Apple Spas - behind. You can also think about harvesting apples for the winter. Moreover, it is not only their great diversity that consoles. After all, you can cook a lot of all sorts of goodies, no matter how they say that it is difficult and not very tasty. You just need to know the secrets!
Citizens do not always have the opportunity to store at home fresh fruits. Therefore, the majority seeks to conserve using different approaches. After all, a lot has been said and written about the benefits of apples.
Even kids know that an apple is useful. Alas, they are not always happy to see him. And all because of the unsuccessful first acquaintance with these most useful fruits of all. Whether a sour apple caught a tooth. Whether kompotik turned out to be tart. Or thickened. But the situation can still be corrected by welding delicious compotes, puree, jelly, jams and other goodies for the winter.
The ideal option is frozen apples. The first and, probably, the most important thing is that in this form the most vitamins are preserved, etc. Second, it is very easy to do. Sorted, washed and wiped with a towel, they are cut into pieces of the desired format (thin, quarters, etc.), placed in a bag (then let the air out) or a container and sent to the freezer. Fortunately, modern refrigerators are equipped with capacious refrigerating chambers with dry freezing. In winter, this cut will only have to be thawed when room temperature and use it the way you want. We cook mousses, compotes, make syrups, sauces, bake pies, rolls, casseroles, mashed potatoes and a lot of other goodies.
How to dry apples at home - we make dried blanks correctly
They also retain maximum usefulness and taste with this type of preparation. Usually, sour and sour-sweet apples such as Antonovka, Borovinka, Alesya, etc. are chosen for these purposes. Do not be too lazy to cut 10 kg of fruits (where would you store them in such quantities!), And you will get a little more than a kilogram in dried form. Even if you don’t have a dacha (and in the dacha everything is dried under a canopy in a ventilated place), it doesn’t matter - apples can be prepared in the oven or in a special dryer. We will sort out the fruits, wash them, clean them of seeds and cores. We cut both circles and slices 1 cm thick. Take a knife from stainless steel, so the fruits will not oxidize very much. Yes, they can be blanched in saline solution, but that's another process. Having laid out the apples in one layer, we will dry them in the oven (heated to 50 degrees) with the door open. We mix constantly. After an hour, heat the oven to 70 degrees. And in the end - up to 80. That is, 5-6 hours will be spent on work. Right view- like the apples in this photo. And it is better to store dried in glass jars, no more than a year.
How to cook apple compote for the winter - the best apple compote recipes
If there is not enough space in the refrigerator, let's cook with apples! Fragrant and healthy, in winter they will be a salvation.
Recipe 1 . First, boil the syrup - put sugar to taste, depending on the variety and on which compotes you like best. We cut the fruits peeled from seeds into several parts - the format is at your discretion. We send them to sterilized glass jars and immediately pour boiling syrup. We cover the jars with lids and sterilize them: half-liter - 10 minutes, three-liter - 25 minutes. It must be remembered that the sterilization time for more ripe fruits is reduced.
Recipe 2 . We heat 3 liters of water, put sugar (to taste) and heat it up. In the meantime, we will process the apples - cut the peeled ones into halves. Let's put them in a bowl. As soon as the skin turns yellow, we take out the apples and send them to the banks. Then pour boiling water with sugar to the top. Rolled up, putting the banks upside down.
Cooking apple jam Five-minute - a quick recipe for the winter
- Apples - 1 kg.
- Sugar - 300 gr.
We will cover the pieces (1.5-2 cm) without core and seeds with sugar and set aside - they will release juice within an hour if we mix everything regularly. After the appearance of juice, send the pan to the stove. Cook over low heat until boiling, not allowing the apples to burn, and then bring to readiness on a small fire for 5 minutes. We make sure that the apples boil evenly. We put it in boiling form in prepared jars and, having rolled up the lids, send it for storage.
Recipe for jam from apples at home for the winter
Spread on a roll, in a pie or a roll, it will always be appropriate! Just enough to apply a little patience and in winter you will always have the aroma of apples!
Jam with sugar . Apples (1-1.5 kg.) Peeled from the core and seeds will be sent to the pan. Fill them with water (to just cover), we will heat until they become soft. We need to pass them through a sieve while still hot.
Rub apples through a sieve
Then, mixing this mass with sugar (800-900 gr.), Cook, stirring endlessly and avoiding burning! Cook until jam becomes thick. We close it in jars or other dishes, laying it out with parchment. The crust that appears on the jam will prevent it from spoiling. But let's not forget to put more sugar on sour apples.
Jam without sugar . Actions are similar. Similarly, cut apples (1 kg.) Into pieces, fill with water (200 gr.), Boil for a quarter of an hour, stirring all the time. After that, we also wipe it with a sieve and boil the resulting mass so that it thickens well. Let's spread the jam hot in clean jars and pasteurize, covering them with sterile lids, for 15 minutes - half a liter, 20 - liter and half an hour - three liter.
Apple jelly for the winter for the whole family!
