What to make from homemade apples for the winter. Antonovka jam and walnuts in black chokeberry syrup

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 fresh fruit at home. 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 cooking delicious compotes, purees, jellies, 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 at room temperature and consumed as you like. 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, 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. The right look is 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 will send them to sterilized glass jars and immediately fill them with 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 hot jam in clean jars and pasteurize them, 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, in the meantime, we will cut the peeled fruits, and sweat 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 minutes. - 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.

One of the favorite winter treats that adults and children like is whole canned apples. The advantage of such preservation is the minimum time spent on processing and preparing fruits, and they are superior in taste to any fruit platter.

Classic recipe

Apples canned according to the classic recipe are incredibly tender and sweet.

For the future twist, you need to prepare:

• Apples - 1 kilogram;
• Sugar - 250 grams;
• Citric acid - 2 grams;
• Water - 0.5 liters.

Cooking technology:

1. Prepared fruits should be washed well, cut off the upper and lower edges.
2. Apples are tightly packed in a glass jar and covered with sugar and citric acid.
3. Water must be boiled, and then pour the fruits into it.
4. Banks are closed, turned over and set aside in a dark place to cool.

For a twist for the winter, it is better to choose hard varieties of apples or select unripe ones.

Whole spiced apples canned for the winter

Canned apples can be served not only as a dessert, but also as a great addition to meat dishes, your favorite salads.

In order to get 10 liter jars of spicy preservation, you will need:

• Apples - 6 kilograms;
• Water - 2.5 liters;
• Sugar - 1 kilogram;
• 6% vinegar - 250 milliliters;
• Spices (you can choose them based on your own preferences, this recipe uses cloves, cinnamon).

Cooking process:

1. First you need to prepare the main ingredient. To do this, cut off the upper and lower edges, remove the core.
2. Bring the water to a boil and lower the fruits into it for 5 seconds, then remove them and cool.
3. Spices are placed at the bottom of the jar, then blanched fruits.
4. The water in which the blanching took place is suitable for preparing the marinade. To do this, add prepared vinegar and sugar to it.
5. Banks are filled with marinade, sterilized, lasting 30 minutes and rolled up.

So that the apples do not darken at the preparatory stage, after removing the core and edges, they can be placed in lightly salted water for no more than 30 minutes.

Whole Spicy Apples: A Step-by-Step Recipe

Another recipe, thanks to which preservation will sparkle with new spicy notes.

It provides for the preparation of the following ingredients:

• Apples - 3 kilograms;
• Water - 750 milliliters;
• 9% vinegar - 950 milliliters;
• Salt - 50 grams;
• Sugar - 30 grams;
• Sweet pepper - 200 grams;
• Garlic - 60 grams;
• Parsley - 150 grams.

Cooking method:

1. Whole fruits should be peeled and washed well.
2. Sweet pepper, garlic and parsley are crushed, placed in a container and filled with water. The brine is brought to a boil, after which you can add the rest of the ingredients - vinegar, granulated sugar and salt. After all the components are connected, it is necessary to boil the brine for another 5 minutes.
3. Without removing the brine from the heat, apples are placed in it and boiled for at least half an hour.
4. After half an hour, the fruits are laid out in jars, poured with brine, which did not have time to cool, and closed.

Salad apples, canned whole

Fruits can be used to make salads, as a decoration for dishes, and, of course, as a dessert. The recipe is very simple.

Of the ingredients you will need:

• Apples - 10 kilograms;
• Salt - 60-70 grams;
• Sugar - 60-70 grams;
• Water.

Cooking:

1. The fruits should be sorted out. Medium-sized apples are suitable for canning, without dents or other damage. The best option would be the Semerenko variety.
2. Initially, the brine is prepared. It consists of 7 liters of water, salt and granulated sugar. The brine is brought to a boil.
3. At this time, the fruits are tightly packed in jars.
4. After 3 minutes from the beginning of the boiling of the brine, it can be turned off and poured into jars.
5. The container closes and goes to a dark place.

Recipe for Canned Whole Apples with Watermelon Slices

Using this recipe, you can get incredibly fragrant apples that have adopted the flavor notes from watermelon.

An interesting and unusual serving of fruits is to use the following ingredients:

• Apples - 2 kilograms;
• Watermelon - 1.5 kilograms.

The recipe does not include either sugar or salt, which makes the twist for the winter healthy and very tasty.

