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 present four main recipes for this winter dessert.
This recipe is very popular as it makes great jam in a short amount of time.
- 1 kg of apples;
- 400 g sugar;
- spices (optional): vanilla, cinnamon.
How to prepare a dish:
- Each apple must be thoroughly rinsed under running water. Cut off the peel from them only if there is damage on it.
- The next step is slicing. Apples are best cut into wedges, but can be diced if desired. The only rule is don't cut them too large.
- Sprinkle generously with sugar on top, mix thoroughly so that each wedge 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 be released, which will be your syrup. If there is too little of it, just add some water.
- Turn on the heat and place the pan with the resulting mass. Bring to a boil and cook for about 5 minutes, stirring occasionally with a spoon, to prevent the brew from burning.
- Now prepare the jars separately. Each jar must be washed and sterilized in order to preserve the jam immediately.
- Pour the resulting dessert into jars, let it cool for a few days, and place in a cool, dark place.
Jam in a slow cooker
You will be able to cook a delicious dessert even if you do not have a stove, but there is a slow cooker. To do 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.
- Place them in a multicooker. Do not feel sorry for the apples and stack them in a dense layer, end-to-end.
- Pour your sugar on top. Moreover, it is better not to pour on all the slices, but pour granulated sugar into the center of the bowl, so that later it is evenly distributed.
- Now everything is simple: turn on the "Stew" mode and leave your mixture to simmer for two hours.
- Turn off the multicooker, and without cooling, pour the freshly made jam into jars.
Sugar-free apple marshmallow
Making homemade marshmallows is very simple and quick. 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:
- We bake the apples whole 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 cooked. They will change color and become darker, and then crack a little.
- Now take a sieve and rub the fruit through it. During these actions, seeds, peel and core should be sifted from the grated apple.
- Pour sugar into the resulting puree and put this mixture on the stove so that it boils until medium thick.
- 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 for 12 hours.
- When the candy is ready, just remove it from the oven, cool it, sprinkle with powdered sugar if desired.
Jam with slices "Amber"
Such 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 seeds from them.
- Pour sugar into a saucepan, then add a little (about 100 ml) water and cook until the syrup becomes transparent and the granulated sugar is completely dissolved.
- Add the apples to the saucepan and place the brew on the stove.
- After boiling, boil it for 5 minutes, and then remove from heat and let cool properly.
- Repeat the procedure twice more.
- Now you can put the prepared dessert in pre-sterilized jars without cooling and complete the canning.
Video "Apples for the winter in banks"
From this video you will learn the recipe for delicious apples for the winter in jars.
Apples also make excellent compotes that take us back to childhood. We will tell you two basic recipes so that you can indulge yourself with this wonderful drink.
With rose hips and lemon
Quite a simple and healthy compote recipe using rose hips and citric acid.
You will need:
- 2 handfuls of rose hips;
- 3 liters of water;
- 2 apples;
- lemon acid.
How to cook:
- Boil water, add rosehip berries there and keep on fire until the brew boils. Then reduce heat and simmer for about 10-15 minutes.
- At this time, you can prepare your fruit. Cut them into wedges, remove the seeds and place in a saucepan over the rose hips.
- Increase the heat again and bring your broth to a boil. Once it boils, turn off the heat and leave on the stove with 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 conservation. All you have to do with the jar is rinse it out with baking soda. To make a blank, you will need:
- 10 apples;
- half an orange;
- 1.5 cups of sugar;
- 3 liters of water.
- Put the water on the fire so that it boils.
- Prepare apples and an orange: just wash the apples under water, and cut the orange in half and cut into slices.
- 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, pour the water into a saucepan and boil the broth again.
- Pour water into the jars again, and this time screw them up with a lid.
Delicious apple preparations
In addition to jam, jam or apple compote, you can make many other delicious preparations.
Apples in grape syrup
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 pure water and put the grapes on fire. Cover with a lid and cook for at least 30 minutes so that the berries are well boiled and softened.
- After a lot of juice is released, you need to squeeze it 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 it into small cubes so that they are properly soaked in syrup.
- Pour fruit into grape syrup and cook for a quarter of an hour. After that, remove the brew from the stove and let it cool down.