To make jelly somewhat different from, say, mashed potatoes, add a lemon to it (half without zest). Well, for now, we’ll cut the peeled fruits, and soak in water, adding 10 cloves to it. Cook until soft, then rub through a sieve in the same way. Put sugar (400 g per 600 g of the finished mass), lemon pulp with juice into the heated puree and let it boil until the sugar dissolves. We cook on a big fire. We stir all the time. This is what the finished jelly looks like - it does not stretch, but with a spoon. We decompose the cooled mass into sterile jars.
Recipe for sugar-coated apples for the winter
Rinse and peel sweet and sour fruits (the skin can not be removed from ripe tender fruits). Cut into slices (2 cm thick), send to jars and sprinkle with sugar, cover with lids. The mass is sterilized in a pot of boiling water: a quarter of an hour - half liter jars, 20-25 min. - litre. And then we roll up the lids. How much sugar to put? Depends on the volume of the jar: 200 gr. will go to half a liter (400 is possible, if sour apples) and up to 400 - per liter. By the way, apples can be closed without sugar - just pour them three times with boiling water in a bottle, and then twist.
Making apple puree for the winter - a recipe for making apple puree
This can be done from sour varieties. Steam the pieces until they soften. Wipe well, put sugar to taste (about a hundred grams per liter jar of mass). We heat the mass to a boil and decompose immediately into jars. Pasteurize for 10-12 minutes in boiling water. You can add pumpkin, citrus zest, etc. to the puree.
Who owns the discovery of this type of blanks is unknown, but for the invention - the rating is "excellent".
Preservation without water means pure vitamins, natural taste and savings in storage containers. winter preparations, the shortage of which is acutely felt during the period of mass harvesting of everything that grows in the garden and in the garden.
After all, in the summer you want to take care of the stocks, more than ever, following the well-known popular testament that a summer day feeds all year round.
Apples in own juice - basic technological principles
Nobody counted and systematized the number of recipes for homemade apple preparations, but the list of recipes is regularly updated, as it should be. home canning, as a special section of cooking, has its own inventors and pioneers.But, conducting experiments on canning on own kitchen However, it is necessary to follow general rules. First of all, it concerns the observance of sanitary standards. In addition to preparing products for canning, sorting, washing and slicing, it is also necessary to carefully consider the choice of the necessary equipment for processing.
Failure to comply with sanitary standards during canning, in best case, will turn into shots of cans in the pantry. But more sad options are possible - food poisoning. Therefore, we check everything with special predilection, from the beginning to the end of the process.
When dealing with boiling water or syrup, large and inconvenient containers that have to be lifted, placed on the stove, or removed - take care of your safety. Preparation of the workplace before canning (potholders, hot pads, tongs, etc.) will create a measured rhythm in work, without nerves and fuss.
Apples contain a lot of acid, so all kitchen items that come into contact with these fruits should not be oxidized. If, according to the recipe, fruits need to be boiled with sugar, then select dishes with a thick bottom and non-stick coating in advance. Each step, thought out in advance, will ensure ease of work, help to avoid annoying moments.
Try to distribute the work so as not to overwork. Jars and lids can, for example, be sterilized the day before and left closed. Immediately before canning, it is enough to warm the container in the oven or microwave. The temperature of jars and bookmarks (products) should be approximately the same so that the glass does not burst. The same rules must be observed when immersing full cans in boiling water for pasteurization. Just in case, keep a spare container ready and an extra amount of marinade or syrup.
Malic acid is an excellent preservative, which greatly facilitates the preservation of these fruits. In addition to it, apples contain acetic, citric acid and some others, in total - 23 items, interchangeable and irreplaceable. 'Cause keep the apples in own juice Banking is not difficult. It helps itself in conservation. The second component that acts as a preservative in sweet preparations is sugar. But he is not salt. Sweet foods are not as sweet as savory ones. Don't worry too much about too much sugar, just like too little. Apples do not need sugar as a preservative at all. Therefore, only apples and sterile jars are enough to preserve apples, and everything else can be added to taste.
As a rule, there are no strict standards for preserving any desserts at home. Many housewives, writing down exact recipes, in the process of cooking they change them beyond recognition, and the result is a completely new dish. This indicates that, even without being professionals in cooking, many women manage to reach the top. culinary arts, and they willingly share their recipes so that someone who reads them will remake them in their own way again. As they say, good health. If only it was delicious!
Recipe 1. Apples in their own juice for the winter for poultry dishes
Compound:- Sweet and sour apples(slices) 1.8 kg
- Cardamom
- Sugar 200 g
- Cinnamon
- Carnation
- Juice, apple (clarified) 1.4 l
Cooking method:
The blank is very convenient for preparing marinades and, at the same time, stuffing duck. From it you can make a sauce for roasting pork in the oven. The juice in this preparation is also very tasty, although unusual.
Choose the appropriate jar size so that the apples can be used up in one go. After washing the jars thoroughly, sterilize in the microwave or oven.
Boil the finished juice in a saucepan, add spices and sugar to it. With the prepared marinade, pour the peeled and chopped slices of strong apples stacked in jars to the top.
