Winter preparations from apples. "Golden recipes" of delicious apple blanks for the winter

When it comes to preparing apples for the winter, you can talk for hours, because there are a lot of recipes for various apple goodies that will be an excellent addition to a winter diet that is scarce in fresh fruits and vegetables. Consider a few delicious and simple variations on the theme of “apple preparations for the winter”.

Jams and preserves from apples for the winter

The classic option is to make jam - a delicious delicacy for all the sweet tooth.

There are hundreds of jam recipes. The basic recipe for the simplest jam - peeled and pitted apples are covered with sugar and boiled to the desired consistency.
For jam, the following proportions are used: per kilogram of apples - 180-200 grams of sugar.
In addition to apples, you can add, for example, lemons, walnuts and other goodies to the jam for taste and increase the usefulness.
Jam is cooked in the same way. The only thing is that the jam needs to be boiled down to a completely homogeneous consistency.

As a rule, at least twice as much sugar is used for jam (for sour apples - 1: 1) than for jam. To make the jam faster homogeneous, you can initially beat the apples with sugar with a blender.

Jam and marmalade from apples for the winter

Jam is prepared as follows:

Pour the peeled, sliced apples with water so that the water does not cover the tops of the apples, and cook over low heat until they begin to fall apart (usually up to 10 minutes, depending on the variety and ripeness of the fruit).
Throw the apples in a colander.
Add sugar to the pulp (at the rate of 500 g per 1 kg of apples) and cook, stirring occasionally.
We continue to boil until it thickens.
Roll into sterilized jars.

For cooking jam, it is better to use a saucepan with a thick bottom. Then the likelihood of burning is minimal.

Marmalade is prepared in much the same way. The only thing when we cook apples in water is to put the apple waste (peel and seeds) collected in a bag into the water, as they are a source of pectin, which contributes to better hardening of marmalade.

To prepare marmalade, apples thrown into a colander are rubbed (through a sieve or in a blender) and then boiled.

Soaked apples for the winter

The taste, loved since childhood, is soaked apples. Small, white, with sourness - an overeating that delights the household on winter evenings.

The recipe for such a “grandmother's” delicacy:

At the bottom of the jar lay out the leaves of cherries and black currants.
Lay the apples in rows, shifting each row with leaves.
Fill with brine (for 5 liters of water - 200 grams of sugar, a tablespoon with a mountain of salt).
We cover with gauze, leave to ferment for several days.
When the foam settles, close the jars with nylon lids, take them out to the basement (to the cold).

After two months, apples can be eaten.

To prepare pickled apples, you need whole apples with tails. Choose green apples. An excellent option is Antonovka or Snezhny Kalvil.

Dried fruits from apples for the winter

Plus drying - any apples are suitable for it, up to hit, damaged by worms, small and nondescript.

Drying is prepared as follows: wash and peel apples, cut into oblong slices and dry. For drying, electric dryers are sold today. Working with them is a pleasure. We put apple slices in rows in special containers, turn on the dryer and it does all the work for you.

If there is no special dryer, you can dry the apples simply in the sun, for example, on a windowsill or in a conventional oven.

So that dried fruits do not acquire a reddish tint, but remain light in color, apple slices prepared for drying are moistened in a weak saline solution, which requires a liter of water and an incomplete teaspoon of salt.

Juices and compotes from apples for the winter

Having a juicer, making juice is a matter of minutes. Bring the squeezed juice to a boil, add sugar if necessary (the proportions depend on the sweetness of the apples) and roll it into sterilized jars.

A simple recipe for a delicious compote:

We lay out prepared apples (cut or whole) on a third of the jar.
Pour boiling water for 5-8 minutes.
Drain the water, add sugar to taste and bring to a boil.
Pour the apples with the resulting syrup.
Roll up.

How to prepare apples for future use at home? There are a lot of options, see our recipes for apple blanks for the winter, choose to your taste and delight your family and friends all winter, and even in spring :) Apples make excellent sweets and jams, they can be dried, pickled, soaked, prepared juices, compotes or make vinegar. In addition, apples are used in a variety of sauces - from spicy adjika to sweet and sour seasoning for meat. It is not difficult to prepare such blanks, especially according to our detailed recipes with photos.

Canning apples - the best recipes with photos

The last notes

It's no secret that wild berries, containing many vitamins and nutrients, have miraculous healing properties. Knowing this, many people try to stock up on them for future use or, if possible, buy them frozen in stores. Today we will talk about lingonberries, and how to prepare a healthy drink from this berry - compote.