- Repeat the procedure two more times.
- Done! You can pour the dessert into the jars.
The apple marmalade recipe for the winter will be a real boon for sweet lovers.
- 1 kg of apples;
- 0.5 kg of sugar.
- Grind apples with a blender or rub through a sieve.
- Add sugar to the resulting puree and cook over low heat until it hardens.
- In order for the marmalade to freeze faster, a bag with apple peel and seeds is preliminarily placed in the water. After cooking, it is removed.
- After cooking, the marmalade can be dried in the oven.
To make this delicious puree you will need:
- 250 g apples;
- 250 g of pears;
- 400 g of sugar.
What to do:
- Rinse the fruits under running water, peel them off and remove the seeds. Then cut them into cubes or slices and place them on the bottom of the saucepan.
- Add 1 tbsp to them. l. water.
- Heat until the water boils, and simmer for half an hour over low heat, not forgetting to put a lid on top. As a result, the fruit should become soft.
- Grind the resulting mass with a blender until puree right in the pan.
- Add sugar to the mixture, bring to a boil and stir well.
- Done, you can put the puree in the jars.
Indian Chutney sauce
Making a salty Indian Chutney sauce in your kitchen is not at all as difficult as it seems.
You will need:
- 1 kg of apples;
- 1 liter of water;
- 1 tbsp. mustard;
- 1 kg tomato;
- 2 pcs. onions;
- 1 clove of garlic;
- 0.5 cups raisins;
- 0.75 cups sugar;
- 5 tsp curry;
- 200 ml of apple cider vinegar;
- 4 tsp salt.
How to cook:
- Remove the skin from the apples, cut them into wedges, place in a saucepan, add water and cook.
- After boiling water, they must be boiled for another 25 minutes.
- Wrap the mustard in cheesecloth and place in a saucepan.
- Add chopped onions.
- Remove the skin from the tomato, cut it (no need to mince it) and put it in a saucepan.
- Add curry, sugar, pepper and raisins. Don't forget to add salt. The final touch is finely chopped garlic and apple cider vinegar.
- Now cook, stirring slightly, for 3 hours.
- Remove the mustard before pouring into the jars.
Pickled apples with pepper
To prepare this dish you will need:
- 3 kg of bell pepper;
- 3 kg of apples;
- 4 liters of water;
- 800 g sugar;
- 300 ml vinegar.
What to do to prepare apples:
- Wash and cut the peppers (strips) and apples (quarters).
- Boil water, throw sugar and vinegar into it.
- First, boil the pepper for 1-2 minutes, take it out and put it in jars.
- Apples follow the same pattern.
- Pour the marinade over the jars and close.
Drying apples in the oven
The apple is a great dried fruit and is quite easy to dry.
We will now talk about how to make dried apples. You only need apples and sugar.
- Wash the fruit and cut into rings.
- Boil the sugar syrup, cool it and place the apples there for a day.
- Place baking paper and apples on a baking sheet.
- Place in oven for 6-8 hours at 60 ° C. Turn the slices over from time to time.
- The dried delicacy is ready!
Here are the basic recipes for the blanks, so now you just have to choose the one you like and cook it.
The best golden recipes for winter pumpkin preparations at home
An ordinary gardener knows very little about pumpkin preparations for the winter. Porridge, side dish - these are all the options for the country menu. Some gardeners grow late pumpkins. Such balls are able to lie until the New Year without losing marketability. Then seeds begin to sprout inside, and the pumpkin has to be composted or fed to animals.
Early varieties and hybrids are sweeter, their flesh is softer and more aromatic. But they are stored for a maximum of 2-3 months. And how you want to pamper your homemade vitamin pumpkin dish in winter! There are a sufficient number of recipes for harvesting giant berries for future use. Among them, the most fastidious summer resident will find a suitable one to his taste. The main thing is not to be lazy and spend time processing the crop.
Whole canned apples for the winter. Pickled apples in jars for the winter: recipes for homemade pickling of delicious apples
Apple saved in full swing, it's time to make a variety of preparations. Today we'll talk about recipes for making pickled apples for the winter. On my website, there are many options for using apples: we bake charlotte and pie with them, soak, make jam, mashed potatoes and juice.