Pasteurize 10-12 minutes. The pasteurization time is counted from the moment the water boils in the pan.
Seal the jars and turn over. When cool, transfer to pantry.
Recipe 2. Apples in their own juice for filling pies, strudel
Products:- Apples 1 kg
- Cinnamon
- Sugar 400 g
Cut hard fruits (technical maturity) into large strips, immediately lowering them into acidified water. In a slow cooker, combine the prepared apples, after draining the water, with sugar, mix and set the stew mode - you need the fruits to release juice and decrease in volume, but not boil.
Prepare dry sterile jars of different sizes. Place the workpiece in jars and twist immediately.
Recipe 3. Apples in their own juice for the winter - the second way to prepare apple filling
Products:
- Sugar 300 g
- Apples 1.0 kg (net)
- Cinnamon or vanilla - optional
Prepare jars and fruits in advance, as described in the previous recipe. Peel, cut into strips apples and place in a bowl, which must be kept cold until pasteurized, closed. Use no more than 300 g of sugar per kilogram of peeled and chopped apples. Sprinkle apples with sugar. As they let the juice flow and settle in the container, add sugar and pieces of apples. It is necessary that they are compacted as much as possible, and then put them in jars, along with the resulting juice. Pasteurize and roll up.
Recipe 4. Apples in own juice - puree, natural
Compound:- Apples, peeled 1 kg
Such a recipe is a godsend for a family where Small child. Absolutely natural product for baby food, you can cook it yourself, and even pick up a variety of apples, from which the baby will not develop diathesis.
ripe apples wash well and grind with a blender. Choose the sweetest varieties so you don't have to add sugar.
Put the puree in sterile jars, put them on water bath and carefully pasteurize. If the mass settles during the pasteurization process, report it from one can to another so that there is no free space left in the container. Spin immediately after pasteurization baby food and leave in a pot hot water until completely cool. Then wipe the puree jars dry and put away.
Recipe 5. Apples in their own juice for the winter - fruits for cocktails
Compound:- Ranetki apples 2.5 kg
- Vanilla
- Cinnamon
- Sugar 1.5 kg
Wash the "Paradise" apples, remove the inflorescences, and cut off the tips of the stalks. Prick them with a needle in several places. Place in a bowl and sprinkle with sugar. Leave for a day or more for the juice to stand out. If juice is not enough, add any fruit juice. The sugar should dissolve and the syrup should completely cover the fruit. After that, boil the apples in their own juice, 3-4 times for 5 minutes. Ready dessert pack in hot and dry, sterile jars.
Recipe 6. Apples in own juice with figs
Products:- Dried figs - according to the number of apples
- Sour apples 10-12 pcs. (per jar, volume 1.0 l)
- Syrup, apple 350-400 ml
- Cinnamon or vanilla
Choose small apples with firm flesh. Using a special knife, cut the core without cutting the fruit into pieces. Insert into apple cylinders dried figs. Apple juice pour into a saucepan (200-250 ml), put the stuffed fruit in the same place, cover and blanch for 5-7 minutes. Remove the apples and place them tightly in the prepared jar. Add sugar, cinnamon to the pan, and boil the syrup. Fill a jar of apples with boiling syrup. Pasteurize in a water bath for 10 minutes and roll up.
In the same way, you can cook apples in your own juice for the winter with pumpkin, pear, cherry, walnut, currant.
- If the recipe calls for the skin to be cut off the apples, don't throw it away. The skin of apples contains natural pectin, which can be used to make jam. For example, apple jam will thicken much faster if you add crushed apple peel to it. The peel also contains many essential oils, especially in sweet, garden varieties. Prepare a tincture from it, which will always come in handy in recipes.
- A cut apple should not be left in the open air even for a short time - the pulp oxidizes almost instantly, which spoils not only the taste, but also appearance fruits and ready meals of them. When slicing apples, dip them immediately into acidified water.
- For canning apples, use stainless steel or enamelware.
- To diversify the range of apple blanks, use spices: saffron, cinnamon, vanilla, cardamom. Apples have a neutral taste and aroma, therefore they are combined with many berries and fruits. Use this property of the fruit to prepare assorted apples.
Who owns the discovery of this type of blanks is unknown, but for the invention - the rating is "excellent".
Canning without water is pure vitamins, natural taste and savings in containers for winter harvesting, the shortage of which is acutely felt during the mass harvesting of everything that grows in the garden and in the garden.
After all, in the summer you want to take care of the stocks, more than ever, following the well-known popular testament that a summer day feeds all year round.
Apples in own juice - basic technological principles
Nobody counted and systematized the number of recipes for homemade apple preparations, but the list of recipes is regularly updated, as it should be. Home canning, as a special section of cooking, has its own inventors and pioneers.
But, when conducting canning experiments in your own kitchen, you still need to follow the general rules. First of all, it concerns the observance of sanitary standards. In addition to preparing products for canning, sorting, washing and slicing, it is also necessary to carefully consider the choice of the necessary equipment for processing.