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. Of the 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 mass. Compared with other fruits, it can be seen that apples contain a lot of iron, which plays an important role in physiological processes. Apples, due to the content of a large amount of fructose and pectin, are necessary for the normal functioning of the gastrointestinal tract, improving 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 tissue. 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. Thus, the optimal storage temperature for the Pepin saffron 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 package (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 maintain the high quality of the fruit, it is necessary to maintain high humidity by placing water containers. Better stored in such conditions Antonovka new, Babushkino, Ranet champagne, Winner, etc.

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 over high heat 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 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.

JAM FROM PARADISE APPLES

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

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

APPLE COMPOTE (FAST METHOD)

Select large, strong, intact apples, rinse with cold water, cut into several pieces, remove the stalk and seeds. You can peel the fruit and peel, but not necessarily. Carefully place the prepared apples in a sterilized dish, pour hot (90-95 ° C) syrup and sterilize. Sterilize jars with a capacity of 0.5 liters for 10 minutes, three-liter jars for 25 minutes. It must be borne in mind that more mature fruits need to be sterilized less, and less mature ones more. Add sugar to the syrup to taste.

APPLE COMPOTE

Pour 3 liters of water into a saucepan and heat. Sugar can be added to water in advance. While the water is heating to a boil, cut the apples in half and remove the core. When the water boils, take the cooked apples (about enough to make two or three cans) and, depending on the variety, put them in hot water or (for example, Antonovka) immediately pour hot water over. As soon as the peel 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. Put applesauce 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 a 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 place 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. Cut the finished roll into pieces and put in 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.

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, 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 it 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

This is a 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. Serve shredded apples with puddings, cottage cheese casseroles, pancakes 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 laid 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 continuously, stand 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 preparation above), with the only difference being that for 1 kg of apples, better than Antonovka, 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 candy cardboard 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, 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 preserved by boiling beforehand. 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

Carefully cut 15 medium-sized sweet apples into quarters, remove the pits, 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 in a pan under a lid with a little 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 chopped 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, crush small and juicy apples, and grind hard ones. 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 gauze 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).

Apples make excellent jam, jam and other preparations. Salting is also possible, but we will tell you about how to salt apples another time. In this article, we will take a closer look at how to cook apples for the winter.

Any varieties are suitable for jam - from Antonovka to more rare and specific ones. We will give four basic recipes for this winter dessert.

"Five Minute"

This recipe is very popular because you can make excellent jam in a short period of time.

Ingredients:

1 kg of apples;
400 g of sugar;
spices (optional): vanilla, cinnamon.

How to cook the dish:

Each apple should be thoroughly washed under running water. Cut off the peel from them only if there is damage on it.
The next step is cutting. Apples are best cut into slices, but if desired, you can cut into cubes. The only rule is don't cut them too big.
Sprinkle generously with sugar on top, mix thoroughly so that each slice is candied. After the apples have been mixed, place them in a saucepan.
Leave the saucepan with apples in the refrigerator for a couple of hours.
During this time, a sufficient amount of juice should stand out, which will be your syrup. If it turned out to be too little, just add a little water.
Turn on the fire and put the pan with the resulting mass. Bring to a boil and simmer for about 5 minutes, stirring with a spoon to prevent scorching.
Now prepare the jars separately. Each jar must be washed and sterilized in order to immediately preserve the jam.
Pour the resulting dessert into jars, let it cool for several days, and place in a cool dark place.

Jam in a slow cooker

You can cook a delicious dessert even if you don’t have a stove, but there is a slow cooker. For this you need:

1 kg of apples;
0.5 kg of sugar.

How to prepare this dessert:

Wash the apples well and cut into thin slices.
Put them in a slow cooker. Do not spare the apples and lay them in a dense layer, back to back.
Sprinkle your sugar on top. And it’s better not to pour it on all the slices, but pour the granulated sugar into the center of the bowl, so that later it is evenly distributed.
Now everything is simple: turn on the “Extinguishing” mode and leave your mixture to stew for two hours.
Turn off the slow cooker, and without cooling, pour the freshly prepared jam into jars.

Homemade pastille is very easy and quick to prepare. All you need is apples and sugar. This is a great dessert that will delight the whole family. Required proportions:

4.5 kg of apples;
4 kg of sugar.

How to do:

Whole apples are baked in the oven. No additional manipulations with fruits are carried out, they are simply laid out on a baking sheet and sent to bake.
It is not difficult to understand that the fruit has already been prepared. They will change color and become darker, and then crack a little.
Now take a sieve and rub the fruits through them. During these actions, seeds, peel and core should be sifted from the mashed apple.
Pour your sugar into the resulting puree and put this mixture on the stove so that it boils to medium density.
Now take a deep baking sheet and place the resulting mass on it in an even and thick layer. Adjust the temperature to 70°C and place your dessert in the oven. Bake 12 hours.
When the marshmallow is ready, simply remove it from the oven, cool, sprinkle with powdered sugar if desired.

