instructions: sometimes their acidity, sweetness, other taste qualities and degree of softness are important.
Five fastest recipes:
The most acidic varieties are recommended for liqueurs and tinctures, while winter or early winter varieties are more suitable for soaking. Any fruit is suitable for drying, even one damaged by falling from an apple tree. With such twists, the economic crisis is not scary, and the family will enjoy winter, because it is not only tasty, but also healthy. Apple juice is a real storehouse of vitamins and microelements necessary at any age. By making strategic reserves, you can always be sure that the cellar will have something tasty for tea when unexpected guests appear on the doorstep.