Failure to comply with sanitary standards during canning, at best, will result in shots of cans in the pantry. But more sad options are possible - food poisoning. Therefore, we check everything with special predilection, from the beginning to the end of the process.
When dealing with boiling water or syrup, large and inconvenient containers that have to be lifted, placed on the stove, or removed - take care of your safety. Preparation of the workplace before canning (potholders, hot pads, tongs, etc.) will create a measured rhythm in work, without nerves and fuss.
Apples contain a lot of acid, so all kitchen items that come into contact with these fruits should not be oxidized. If, according to the recipe, fruits need to be boiled with sugar, then select dishes with a thick bottom and non-stick coating in advance. Each step, thought out in advance, will ensure ease of work, help to avoid annoying moments.
Try to distribute the work so as not to overwork. Jars and lids can, for example, be sterilized the day before and left closed. Immediately before canning, it is enough to warm the container in the oven or microwave. The temperature of jars and bookmarks (products) should be approximately the same so that the glass does not burst. The same rules must be observed when immersing full cans in boiling water for pasteurization. Just in case, keep a spare container ready and an extra amount of marinade or syrup.
Malic acid is an excellent preservative, which greatly facilitates the preservation of these fruits. In addition to it, apples contain acetic, citric acid and some others, in total - 23 items, interchangeable and irreplaceable. Therefore, it is not difficult to keep apples in their own juice in a jar. It helps itself in conservation. The second component that acts as a preservative in sweet preparations is sugar. But he is not salt. Sweet foods are not as sweet as savory ones. Don't worry too much about too much sugar, just like too little. Apples do not need sugar as a preservative at all. Therefore, only apples and sterile jars are enough to preserve apples, and everything else can be added to taste.
As a rule, there are no strict standards for preserving any desserts at home. Many housewives, writing down exact recipes, change them beyond recognition during the cooking process, and the result is a completely new dish. This indicates that, even without being culinary professionals, many women manage to reach the heights of the culinary arts, and they willingly share their recipes so that someone, having read them, will remake them in their own way again. As they say, good health. If only it was delicious!
Recipe 1. Apples in their own juice for the winter for poultry dishes
Compound:
Carnation
Juice, apple (clarified) 1.4 l
Sweet and sour apples (slices) 1.8 kg
Cardamom
Sugar 200 g
Yield: 2 cans of 1.5 l
Cooking method:
The blank is very convenient for preparing marinades and, at the same time, stuffing duck. From it you can make a sauce for roasting pork in the oven. The juice in this preparation is also very tasty, although unusual.
Choose the appropriate jar size so that the apples can be used up in one go. After washing the jars thoroughly, sterilize in the microwave or oven.
Boil the finished juice in a saucepan, add spices and sugar to it. With the prepared marinade, pour the peeled and chopped slices of strong apples stacked in jars to the top.
Pasteurize 10-12 minutes. The pasteurization time is counted from the moment the water boils in the pan.
Seal the jars and turn over. When cool, transfer to pantry.
Recipe 2. Apples in their own juice for filling pies, strudel
Products:
Sugar 400 g
Apples 1 kg
Cooking:
Cut hard fruits (technical maturity) into large strips, immediately lowering them into acidified water. In a slow cooker, combine the prepared apples, after draining the water, with sugar, mix and set the stew mode - you need the fruits to release juice and decrease in volume, but not boil.
Prepare dry sterile jars of different sizes. Place the workpiece in jars and twist immediately.
Recipe 3. Apples in their own juice for the winter - the second way to prepare apple filling
Products:
Sugar 300 g
Apples 1.0 kg (net)
Cinnamon or vanilla - optional
Cooking order:
Prepare jars and fruits in advance, as described in the previous recipe. Peel, cut into strips apples and place in a bowl, which must be kept cold until pasteurized, closed. Use no more than 300 g of sugar per kilogram of peeled and chopped apples. Sprinkle apples with sugar. As they let the juice flow and settle in the container, add sugar and pieces of apples. It is necessary that they are compacted as much as possible, and then put them in jars, along with the resulting juice. Pasteurize and roll up.
Recipe 4. Apples in own juice - puree, natural
Compound:
Apples, peeled 1 kg
Cooking:
This recipe is a godsend for a family with a small child. An absolutely natural product for baby food can be prepared independently, and even pick up a variety of apples, from which the baby will not develop diathesis.
Wash ripe apples well and chop with a blender. Choose the sweetest varieties so you don't have to add sugar.
Put the puree in sterile jars, put them in a water bath and carefully pasteurize. If the mass settles during the pasteurization process, report it from one can to another so that there is no free space left in the container. Immediately after pasteurization, swirl the baby food and leave in a pot of hot water to cool completely. Then wipe the puree jars dry and put away.