For the winter, you can cook the most delicious apple preparations. For example, pickle. As you can see, there are an incredible variety of recipes. Before proceeding directly to them, it is worth learning about some simple rules.
What you need to know before pickling apples for the winter
A few tips to help you prepare a delicious apple preparation quickly and easily:
In order for the apples to look beautiful in the workpiece, keep their shape, do not fall apart, it is necessary to choose slightly ripe fruits.
It is necessary to remove the peel from purchased items. From their own, grown in their summer cottage, optional.
High-quality apples tend to darken very quickly due to the presence of a large amount of iron in them. To prevent this process, it is necessary to soak them in saline, soda solutions or solutions prepared with citric acid content. Time is 30 minutes.
Fruits are pickled both as a whole and in slices.
These fruits do not require long cooking. Enough 5 minutes after boiling. Small fruits are even smaller - about 2 minutes. Then washed under running water in a colander.
Placed in the jars immediately hot. Pour marinade over.
Now let's move on to the recipes.
Pickled apples in jars for the winter - a simple recipe with vinegar
A simple apple cider with vinegar in the composition. It is quite a self-sufficient dish. It can also be used as an addition to main courses. Perfect for salads such as vinaigrette.
For cooking, you will need the following ingredients:
- 1 kg of apples
- 500 ml of water
- 200 gr granulated sugar
- 0.2 l vinegar (9%)
- Bay leaf.
Additionally: 1 can with a volume of 1-1.5 liters.
I wash the fruit well. I remove the stalks, the core.
Banks are pasteurized. Only after that I spread the apples and the rest of the ingredients.
I fill all the contents with cold marinade. I put it on the stove in a saucepan. It is necessary to select the largest possible capacity.
I heat filled jars in boiling water. For liter, a quarter of an hour is enough, and for three-liter - 30 minutes. It is important to simmer on the fire, avoiding boiling.
I remove it from the stove. Close the lids tightly.
In this recipe, you can and even need to speed up the cooling by placing the containers in cold water so that the fruits retain their shape and do not soften.
Apples marinated for the winter in 3 liter jars without sterilization
A recipe that does not require processing at high temperatures. Cooking is quick and easy. However, it is worth a little patience for insisting.
The following ingredients are required:
- 4 kg apples
- 1 liter of filtered water
- 10 tbsp. tablespoons of vinegar (9%) and sugar
- 7 tbsp. tablespoons of salt
- 4 laurel leaves
- peppercorns (optional).
Additionally: 2 cans of 3 liters.
Peeled from seeds, well washed apples, cut into medium-sized slices. Immediately sort by banks.
I make a marinade separately, adding sugar and salt to the water. I bring it to a boil. After cooling down, I immediately add the entire amount of vinegar.
Fill in the slices, cover tightly with a lid for infusion and put them immediately in the refrigerator.
After 2 days, you can try the preparation. Should be ready by now.
How to cook pickled apples in Bulgarian like in a store in the USSR
Surely someone reading will remember the taste of Bulgarian-pickled vegetables and fruits. This is the very recipe. The list of ingredients is rather modest.
- a couple of kg of apples
- 1 kg sugar
Additionally: 1 can of 3 liters.
Blanks for the winter - a useful thing. If you make preparations for the winter yourself, store-bought ones cannot be compared with them. After all, you select the products yourself, and the recipes for the preparations for the winter. Simple or original recipes for blanks for the winter, with photos and detailed instructions on our website will make available to you any interesting recipes for blanks for the winter! More about preparations for the winter .
11 varied and very interesting recipes for delicious fruit and vegetable preparations. Here are salads, salsas, chutneys. The recipes are not complicated. I do not separate them and do not exhibit different recipes separately, because only together they create a chic preparatory bouquet and urge us to create the same one. My sister's recipes.
In the winter season, canned radishes will not only be an excellent snack, but also remind you of warm summer days.
Try making cabbage salad with carrots, bell peppers and onions - you won't regret it, it is done very quickly! Such assorted vegetables are also useful in salad and borscht.
Let's prepare a hot sauce for the winter - tsitsibeli.
A tasty and healthy cold appetizer made from eggplant and tomatoes, which can be prepared for the winter, spending a minimum of time and effort.