This jam is the best dessert for the winter, which can be enjoyed by the whole family.

You will need:

1 kg of apples;
1 kg of sugar.

The procedure is as follows:

Rinse the fruits thoroughly with water and cut into slices, removing all the seeds from them.
Pour sugar into a saucepan, then add a little (about 100 ml) of water and cook until the syrup becomes transparent and the granulated sugar is completely dissolved.
Add apples to the saucepan and put the brew on the stove.
After boiling, cook it for 5 minutes, and then remove from heat and let cool properly.
Repeat the procedure twice more.
Now you can place the prepared dessert in pre-sterilized jars without cooling and complete the canning.

Video "Apples for the winter in jars"

From this video you will learn the recipe for delicious apples for the winter in jars.

compotes

Apples also make excellent compotes that take us back to childhood. We will tell you two basic recipes so that you can treat yourself to this wonderful drink.

With rosehip and lemon

A fairly simple and healthy compote recipe using rose hips and citric acid.

You will need:

2 handfuls of wild rose;
3 liters of water;
2 apples;
lemon acid.

How to cook:

Boil water, add rose hips there and keep on fire until the brew boils. Then reduce the heat and simmer for about 10-15 minutes.
At this time, you can prepare your fruit. Cut them into slices, remove the seeds and place in a saucepan with the wild rose.
Increase the heat again and bring your broth to a boil. As soon as it boils, turn off the heat and leave it on the stove, adding a pinch of lemon juice.
Strain and enjoy.

With orange without sterilization

The peculiarity of this compote is that the jars do not need to be sterilized before preservation. All you need to do with the jar is rinse it with baking soda. To make a blank, you will need:

10 apples;
half an orange;
1.5 cups of sugar;
3 liters of water.

Procedure:

Put the water on the fire so that it boils.
Prepare apples and orange: just wash the apples under water, and divide the orange in half and cut into circles.
Place the fruits in a jar so that they fill about a third of the entire space.
Fill the jar with freshly boiled water and wait 5-7 minutes.
After that, drain the water into the pan and boil the broth again.
Pour water into the jars again, and this time twist them with a lid.

Delicious apple preparations

In addition to jam, jam or apple compote, you can cook many other delicious preparations.

This very original dish is not difficult to make. You will need:

1.5 kg of grapes;
50 ml of water;
0.5 kg of sugar;
1.3 kg of sweet apples.

Now the recipe itself:

Soak the berries in a bowl of water, and then drain the water.
Next, add clean water and put the grapes on the fire. Cover with a lid and cook for at least 30 minutes, so that the berries are properly boiled and softened.
After a lot of juice stands out, it needs to be squeezed out and get rid of the pulp and skin. Pour the juice into a separate saucepan, add sugar to it and cook for another half hour.
Remove the skin from the fruit and cut into small cubes so that they are properly saturated with syrup.
Pour fruits into grape syrup and cook for a quarter of an hour. After that, remove the brew from the stove and let it cool.
Repeat the procedure two more times.
Ready! You can pour dessert into jars.

apple marmalade

The recipe for apple marmalade for the winter will be a real find for lovers of sweets.

Ingredients:

1 kg of apples;
0.5 kg of sugar.

Procedure:

Grind apples with a blender or rub through a sieve.
Add sugar to the resulting puree and cook over low heat until it hardens.
To make the marmalade harden faster, a bag of apple peel and seeds is first placed in the water. After cooking, it is removed.
Marmalade after cooking can be dried in the oven.

To make this delicious puree, you will need:

250 g of apples;
250 g pears;
400 g sugar.

What to do:

Rinse the fruits under running water, peel them and remove the seeds. After that, cut them into cubes or slices and put them on the bottom of the saucepan.
Add to them 1 tbsp. l. water.
Heat until the water boils, and boil for half an hour over low heat, remembering to cover the top with a lid. As a result, the fruit should become soft.
Grind the resulting mass with a blender to a puree state right in the pan.
Add sugar to the mixture, bring to a boil and mix well.
Done, you can lay out the puree in jars.

Making salty Indian chutney in your kitchen is not as difficult as it sounds.

You will need:

1 kg of apples;
1 liter of water;
1 st. l. mustard;
1 kg tomato;
2 pcs. onion;
1 clove of garlic;
0.5 cups of raisins;
0.75 cups of sugar;
5 tsp curry;
200 ml apple cider vinegar;
4 tsp salt.