Recipe 5. Apples in their own juice for the winter - fruits for cocktails
Compound:
Sugar 1.5 kg
Ranetki apples 2.5 kg
Cooking:
Wash the "Paradise" apples, remove the inflorescences, and cut off the tips at the stalks. Prick them with a needle in several places. Place in a bowl and sprinkle with sugar. Leave for a day or more for the juice to stand out. If juice is not enough, add any fruit juice. The sugar should dissolve and the syrup should completely cover the fruit. After that, boil the apples in their own juice, 3-4 times for 5 minutes. Pack the finished dessert in hot and dry, sterile jars.
Recipe 6. Apples in own juice with figs
Products:
Dried figs - according to the number of apples
Sour apples 10-12 pcs. (per jar, volume 1.0 l)
Syrup, apple 350-400 ml
Cinnamon or vanilla
Cooking:
Choose small apples with firm flesh. Using a special knife, cut the core without cutting the fruit into pieces. Insert dried figs into apple cylinders. Pour apple juice into a saucepan (200-250 ml), put stuffed fruits in the same place, cover and blanch for 5-7 minutes. Remove the apples and place them tightly in the prepared jar. Add sugar, cinnamon to the pan, and boil the syrup. Fill a jar of apples with boiling syrup. Pasteurize in a water bath for 10 minutes and roll up.
In the same way, you can cook apples in your own juice for the winter with pumpkin, pear, cherry, walnut, currant.
Apples in their own juice for the winter - tips and tricks
If the recipe calls for the skin to be cut off the apples, don't throw it away. The skin of apples contains natural pectin, which can be used to make jam. For example, apple jam will thicken much faster if you add crushed apple peel to it. The peel also contains many essential oils, especially in sweet, horticultural varieties. Make a tincture from it, which is always useful in culinary recipes.
A cut apple should not be left in the open air, even for a short time - the pulp oxidizes almost instantly, which spoils not only the taste, but also the appearance of fruits and ready-made dishes from them. When slicing apples, dip them immediately into acidified water.
For canning apples, use stainless steel or enamelware.
To diversify the range of apple blanks, use spices: saffron, cinnamon, vanilla, cardamom. Apples have a neutral taste and aroma, therefore they are combined with many berries and fruits. Use this property of the fruit to prepare assorted apples.
The apple season is coming to an end and we continue to stock up on vitamins for the winter.
I like apple jam slices for the fact that it can be eaten not only by itself, but also use these very slices in other dishes. For example for .
There are a lot of options for making apple jam, in this article I tried to pick up such that the cooking process was as simple as possible, but without losing taste.
Apple jam slices "amber": recipe with photo
To begin with, I offer you a classic recipe amber jam, which uses only apples and sugar.
Ingredients:
- Apples - 1 kg
- Sugar - 1 kg
That is, for every kilogram of apples, you need to take 1 kilogram of sugar. And how much jam you want to cook, decide for yourself.
Cooking:
We wash the apples well and wipe them thoroughly - we don’t need excess liquid.
Remove the core from the apples and cut them into slices.
If the apples are fresh with a thin skin, then peeling is optional. If it is dense and hard, then it is better to peel the apples.
In this multi-layered construction, sugar should be the last.
Cover the bowl with a lid or towel and leave it until the apples release their juice. It usually takes 12 to 20 hours.
The fact that the apples are ready will be seen by the fact that the top layers of sugar are completely dissolved, and a lot of liquid will appear in the bowl.
Transfer the apples from the bowl to a deep saucepan. Send juice and sugar from the bottom of the bowl to the same place. Place the saucepan over medium heat and bring the future jam to a boil. After boiling, cook it for another 5 minutes, and then turn it off and wait for the pan to cool completely.
Then boil the jam again and cook it for 10 minutes. Switch off again and let the pot cool down.
The third boiling will already be final. When the jam boils, boil it for 5 to 30 minutes, depending on what color you want to get. The longer you cook, the darker the color of the jam will turn out.
Several rounds of boiling and boiling are necessary so that the apples have time to boil, but retain their shape, and the sugar does not darken and turn into caramel. If you want to boil everything in one go for 40-50 minutes, you will get an unattractive dark slurry
Now the jam is ready and it can be decomposed into. Fill the jars up to the "shoulders", tamping tightly enough, but without damaging the slices.
Then close the jars with lids and leave them to cool upside down. It is not necessary to cover the banks, otherwise apple slices crumble and fall apart.
After cooling, store the jars in a dark, cool place.
Quick apple jam "five minutes"
A feature of this recipe is that we do not wait for the apples to "let juice" and get a syrup suitable for making jam. We will prepare the syrup ourselves, which will save at least 12 hours.
But for this speed you will have to pay with the scrupulousness of the preparation of fruits.
It's no secret that the speed of soaking apples directly depends on the size of the slices into which you cut these apples. Classic recipe"Five-minute" generally means rubbing apples on a coarse grater.
But we need slices. So that's what we'll do.
Ingredients:
- Apples - 1 kg
- Sugar - 1 kg
- Water - 1 cup (250 ml)
- Citric acid - 1 pinch
Cooking:
The better we prepare the apples, the better they will soak in the syrup. Therefore, we not only remove the core from apples, but also peel them. After that, cut them into slices as thin as the sharpness of your knife allows.