Today we are preparing a dressing for borscht for the winter. It is better to spend 3 hours in the kitchen once, but then you will praise yourself more than once for your hard work. In addition, borsch dressing is an excellent option for processing "illiquid" vegetables from the garden that are not suitable for other preparations.
These pickled cucumbers have a delicious taste, and we call the recipe for canning cucumbers "lick your fingers."
Melon in syrup (for the winter) is a great way to preserve this wonderful juicy fruit, and in winter to surprise your loved ones with the familiar summer taste and aroma of fresh melon.
Finally, I can offer you a recipe for one mushroom preparation - a salad with mushrooms for the winter. My son and I went fishing, but they brought home not fish, but mushrooms.
Refueling for pickle for the winter was tested last year and successfully passed all tests. Pickles and hodgepodge, brewed with the addition of this dressing, were awarded by the "incorruptible" home jury. And not only is the preparation for the winter cool, but making it as easy as shelling pears.
I suggest making a versatile vegetable seasoning for the winter. It can be used to prepare first and second courses, sauces. If you have your own dacha, your own vegetable garden and you do not know what to do with vegetables and herbs that have grown in large quantities, then this option is for you. And if you have purchased vegetables, then during the season it turns out very economically, and the benefits of seasonal vegetables are much greater.
We make stew! From spices only black pepper, allspice, bay leaf, not iodized salt. The iron rule of stew is that it should be chunks.
Very tasty, sweet tomatoes, like granny's. :)
An abundance of tomatoes. Let's make lightly salted tomatoes with mustard. Salting tomatoes in jars.
It would seem that I have tried all the options for pickled cucumbers that are available. But, having been on a visit, I tried another version of this winter preparation. I really liked the cucumbers, and naturally I asked for the recipe. Permission to publish received.
According to this recipe, apricot-orange jam turns out to be amber in appearance, with a bright citrus aroma and an unforgettable taste! This delicacy will cheer you up, even in rainy weather, if you serve it for breakfast with ruddy pastries.
Pickled cucumbers according to this recipe are crispy and very tasty. Pickled cucumbers can be served as a stand-alone snack or used to make salads.
Sun-dried tomatoes are very good on their own. In addition, they can add a pleasant variety to the already familiar dishes. For example, sun-dried tomatoes go well with salads, fish, meat, pasta.
During the zucchini season, almost every housewife tries to prepare them for the winter. I offer you a recipe for Korean zucchini, which are perfectly stored throughout the winter.
A few minutes - and you get a very bright in taste and color preparation for the winter! Which you can eat on the sly. :) Real summer in the bank! All-purpose garlic and pepper paste goes well with meat and will be good on a sandwich.
Delicious tomatoes for the winter.
Zucchini has an interesting property - it is successful to "transform". They can easily be mistaken for mushrooms, for example. In this recipe, they will somewhat resemble milk mushrooms.
Have time to prepare beans with tomatoes, carrots and peppers for the winter. Canned beans are an ideal find in winter, because you can quickly prepare first and second courses from them, as well as all kinds of snacks.
Spicy salad of green tomatoes, canned for the winter with peppers, carrots and garlic.
Pickled onions are a very tasty appetizer that can be served with a festive table or as an addition to lunch or dinner. Pickled onion goes well with meat and fish dishes. It is prepared quite simply and quickly.
Delicious cucumber and eggplant salad in tomato sauce for the winter. A successful combination of fresh cucumbers, juicy tomatoes and fleshy eggplants perfectly diversifies any, the most ordinary dish. The billet prepared according to our recipe can be stored for up to three years without losing its wonderful taste.
Small, strong and dense bell peppers are suitable for canning. The bell peppers canned according to this recipe can be used for stuffing in the winter or cut into a vegetable salad.
Do you like crunching a lightly salted cucumber? Then this recipe is for you.
Do you like eggplant? And the preparations for the winter have already been done. The recipe for "mushroom" eggplant will come in handy.
Prepare for the winter a delicious and mouth-watering salad of cabbage, beets and onions, with caraway seeds. The dish is aromatic due to spices and bright due to beets.
