How to make rajka jam. Making jam from apples of paradise

Many of us remember how, as children, our grandmother made unusual jam from tiny heavenly apples. Today, unfortunately, few people grow, let alone sell, such apples, and it’s a shame, because the jam they make is simply excellent. The most important thing in such jam is the beautiful miniature apples, translucent and very pleasant to the taste. These apples can be a wonderful decoration for a winter cake or any other dessert...

Ingredients

• 1 kg apples of paradise__NEWL__
• 1 kg sugar__NEWL__
• 1 packet of vanilla sugar__NEWL__

This recipe will use paradise apples of the Altai Dove variety, crossed with various small varieties of apples growing in our latitudes. These heavenly apples have a beautiful yellow-red skin and are distinguished by a very unusual flesh of a slightly orange hue with a pronounced sweet and sour spicy flavor. Such apples are ideal for making jam because they remain translucent for a long time and retain their characteristic taste.

Preparation:

First of all, without tearing off the tails, you need to thoroughly rinse the apples of paradise under running water, dry them with paper towels, then prick each apple with a toothpick in at least 10 places so that they do not swell during the preparation of jam, and place them in a fairly deep pan.

Pour 1 liter of water into another saucepan, add a kilogram of regular sugar and 1 packet of vanilla sugar, put on fire and, stirring constantly, bring to a boil.

As soon as the syrup boils, immediately pour it over the prepared apples, cover with a lid and leave for 1 day. It is best if the apples are soaked in syrup at normal room temperature.

After a day, put the pan with paradise apples on medium heat, bring to a boil, cover with a lid and leave again for 1 day.

Repeat the cooking process for another 2 days, after which place the jam with paradise apples in a liter jar, cover tightly with a lid and store in the refrigerator.

The jam can be rolled up in a jar according to the principle of winter preparations, but in this case the apples may become dull and opaque in a couple of months.

The finished jam goes well with all kinds of baked goods. However, you can eat apples just like that, washed down with aromatic tea.

Cooking time: Not indicated

– 500 grams of granulated sugar;

– ¼ teaspoon l. citric acid;

Paradise apples for jam should be as whole as possible, without wormholes or problem areas, so they are used entirely in jam and it will be unpleasant to eat a wormy apple in winter. That's why I check every apple to make sure there are no traces of worms on it. I wash the apples and put them in a sieve so that the water drains from them.

Then on each apple I cut off the place where there was a flower so that excess fibers do not get into the jam.

I put all the prepared apples in a deep bowl where I will make the jam.

I start preparing the syrup. I add granulated sugar to hot water for sweetness. Stir until completely dissolved.

I pour hot syrup over the apples. Let the apples soak in the syrup. I leave it until it cools completely.

Then, after cooling, I boil it for 15 minutes 3-4 times. This way I preserve the integrity of the apples. And they also become like liquid, glossy and shiny due to the syrup.

I add citric acid. Boil for 10 minutes, stir and remove from heat. I put it in jars, which I washed and sterilized in advance over steam.

I roll up the jam with lids and let it cool under the “fur coat”.

I put the finished jam in a regular pantry until winter.

Jam prepared in this way becomes the most anticipated delicacy. Children happily take apples by the tails and eat such delicious jam made from heavenly apples.

Apple-orange jam will also be an excellent delicacy for the family.

Jam from paradise apples with tails is transparent, aromatic and tasty. A recipe with photos and tips will help you replenish your winter supplies with an excellent preparation.

Everything for the cottage

Probably many people admired small ornamental apple trees covered with small fruits at the end of summer. Bright pink or crimson, they are popularly called heavenly. These fruits taste tart, but they make excellent jam. They cook it in different ways, but many people remember the jam from heavenly apples with transparent tails. Here is the recipe for this lemon preparation from my grandmother.

To make jam from whole paradise apples we will need:

• 1 kg of Ranetki or Chinese apples
• 800 g granulated sugar
• 600 ml water
• 3-4 lemon slices

We thoroughly wash the fruits of the paradise apple tree, cut out the dark butt and cut off a third of the tail. We don't need it too long. Then, prick each apple in several places with a toothpick, lower them into boiling water for a few seconds, and then into cold water.