Now we start preparing the syrup. This is outrageously simple - pour one kilogram of sugar into one glass of water, put it on slow fire and boil the syrup until the sugar is completely dissolved.
Don't forget to stir occasionally.
While you make the syrup, cover the apple slices with salted water to keep them from turning brown.
When the water boils and the sugar dissolves, pour the apples into the pan and boil them for only two minutes. Then turn off the stove and leave the jam to cool.
When it cools down, take a sample - if the jam is too sugary and sweet - add a pinch of citric acid to it.
After the first cooling, we again put a small fire and again bring the jam to a boil. After that, you can immediately lay it out in sterilized jars.
Apple jam with slices "amber with orange"
Let's start adding other ingredients to apple jam to indulge in a variety of flavors.
First, add an orange to the apple jam.
Ingredients:
- Apples - 1 kg
- Oranges - 1 kg
- Sugar - 0.5 kg
This amount will make one liter jar apple jam.
Cooking:
Peel the apples, cut out the core and cut into slices.
And we cut the oranges, take out the seeds and pass through a meat grinder along with the peel.
After that, we combine all the ingredients in one saucepan, put it on the fire and cook on the smallest fire for 50 minutes, stirring occasionally.
For making jam the best choice will enamelware(pan or basin)
When the jam is cooked, the apple slices should become transparent, and the syrup should be hard to drain from a spoon (like honey).
After waiting for such a consistency, you can lay out ready jam on sterilized jars.
Store cooled jars in a cool, dark place.
Transparent apple jam "amber with lemon"
Theoretically, apple jam with lemon can be prepared in the same way as with oranges. But I tried to pick up such recipes, each of which has its own distinguishing feature. In this version, we will do without a meat grinder.
Ingredients:
- 1.5 kg apples
- 1 lemon
- 1 kg sugar
- 1 glass of water
Cooking:
The first step is to prepare the syrup. Pour 1 kg of sugar into 1 glass of water (250 ml) and bring the syrup to a boil over low heat until the sugar is completely dissolved.
While the syrup is cooking, prepare the fruit.
Cut the lemon into small pieces along with the peel.
Be sure to remove the seeds from the lemon, otherwise the jam will be bitter.
Dip the lemon in boiling syrup and cook for 5-7 minutes.
My apples, remove the core and cut into small slices half a centimeter.
From one and a half kilograms of apples, approximately 1 kilogram of apple slices should be obtained.
Add the apples to the syrup and cook for another 5 minutes.
After that, turn off the heat and let the jam cool completely. Then again turn on the slow fire, bring to a boil and cook the jam for another 30 minutes until thickened.
After that, you can either let it cool and put it in clean jars (without sterilization) for storage in the refrigerator (3-4 months), or spread the still hot jam in sterilized jars and safely store it in the cellar for a whole year.
Long-term storage is provided by the content of citric acid in the jam, which acts as a preservative
Apple jam with ranetki slices: video recipe
And here it is very interesting recipe ranetok jam. The process is shown in great detail, so I recommend watching it. Especially since the video is only 6 minutes long.
Apple jam with cinnamon
Well, the last recipe that completes the familiar methods for making apple jam with slices is a recipe with the addition of cinnamon. Cinnamon complements the taste of apples very well, giving them a special flavor.
This recipe does not long-term storage and can be stored in the refrigerator for 1 month
Ingredients:
- Apples - 1.5 kg
- Sugar - 800 g
- Water 50 ml
- Cinnamon 1 stick
Cooking:
Peel the apples, remove the core and cut into small pieces.
We put the apples in a deep saucepan, pour 50 ml cold water and add half of the prepared sugar. Mix everything well and put a cinnamon stick on top.
We put the pan on a strong fire and bring the syrup to a boil, stirring constantly. After boiling, reduce the heat to a minimum and cook, stirring for another 10 minutes.
Then turn off the heat and let the jam cool for one hour.
Then put the pan back on the fire, add the remaining sugar and cook over medium heat for another 1 hour, stirring occasionally.
During this time, the apples become transparent, and the syrup thickens.
After the specified time, remove the pan from the heat and leave the jam to cool right in it. After cooling, apple jam is ready to eat.
Pour what you are not ready to eat right now into jars with lids and put them in the refrigerator. Do not put a cinnamon stick in jars.
As you can see, transparent apple jam slices can be cooked absolutely different ways: it is possible with preliminary sugaring, but it is possible without it. You can cook for 5 minutes so as not to lose vitamins, or you can cook for an hour to get a thick jam.
I hope I helped you figure out what you need.
Thank you for your attention.
Who doesn't love fragrant and juicy apples, so beautiful and ruddy, instantly uplifting not only with their wonderful taste, but also with a bright, elegant look? However, although today many people have the opportunity to buy fresh apples constantly, I would like to prepare more for the winter useful fruits from their own gardens.