Two in one. :) Not a recipe, but a fairy tale. And the pepper is delicious, and the aromatic tomato juice to boot.
Hello everyone, friends! I bring to your attention the preservation of green peas at home. Canned green peas turn out to be very tender and tasty.
An uncomplicated, but original recipe for a tomato with honey - a wonderful homemade preparation. "Natural" marinade with honey without vinegar gives canned tomatoes with honey a very delicate, soft taste.
Marinated cabbage salad with bell peppers, carrots and onions is an excellent vegetable preparation for the winter.
Well, very tasty tomatoes marinated with vegetable oil. Tomatoes according to this recipe are cut in half, poured with hot marinade and sterilized for 15 minutes.
Pickled garlic is a spicy appetizer that will be indispensable for "white" and as an addition to the first courses. The recipe for pickled garlic with beetroot juice will certainly come in handy during the harvesting season.
This is such a treat for borscht - a dressing for borscht for the winter. In winter, cook a broth, throw in potatoes and cabbage, and then add the contents of the jar and the aromas of summer floated through the kitchen. Dressing for borscht for the winter is one of the wonders of home canning.
Adjika is a hot herb often made with hot peppers and garlic. I suggest you cook adjika by adding eggplants to the usual ingredients.
I always make many different recipes for tomatoes for the winter. I share with you. Spicy greens are used here. The more species, the better - dill, parsley, tarragon, basil, mint, lemon balm. And, of course, spices.
Green tomato salad for the winter "Colors of Autumn" is a delicious vegetable salad with aromatic sweet peppers, onions and carrots.
Check out another variation of a vegetable salad for the winter - an eggplant and zucchini salad with tomatoes and carrots.
Such canned tomatoes in their own juice just fly away in our family. We use cream and large ripe tomatoes for juice. The result is amazing.
An incredibly aromatic and pleasant-tasting quince confiture is prepared in late autumn, during the harvesting season of these fruits. The color of the workpiece - from yellow to dark red - depends on the type of quince.
We suggest you prepare a pickled appetizer for the winter, the main ingredient of which is fresh zucchini, complemented by tomato and onions. Such a marinated zucchini, tomato and onion appetizer is an excellent dish for a festive feast.
I always make vegetable salads for the winter. Another delicious recipe is green beans in tomato sauce with carrots and onions.
An excellent addition to meat dishes is garlic marinated with berries. Spicy seasoning harmoniously complements the taste of meat and poultry.
I liked this combination after reading one recipe (then I was looking for lightly salted cucumbers). Apples in cucumbers got interested, and decided to try. I liked the result very much. The cucumbers are simply amazing! Little salt now cucumbers are the only way. Then I decided to pickle with apples. We all love this combination - pickled cucumbers with apples. Try it.
One of my favorite salads that I close for the winter. A friend shared the recipe for canned salad with rice.
There are many recipes for pickling plums. But this one is the simplest, fastest and most delicious. Pickled plums with garlic are a great snack. You can use them as an addition to a side dish to add spice.
In the season of zucchini ripening, I suggest preparing a spicy cold appetizer - zucchini canned in lemon oil.
At home, without a doubt, the most delicious recipes for preparations for the winter are obtained. Proven recipes for preparations for the winter, such as pickles and jams, or new preparations for the winter - recipes for delicious preparations for the winter with a photo will not leave anyone indifferent.
On our website you will find the best blanks for the winter. Recipes with a photo will help you prepare unusual recipes for blanks for the winter, with a photo it is easy to make proven recipes for blanks for the winter, the most popular recipes for blanks for the winter, original blanks for the winter. The housewives know the recipes, if they are traditional, without prompting and prepare delicious preparations for the winter using them from year to year. Video recipes for homemade preparations or the section for homemade preparations for the winter recipes with photos will help you step by step to make unusual and best recipes for preparations for the winter.
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Canning apples for the winter. 12 safe ways to harvest apples for the winter
Summer is left behind, and here it is - a blessed autumn apple season! When ripe red, green, yellow and sunny-striped apples migrate from the trees to baskets, bags and boxes and travel by all conceivable means of transport to our houses and apartments. And when a rare mistress does not grab her head - what to do with this huge mountain of chubby fruits splashing with ripe juice! What to do with them? How to cope with the apple harvest?