The cooking process consists of the following steps:

1. Rinse the apples well and, if desired, remove the core and cut off the top and bottom edges.
2. Watermelon, before going to the jar, undergoes heat treatment. To do this, it is cut into small slices, filled with water and sent to the fire. The main ingredient is in boiling water for at least 10 minutes.
3. Whole apples and thermally processed watermelon are stacked in layers in carefully washed glass jars.
4. The filled jars are filled with water in which the watermelon was boiled and closed.

The preparation can be consumed both in winter and after 35-45 days.

Sweet apples, canned whole, with honey

A delicious and healthy dessert will turn out according to this recipe. The ingredients are taken in large quantities, so when preserving a smaller volume of fruits, the proportions should be reduced.

The ingredients are taken with the expectation of a bucket of fruit:

• Water - a bucket;
• Salt - 250 grams;
• Honey - 500 milliliters.

In order for the fruit to have a rich taste, it is recommended to give preference to a certain variety, namely Calvil. Attention should be paid to the choice of honey, because a fragrant, fragrant product will give the preservation a special taste.

Conservation progress:

1. First you need to prepare the apples. To do this, they can be soaked in water, rinsed well.
2. To prepare a brine with prepared water, you need to fill in salt, honey. In order for the ingredients to dissolve, the brine is placed on fire and brought to a boil.
3. The fruits are placed in glass jars, the denser - the better and are filled with slightly warm brine.
4. Banks are closed and sent to a dark place.

Pickled Apples: A Simple Recipe

For pickling, it is preferable to use fruits with a characteristic sourness, which is inherent in Antonovka or White filling.

The number of ingredients is calculated for 3.5 kilograms of fruit:

• Water - 4 liters;
• Sugar - 100 grams;
• Salt - 50 grams;
• Vinegar - 150 milliliters;
• Black pepper - 15 grams;
• Bay leaf - 2 pieces.

Cooking:

1. Apples are well washed and laid out in jars.
2. Put bay leaves and pepper in jars.
3. The brine is prepared based on ingredients such as water, vinegar, granulated sugar and salt, brought to a boil.
4. Banks are filled with brine, sterilized for 20 minutes and closed with lids. The glass container is sent to a dark place, turned over onto the lid.

Preservation of unripe whole apples

To prepare a delicious compote from unripe fruits, it will take quite a bit of time: after all, the fruits will be put in whole jars.

Prepare:

• apples (the main thing is that they are not wormy);
• granulated sugar - about 300 gr;
• cloves, vanilla, cinnamon, mint - to your taste.

How to cook:

1. Wash the fruit thoroughly and place them in a three-liter jar. Do not use dishwashing liquid to wash jars - use baking soda.
2. Pour boiling water into a container with apples and leave for 15-20 minutes so that they warm up well.
3. Pour the water from the jars into the pan and add granulated sugar. As soon as the syrup boils again, it must be poured into a container with apples and roll up the jar with a metal lid.
4. Cover with a warm blanket and leave to cool.
5. The result is a delicious drink and a great dessert to boot.

If you are preparing sauerkraut for the winter, then, in addition to carrots, be sure to add whole unripe apples. Cabbage will acquire a unique flavor, but apples are eaten first.

Whole apple compote for the winter (video)

All recipes for canned apples that will fill the cold days with taste are completely different, but each of them has its own peculiarity. Spicy, rich or delicate and refined taste of fruit will decorate a festive dish, and can also be presented as an original and healthy dessert.

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, 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 air from entering and 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.

You will need:

Jam

To prepare it, we need the following ingredients:

• Sugar 1 kg
• Apples 1-1.5 kg
• Water 2 tbsp.
• Lemon acid 3 g

1. Thoroughly wash the apples, remove the seeds and cut the peeled fruit into 8 large slices.
2. We mix a kilogram of sugar with water and cook the syrup. When it boils, quickly lower each slice into a saucepan, stir and simmer over low heat for 10 minutes.
3. The prepared mass must be removed from the fire. We wrap the pan and leave for 5.5-6 hours. Cook again for 10 minutes and remove. After 6 hours, repeat the procedure.
4. At the end of the last cooking, we throw citric acid in mashed potatoes and mix.
5. Let's move on to sterilization. and start canning. We lay out the hot mass, cover with lids and wrap.
6. After it cools down, transfer to a cold or cool room.