Unfortunately, their apples are not always stored as well as we would like. But at the same time, you can independently make many wonderful blanks with healthy apples that will feed you throughout the winter. So, apples for the winter - recipes.
Apple cider vinegar for the winter
The simplest thing is to prepare your own, useful Apple vinegar. To do this, you need to take apples and rub on coarse grater. After everything needs to be transferred to a jar of glass, and dilute the apple mass with warm boiled water. For a liter of water, you will have to take 800 grams of apples. After that, you need to add 100 grams of sugar or honey to each liter. You can, to speed up the fermentation of vinegar, put a piece of black rye bread in 20 grams.
The vinegar will take a long time to cook. In the first 10 days, you need the jar to stand open, and store it at a temperature of 25 to 30 degrees. Do not forget that the contents must be mixed frequently - 3 times a day. Just stir with a wooden spoon, not a steel one.
After that, everything needs to be transferred to a clean linen bag, the juice that will form is squeezed out with effort until a dryish mass is obtained in the bag. This juice is filtered again, and then poured into another jar. Some housewives add a little more honey to such vinegar - up to 100 grams per liter of liquid received, or equal amount Sahara. At the same time, the jar must be covered with gauze, set to infuse for 2 months. During this time, fermentation will be completely finished. The vinegar that you get must be filtered again, poured into dry and clean bottles, corked. store vinegar homemade recommended only in a cold place.
Adjika apple for the winter
If you have a rich harvest of very hard green sour apples, then you will surely like the idea of making spicy adjika out of them.
To do this, the apples are washed and peeled, removed from the middle and passed through a meat grinder - you can also use a blender.
Then you need to add to them right amount garlic or hot pepper. You can also add spices and herbs to such adjika. After that, you need to pass everything through a meat grinder again, so that the mass is sufficiently homogeneous. Put it in an enameled pan without chips, and then put it on the fire and boil. At the very end of cooking, you need to add quite a bit of vegetable oil to this adjika. If your apples did not give enough acid, then you can also add apple cider vinegar. After such adjika is laid out in jars previously scalded with boiling water, it is clogged. This recipe without proportions was written intentionally, since it is quite simple to cook adjika according to it, but you can add all the spices and spices to your liking, because such an appetizer is just wonderful.
Pickled apples for the winter
In order to prepare very tasty pickled apples, you must do the following - buy these products:
Carnation buds - up to 40 pieces;
Apples - 6 kilograms;
Cinnamon - 300 grams;
Water - 2.5 liters;
Sugar - 1.1 kilograms of sugar;
Vinegar at 6% - half a liter.
If your apples are small enough, then you do not need to do anything with them. If the apple is large, then you need to cut it into two parts, while cleaning out the core. After you need to put them in ice water, or a solution of salt - per liter of ice water 10 grams of salt. So apples should lie only half an hour.
Then we immediately remove them and lower them into boiling water - each apple, depending on the size, should boil from 3 to 5 minutes. After they again immediately need to be taken out into ice water. The water you boiled the apples in will also be used for the marinade, so don't throw it away.
You need to take sterilized dry jars and put the following on the bottom of each of them - cloves - 4 pieces each, 3 grams of cinnamon, you also need to immediately put apples there, pour the marinade, still boiling. After the jars are covered with lids and put in a pan for sterilization. All jars must be sterilized within half an hour.
Apple salad with cucumbers for the winter
In order to prepare such a salad, you need to grow the following ingredients:
Apples - kilogram;
Cucumbers - one kilogram;
Tarragon - 50 grams;
Dill - 50 grams of greens;
Vegetable oil - 100 ml;
Fruit vinegar - 100 ml;
Sugar - 50 grams;
Salt - 40 grams.
Salad should be prepared as follows. Take greens and cucumbers, apples. Wash. After you need to peel the apples and cucumbers. Apples need to be cut into bars, but cucumbers - into small circles. After you need to mix everything, as it should, add sugar and salt, vinegar and vegetable oil. After that, everything must be put in a container until the juice stands out. As soon as this has happened, the workpiece is transferred to the fire, after boiling it is cooked over medium heat for about 10 minutes. After everything fits in a sterilized form in jars. Rolls up and rolls over.
Apple juice for the winter, prepared without sugar
In order to make this juice, you need to take sweeter varieties of apples. After washing and cleaning them, squeeze the juice with a juicer. Next, the juice must be poured into an enameled pan, and put it all on fire. You will see how enough will form on the juice a large number of foam. All this must be constantly removed. And, as soon as the foam stops appearing, the juice can be poured into jars that you have already prepared in advance. Sterilize each jar depending on size, wrap rolled up.
Apples soaked in glass jars
Many people love soaked apples, but they do not always want to cook them because it is believed that it is best to soak apples in barrels. Of course, it is, but you can cook very tasty pickled apples and in glass jars.
To do this, you must select beautiful apples, not broken and clean, put them in jars, after washing and drying them. After that, everything is filled with brine. The brine is easy to prepare - you need to mix 12 grams of salt per liter of water and 12 grams of sugar. Apples need to be kept under a plastic cover for two months - after this time they will be completely ready.