What apples will "live" until spring
Of course, half can be stored in the ground, basements and cellars. But from the rest of the apples, you can make dozens, if not hundreds of different blanks!
Today we will share with you ideas of how best to process the apple harvest and make the most varied and win-win in taste and originality winter "apple" blanks. So which apples will definitely survive until spring?
1. Dried apples
This is probably the oldest way of harvesting apples for the winter. Dried apples are an unusually tasty product, they can be eaten "just like that" without any additional processing ... Well, who does not remember the pleasant aromatic acidity of the center and the crunchy sweetness of the edges of dried apple fruit? But you can cook compote, dessert, and filling for pies from dried apples in winter.
All varieties of apples are suitable for drying, which makes this method of harvesting extremely convenient. There are no restrictions either on the shape of the fruit, or on the color, or even on the integrity - any apples damaged by a worm, hit or wounded, can be cleaned of defects and used for drying. You can dry apples:
Tip: If you are sensitive about the color of dried apples, you can hold the sliced slices in a weak saline solution (1 incomplete teaspoon of salt per liter of water) for 3-4 minutes - then during drying the apples will remain light, without characteristic "rusting". Dried apples are stored in glass jars or in tight paper bags until the next harvest.
2. Pickled apples
Not all apple varieties are suitable for peeing. The most preferred are autumn and early winter varieties - Antonovka ordinary, Kalvil snow, Lithuanian Pepin, Anis Kubansky, Autumn striped, Babushkino and others. It is important that these are uncolored varieties and ripe, healthy, defect-free apples.
The process of urinating is simple, reminiscent of salting and fermentation.
The easiest recipe for peeing:
- Put blackcurrant and cherry leaves in 3-liter jars, on them - apples with tails in rows, shifting each row of fruits with leaves.
- Pour with brine, cover with a cloth (gauze) and leave at room temperature for several days to ferment.
- After the foam that appears has settled, you can close the cans with nylon lids and put them out in the cold. After 2 months, the apples will be fully cooked.
- Salt - 1 tbsp. a spoon with a slide
There are many recipes where the taste of apples is "regulated" with the help of rye flour, honey, dry mustard, tarragon. Some housewives make pickled apples with cabbage or lingonberries.
3, 4, 5. Puree, jam and marmalade
Apple puree is a delicate, airy product that is one of the first in life to be given to a baby of infancy and which will be present in the diet of almost every person until old age. Mashed potatoes are prepared quickly and easily.
- Pour apples peeled from the peel and cores with water so that the tops of the apples are not covered. Bring to a boil and cook for 5-8 minutes, depending on the type of apples (the early ones boil faster).
- As soon as the apples are boiled, put them in a colander and let the water drain.
- Add sugar to the remaining pulp and cook for 5 minutes, stirring occasionally. The density of the puree can be adjusted with the help of apple broth, which has dripped from the apples.
- When hot, put in sterilized jars and roll up. Turn over onto lids and wrap until cool. From 2 kg of apples, almost three 0.5 liter jars of puree are obtained.
For baby food, sugar can not be added, then the puree must be pasteurized.
If you continue to boil the applesauce, it will thicken and turn into another product - jam. As a rule, in relation to the initial volume of mashed potatoes, the finished jam will be almost half the volume. Correctly cooked jam is perfectly stored without any sealing, for this sugar it should contain at least 60-65%.
- Apples - 1 kg (weight for already peeled apples)
- Add sugar to the mass rubbed through a sieve (or in a blender) and boil, stirring, over medium heat for 15 minutes to an hour, depending on the density that is needed.
- Put hot jam in prepared and heated jars and roll up. To cool, turn over onto lids and wrap.
Apple jelly for the winter: 3 delicious recipes
Apples are one of the most popular fruits for winter harvesting. They make compotes and juices, preserves and jams, marmalades and marshmallows, as well as, of course, wonderful jelly. Apple jelly has a transparent amber or even ruby color, bright aroma and excellent taste, it is perfect for spreading on toast, for filling pies and cakes, or just for dessert for tea.