How to cook:

Remove the skin from the apples, cut them into slices, place in a saucepan, add water and set to boil.
After boiling water, they must be boiled for another 25 minutes.
Wrap mustard in cheesecloth and place in a saucepan.
Add chopped onion.
Remove the skin from the tomato, cut it (no need to pass it through a meat grinder) and put it in a saucepan.
Add curry, sugar, pepper and raisins. Don't forget to salt. The final touch is finely chopped garlic and apple cider vinegar.
Now cook with gentle stirring for 3 hours.
Before pouring into jars, remove the mustard.

An apple is an excellent dried fruit and is quite easy to dry.

How to make dried apples, we'll talk now. All you need is apples and sugar.

Step-by-step instruction:

Wash fruits and cut into rings.
Boil sugar syrup, cool it and place apples there for a day.
Line a baking sheet with parchment paper and lay out the apples.
Place in the oven for 6-8 hours at 60°C. Turn slices from time to time.
Dried delicacy is ready!

Here are the basic recipes for blanks, so now you just have to choose your favorite and cook it.

Antonovka is a real treasure in terms of its macro- and micronutrient content. Of course, in summer and autumn, it is indispensable as a supplement to the usual diet or the main ingredient for a mono-diet.

Anyone who cares about their health simply needs Antonov apples, because they are not only low in calories.

Antonovka contains:

ascorbic acid, which helps to resist infections and strengthen the immune system;
iron, which helps in the prevention of anemia and, by maintaining the level of iron in the blood, provides saturation of organs with oxygen;
potassium, which promotes the release of the body from toxins and toxins;
calcium, which contributes to bone strength and teeth whitening;
fiber, which ensures normal digestion;
magnesium, thanks to which glucose is better absorbed and energy is produced, the state of blood vessels and muscles is normalized, protein synthesis and bone tissue renewal are improved;
copper, which normalizes the synthesis of enzymes and proteins;
niacin, without which the health of the skin is impossible;
pantothenic acid, which normalizes lipid metabolism and macronutrients, thereby supporting the redox processes of the body;
pectin, which contributes to the normalization of digestion and water metabolism, lowering cholesterol levels;
pyridoxine, which helps prevent nervous and skin diseases, prevents aging and increases efficiency;
riboflavin, which improves the condition of the skin, hair and nails due to their increased oxygen supply;
thiamine, which is a natural energy booster that prevents irritability and fatigue;
tocopherol, which is responsible for circulation and blood clotting, healing and tissue regeneration and lowering blood pressure;
phylloquinone, which improves the condition of the circulatory system and regeneration of bone tissue growth;
folic acid, which is responsible for hematopoiesis and proper metabolism;
phosphorus, which supports the condition and renewal of the skeletal system.

Properties of antonovka jam

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

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

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

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

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

In order for apples to cook in the best way, cut them into equal pieces in the form of cubes, quarters or slices, and if you use a special curly knife, then you can cut small balls out of them for jam. Using a vegetable peeler, you can cut the apples into long, thin strips or grate them with a mandolin.

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

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

For boiling, use dishes with a non-oxidizing coating, such as enamel. But the best cooking utensils are basins and stewpans made of copper. Due to the large diameter and low height, the ingredients are heated evenly, providing a high-quality, useful and beautiful product.

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

Apple jam recipes Antonovka

Basics of making antonovka jam

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

If apples are boiled in syrup, then depending on the amount of water used, you will get a more or less thick jam with golden slices of apples. To make syrup, usually take equal volumes of water and sugar and bring the solution to a boil. After placing the ingredients in it, bring the mixture to a boil and allow to cool completely.

Then again bring to a boil and again wait for complete cooling. The procedure is repeated five to ten times. At the same time, the sweet mass should not be stirred, and the resulting foam should be removed very carefully and only from above. To pour Antonovka jam into storage containers, bring it to a boil again.

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

You can not prepare a separate syrup. Cooking antonovka in its own juice due to the high content of natural pectin in it will give you a dense jam resembling marmalade in consistency. Cut the apples according to the chosen method and sprinkle them generously with sugar. Tighten with cling film and wait for the juice to appear.

Antonovka allows you to experiment with the composition, so when cooking, you can safely add herbs and spices, supplementing the composition with other fruits, berries and some vegetables.

Amber Lemon Apple Jam

Prepare a kilogram of green antonovka, a kilogram of sugar and two small lemons.

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

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

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

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

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

Vanilla-cinnamon jam from Antonovka like from the oven

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

Prepare a kilogram of slightly unripe antonovka and a teaspoon ground cinnamon and vanilla sugar.

You can take a cinnamon stick and half a vanilla pod.

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

Cook jam at 250 degrees for fifteen minutes.

Antonovka jam and walnuts in black chokeberry syrup

For this unusual jam you need to prepare:

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

Sort the chokeberry, wash it, pour boiling water over it and let it brew under the lid for at least eight hours.

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

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

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

Repeat this twice more.

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