Apples in their own juice without sugar
In order to cook apples in your own juice, you must first wash them. How to clean after cores and peel, if necessary, cut enough large slices. After you need to boil it all in boiling water for about 5 minutes, let it cool. Next, the apples go through sterilized jars, all this is poured with just hot water. Banks must be sterilized - those that are per liter - 20 minutes, those that are 2 - 30 minutes.
Spicy apple jelly
In order to prepare a very tasty and spicy apple jelly, you will need to take:
Small lemon - one piece;
1.5 kilograms of apples;
Filtered water - 600 grams;
12 carnations;
Sugar - 400 grams.
First, wash the apples, peel them and remove the core. It is best to do this with a ceramic knife so that the apples do not darken too much. Put them in water and simmer over low heat with cinnamon until they become soft.
After you need to twist this apple mass in a blender, put it on fire again. And wait until everything boils. Add to this mass the right amount of sugar and juice, as well as the pulp of a lemon. Cook everything evenly until the last grain of sugar dissolves. In general, as soon as a drop of this syrup began to solidify on a chilled plate, the jelly is completely ready.
Candied apple
Today, few people prepare candied fruits on their own, and in vain - because it turns out incredibly tasty. If you ever tasted candied fruit home cooking, then they would not pay attention to those sold in stores.
So, let's cook candied apples with you yourself. To do this, take the following products:
Apples - one kilogram;
Sugar - 800 grams;
Lemon - one piece;
Carnation - 3 buds;
Cinnamon - a teaspoon;
Powdered sugar.
It is necessary to wash and peel the apples from the peel and core. After you need to cut the apples into small slices. The syrup must be prepared as follows - take three glasses of water and mix exactly one and a half of all the indicated sugar. After you need to warm this syrup so that the sugar dissolves completely. In this case, you need to very carefully shift the apples into the resulting syrup and cook over a very low heat. The apples should change their color - not only should they become transparent enough, they should also turn brown. After that, you need to add the second half of sugar, lemon zest to these apples, cook for another 4 minutes, until the resulting syrup thickens. In advance, you need to take a baking sheet and put parchment on it, which must be greased with oil. The apple slices that you get should be put on a baking sheet, dried a little in the oven so that the temperature is about 50 degrees. It is necessary to dry such apples with the door open, and so that the drying time is from one and a half to two hours. After you need to put everything to dry at room temperature. As one day passes, you need to put everything back to dry in the oven. All the candied fruits that you have turned out, you need to generously sprinkle with powdered sugar. Arrange everything in jars dry and clean, cover with a lid, and store in a cool place.
Apple marmalade
In order to cook apple marmalade you will need the following products:
Sugar - 700 grams per kilogram of apples.
You need to take strong autumn apples and cut the middle out of them. After the apples need to be placed in the oven and bake them. Baked apples are rubbed through a sieve. After the puree that you have obtained, you need to mix with sugar, and cook over very low heat until everything thickens. Do not forget that such marmalade must be constantly stirred with a wooden spatula during cooking, otherwise everything will hopelessly burn. After that, you need to take a baking sheet and evict it with parchment, sprinkle it generously with powdered sugar, and pour the apple mass on it, which you have already been able to boil down quite strongly. All this is leveled with a long large knife on a baking sheet. Wait until everything cools down, and then cut into shapes that you like.
Apple jam
For cooking apple jam you will need almost a minimum of products.
Buy the following:
For a kilo of apples, you need to take 700 grams of granulated sugar;
A glass of filtered water;
A little cinnamon to your liking.
Let's start with the syrup. Pour a glass of water into a saucepan, add one glass of sugar there. After you need to wash the apples, peel them and cut them quite thinly. Apples need to be transferred to the resulting syrup and put on fire. After they need to pour another glass of sugar. Then everything is mixed, as it should, and boiled over low heat. As soon as the sugar dissolves, you need to add another portion. After all the sugar is completely melted, you need to remove everything from the heat and wait for it to cool. After that, everything needs to be put on fire again, wait until it boils and cook until the jam is ready. At the very end, cinnamon is added, everything is laid out in jars. Once the jam has completely cooled, you can roll it up. Store only in a cold place.
apple compote
In order to cook apple compote, you will need the following:
8 apples per liter jar;
Half a glass of sugar;
One and a half glasses of filtered water.
We prepare such a compote as follows. You need to take the apples and wash them, then cut them, and put them in ice water, which was slightly acidified. citric acid put in water from such a calculation - a gram per liter of water. Let the apples stay in this water for about half an hour.
After that, they need to be removed from the water with a slotted spoon, let it drain - for this, apple slices are placed on a sieve or slotted spoon. After that, you need to put the apples on a sieve over a pot of boiling water so that they are steamed for about 15 minutes. Then you need to arrange these apples in jars that have been sterilized in advance, and then you need to pour everything with the marinade, which is already boiling. Just cover everything with lids, and leave for pasteurization. After you need to roll up and wrap everything.