The hostesses will like apple jelly for the winter because you can make it even from those apples that were not suitable for the rest of the blanks. The more juicy and sour the apples are, the greater the output of the jelly and the more “strong” it will eventually be. If you are preparing jelly for the winter from slightly acidic apples, you can add a little citric acid and powdered pectin to the jelly.
Apple jelly for the winter without sterilization
For cooking you will need:
- apples - 1 kg
- water - 2.5 tbsp.
- sugar - 400 g
Choose apples that are juicy, with a sweet and sour taste. Wash them thoroughly, cut them into quarters.
This recipe for jelly from apples for the winter is "lazy", you do not need to remove the apple cores with seeds.
Place the cut apples in a saucepan and cover with water. Put on a low heat, covered with a lid, and bring to a boil. Cook for 25 minutes, until the apples are cooked into a pulp.
Cover the colander with gauze folded in 2-3 layers, fold the apple mass onto it, substituting a pan under the colander. Leave aside for 2-3 hours until the juice drains.
Add sugar to the resulting juice, set to simmer over medium heat. As soon as the juice boils, reduce the heat and continue to cook for about 1 hour, stirring occasionally and skimming off the foam. As soon as the boiled juice falls from the spoon in separate large lumps, remove the jelly from the heat - it is ready.
Dispense the jelly immediately into sterile jars, filling them to the top. Roll up boiled lids. Cool without turning.
Apple jelly for the winter with cinnamon
For cooking you will need:
- apple juice - 1 l
- sugar - 700 g
- cinnamon to taste
Apple jelly for the winter can be prepared using a juicer.
Wash the apples, cut into pieces, removing the seed pods. Do not throw these boxes away yet - they will still come in handy.
Squeeze the juice out of the cut apples. Do not discard the resulting cake either.
Mix juice with sugar, put on fire. Fold the seeds and apple cake into a clean linen bag. Dip the bag into a container with juice. Boil down the juice until it is halved in volume. Add cinnamon to taste almost at the end of cooking.
Pour the finished hot jelly into sterile jars, roll up with boiled metal lids. Cool without turning. Store in a cool place.
Apple jelly for the winter with mint
For cooking you will need:
- apples - 1 kg
- water - 1 l
- sugar - 0.5 kg
- fresh mint - 50 g
Wash the apples, peel, cut into large slices, removing the cores. Fold the seeds and peelings in a gauze knot.
Place the apple slices in a saucepan (any, but not aluminum). Add 2 tbsp. l. water, put a bag with apple peel and seeds in a saucepan. Cook for 20 minutes.
Remove the apples from the heat, strain the juice by discarding the slices in a colander and placing a saucepan under it. Leave the apples on for at least 3 hours to express.
In a separate saucepan, pour the crushed fresh mint with the remaining water. Bring to a boil, then remove from heat and leave for 10 minutes.
Combine apple juice, mint water and sugar. Put on fire, bring to a boil, cook over low heat for 40 minutes, stirring occasionally. Roll the workpiece into sterilized hot jars.
Apple jam "Pyatiminutka"
If in winter you like to delight your loved ones with delicious homemade cakes, then a recipe for how to cook will come in handy "Five minutes" from apples for pies... Prepared at the end of summer, in winter you will always have ready-made filling on hand that you can use for pies and pies, casseroles and puddings, so you can provide homemade and healthy food for your family.
Apple blank for the Pyatiminutka pie has one peculiarity - it turns out sour, keeping the natural taste of apples. For every kilogram of fruit, an incomplete glass of sugar is added. And when you bake the pies, you can add sugar to your taste or other spices - cinnamon, vanilla sugar, etc. to the filling.However, since we add a small amount of sugar, there is a great risk that the preparation will deteriorate, so you must keep it cold. place - a cellar or refrigerator, but ordinary apple jam can be stored even at room temperature.
We will take two glasses of sugar for three kilos of fruit to prepare the blank. peel them from the core, wash thoroughly and cut into medium-sized slices. Put the prepared pieces in a large enamel bowl and cover with granulated sugar. Again, the mass must be left overnight, since we do not add water, then for the syrup the apples must be juiced. If after 12 hours the juice does not stand out in the required volume (one third of the resulting mass), then you can add some water to the required volume.