Jam

A wonderful filling for pies, pancakes or charlottes, inexpensive and easy to prepare. You will need:

• Apples 3 kg
• Sugar 0.5 kg
• Vanilla sugar to taste

1. We peel the apples. Remove bones and core. Cut into several small pieces. We fall asleep with sugar, cover and leave to soak for 8-10 hours in a cool place.
2. If you do everything right and leave the fruits in the specified conditions, they should release the juice. Stir and cook over medium heat for 10-12 minutes. Remove and let cool.
3. After 6-8 hours, put it on fire again. We boil.
4. In the morning, the mass should boil for 15 minutes over low heat. Let her cool down.
5. After 6 hours, boil the jam for the last time. It is important that the juice evaporates.
6. We sterilize jars.
7. The resulting workpiece is laid out in half-liter containers.
8. Turn them over and let cool.

No wonder apple jam is considered the best filling for the winter. It's easy to make. You can even cook in a slow cooker. The advantage is that it is suitable for any dish and does not spread. From it you can make compote, baby food, unusual sweet pies and jelly.

Juice

This product saturates the body with vitamins A, B, C, raises vitality, improves immunity and prolongs life. Thanks to fructose, the working capacity of the heart increases and stress is relieved.

1. We wash and clean apples. Put in juicer.
2. Strain the liquid through cheesecloth.
3. Pour the juice into a saucepan, put on a slow fire.
4. Add sugar (if desired).
5. Stir, remove the foam.
6. Cook for 3 minutes.
7. Pour into jars, roll up, turn over and leave to cool.

Storage is possible in jars in a cool dark place. Following this recipe, you can also make pear juice.

soaked apples

Any kind will do. Since not everyone has barrels, we can use plastic bottles. Also storage is possible in banks.

• Apples 4-5 kg
• Cabbage 2 head.
• Carrots 5 pcs.
• Sugar to taste
• Salt to taste

1. We chop carrots and cabbage as for salads or borscht. Add a tablespoon of sugar and the same amount of salt. Grind and mix with your hands to separate the liquid.
2. We spread the resulting mixture on the bottom of the bottle or jar. Then cover the layer with apples (whole). Again we make a new layer of vegetables. And so on until filling.
3. Pour boiled water, sugar and salt into a bowl where chopped vegetables remain. We mix. We fill the bottles. Fruit should be covered with water. So they will not be crispy and will be able to soak.
4. We wrap and store in a room or in the kitchen for 2 weeks. Then we move to the basement.

Pickled

For this product we need:

• "Paradise" apples 1 kg
• Water 2 l
• Vinegar 3 tbsp
• Cinnamon 15 g
• Cloves 10-15 g
• Sugar 750 ml

• We sort and wash the apples. We select only the best for our preparations. We boil water.
• We lower the fruit for a couple of minutes in boiling water and quickly pull it out. We cool them down.
• Prepare a pour of 3 tablespoons of vinegar, dried cinnamon and cloves (to taste) and add 750 ml of sugar.
• We fill the jars, pour and pasteurize over low heat for up to 30 minutes.

Compote

You cannot keep juices from a juicer fresh for a long time; it takes a lot of time to put into jars. And it takes a few minutes to cook compote. The benefit is that a fragrant drink can be prepared even from one apple.

Cherry with apples

Ingredients:

• Apples 1-2 kg
• Water 1.5 l
• Cherries 1 tbsp.
• Sugar 5-10 tablespoons

Cut apples into pieces. Pour in water and bring to a boil. Add a glass of frozen berries. Cook over low heat for 10-15 minutes. Add sugar (to taste). Compote will turn out sweet and sour with a unique smell.

Cold compote

• apple jam 2 tbsp
• Water 1 l
• Mint leaves 4-6 pcs.
• Orange 1 pc.

This option is also called "lazy". Pour 2 tablespoons of jam (you can use not only apple jam) with chilled boiled water. Add mint leaves, ice and/or orange slices. Consume cold.

In a slow cooker

• Apples 1 kg
• Water 1 l
• Sugar to taste

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

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

Recipes from apples for the winter Apple compote for the winter

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

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

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

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

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

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

Recipe for apple and pumpkin jam

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

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

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

Recipes from apples for the winter

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

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

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

Recipes from

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

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

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

Recipes from apples for the winter

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

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

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

Recipes from apples for the winter

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

You will need only apples and water.

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

Recipes from apples for the winter

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

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

Cooking. Remove skin and seeds from apples and chop finely. Pour them with water in a saucepan, put the cloves and simmer until soft. Then beat the apple mass with a blender, put it on the fire again and bring to a boil. Add granulated sugar and chopped peeled lemon. Boil the jelly until the sugar dissolves. The readiness of the jelly can be checked by dropping a drop onto a saucer chilled in the freezer: if it immediately solidifies and does not spread, the jelly is ready. Cool it, put it in prepared jars and roll it up.

Recipes from apples for the winter

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

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

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

Recipes from apples for the winter

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

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

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