Place an aluminum bowl over medium heat and cook, stirring without fail, otherwise the slices will stick to the bottom and sides of the container. As soon as the syrup boils, it must be cooked for another 5 minutes. And then put the workpiece in prepared glass jars, it is advisable to use jars with a capacity of 0.37-0.5 liters.
We recommend taking sour apples for such a preparation, because of the natural acid, it will be stored longer, and it is from the sour varieties that the most delicious filling for the pie is obtained, and after canning they retain their fresh taste.
If you want to extend the shelf life of this workpiece, then you can use the advice from experienced housewives: pour one spoonful of table vodka into each jar on the apple mass. You can close the cans not only with iron, but also with nylon lids, but this also requires special storage conditions - a refrigerator or a cellar.
You can not only prepare red rowan jam, but also add berries to apples during the preparation of this preparation, a great taste is obtained by combining fruits and chokeberry. Apple-pear "Pyatiminutka" is also suitable for pies.
Apple jam "Pyatiminutka": recipe
We hope you enjoy it apple jam "Pyatiminutka", recipe which is complemented by citrus notes. In this case, we decided to add an orange to our quick recipe. In addition to a kilogram of fruit and a kilogram of sugar, we need one large orange for cooking.
We will peel the apples not only from seeds, but also from the peel, so that our delicacy has a more uniform consistency. Make sure that all seeds and plates have been removed from the apple mass. The fruits should be weighed, already peeled and peeled, so that you know how much sugar to add. If you want it to work apple jam with slices "Pyatiminutka", the peel should not be peeled off.
The orange must be doused with boiling water and cut into slices, then carefully remove all the seeds, and the peel can be left. Grind the orange together with the zest in a meat grinder. Add the orange mixture to the apple slices, sprinkle with granulated sugar and stir. You can leave the mass for a while, so that the apples have time to start up the juice, on the basis of which the syrup will be prepared.
A bowl of apple-orange paste should be put on fire and brought to a boil, then reduce the heat to medium and cook for exactly 5 minutes. It remains only to lay out the finished dessert in jars and close it with iron (or nylon) lids.
"Five-minute" from lingonberry with apples
The most useful recipe that we will present to you today is "Five-minute" from lingonberry with apples, because lingonberry is a real storehouse of vitamins. Of course, during cooking, most of the nutrients evaporate, but in this recipe the cooking duration is minimized, which allows you to preserve, for example, ascorbic acid in the berry.
For three kilograms of apples, you need to take three liters of berries and the same amount of granulated sugar. The taste of the jam is simply delicious - sweet and sour. For aroma, you can add three cloves and a teaspoon of ground cinnamon.
All ingredients (apples, of course, must first be cut into thin plates), put in a large bowl, cover with sugar and leave for 12 hours (or more) to extract juice. After that, boil the mass for the first time for 5 minutes and leave to cool completely for another 12 hours, then bring to a boil and put in jars. Don't forget to take out the cloves that have already given off their scent. In consistency, such a jam is reminiscent of jam, if you cut the apples into crayons and remove the skin from the fruit. Lingonberries will add astringency to the dessert, apples - sourness, and thanks to sugar, it will remain sweet, as befits a dessert.
Now you know what a fragrant jam can be "Five minutes from apples" for the winter, recipes you can choose according to your taste, but it is better not to be limited to one type of jam, but to prepare several different mixes - with citrus fruits, with rowan and lingonberries, with pears and plums.
"Five minutes" from apples: recipe
Now guess what kind of cooking method all modern housewives are looking for? Of course, how to prepare "Five minutes" from apples - recipe for a multicooker, because the wonderful saucepan helps not only to cook breakfast, lunch and dinner for every day, but also to quickly make preparations for the winter - vegetable salads and aromatic sweet jams.
In this recipe, we suggest that you do not cut the fruit into cubes, but grate them on a coarse grater, in this case the jam will cook quickly and it will turn out to be uniform. Prepare syrup in a slow cooker on the "Stew" program - dissolve a kilogram of sugar with a glass of water, then bring to a boil, stirring with a plastic spatula. When the syrup is ready, add grated fruits to the boiling sweet mass, mix and cook for another five minutes on "stewing", while the boil should be medium.