In the meantime, you need to prepare sugar syrup. To do this, dissolve the sugar in water, bring it to a boil and let it sit for a few more minutes. Pour the slightly cooled syrup over the apples and wait for it to cool completely.

At the third stage of preparing the jam, put the apples of paradise in syrup on the stove, bring to a boil over low heat and cook for about 10 minutes. Remove from the stove and leave to cool for 4 hours. Then put it back on the stove, bring to a boil and cook for 15 minutes, adding lemon slices. Leave again for 4 hours. The third stage of jam cooking is final. Paradise apples should become transparent and have a rich amber color. You can prepare jars for storing jam.

Probably many people admired small ornamental apple trees covered with small fruits at the end of summer. Bright pink or crimson, they are popularly called heavenly. These fruits are on VK

Paradise apple jam is made from whole fruits - you can remove the stems before cooking, or you can leave them and then decorate cakes and pastries with cute little apples. This preparation will perfectly replenish your supplies for the winter, especially since it is no more difficult to make than any other. You will find the recipes and technology for preparing it from heavenly apples in our article. The only thing is to carefully select ripe, not wrinkled and not wormy fruits, sort them by color and size, and then proceed directly to the process, which, although it takes a lot of time, is quite simple.

Paradise apple jam: classic recipe

To prepare you will need:

• a kilogram of heavenly apples;
• 1.3, or a little more than a kilogram of granulated sugar;
• 2 glasses of filtered water.

Sort and wash the fruits; the stems can be removed or left as is. Prick each apple with a toothpick or thick needle in several places. Then prepare syrup from the specified amount of water and sugar. In order for you to end up with delicious and perfect jam from paradise apples, the recipe (technology) involves cooking in several stages, so be patient. First you need to pour sugar syrup over the fruit and leave it to stand for a day. Then drain the liquid, boil, add back to the apples while hot and leave for another 24 hours. And only on the third day can you put the pan with all the contents on the stove and bring the jam to readiness. You can check it like this: take a drop of liquid, pour it onto a plate and observe. If it spreads, cook for some more time; if not, then feel free to pour the fragrant jam into jars, roll up the lids and store in a dark place until winter.

Paradise apple jam: a recipe for amber winter preparation

Although this cooking option is similar to the previous one in terms of the number of ingredients, the cooking technology itself is somewhat different. But it is she who will help you get delicious and very beautiful, amber jam from paradise apples. To prepare, take:

• 1.5 kg of fruit;
• kilogram of granulated sugar;
• a glass of plain filtered water or apple juice.

Wash the apples, sort them, remove the stem. Prick it in several places with a match or toothpick, and then blanch (boil) in boiling water for several minutes. Remove the fruits with a slotted spoon and place them in cold water, in which they should soak for 24 hours. After the specified time, pour syrup cooked from the specified amount of sugar and water over the apples. By the way, it will be very tasty if you replace the water with apple juice: you can squeeze it yourself, or you can buy it ready-made. After the fruit in the syrup has cooled, place the pan on the stove and boil the jam for a quarter of an hour. The apples will become transparent and the color of the liquid will resemble amber. Now you know how to make paradise apple jam. The recipe for cooking it is no more complicated than any other preparation, and in winter you can use the most aromatic supply to decorate baked goods, and also simply as an excellent addition to tea.

Nowadays, few people have an apple tree with small apples in their garden plot. In another way they are also called heavenly. Ranetki jam turns out to be very tasty, jelly-like and reminds someone of the taste of childhood. There are a large variety of recipes, varying in ingredients and their quantities, the main ones being heavenly apples. You can prepare them for the winter whole, in slices, with tails, in sugar syrup, with various spices, in the oven and in a slow cooker. Each method deserves special attention and consideration.

Delicious whole paradise apple jam

It’s easy to prepare a delicacy from whole ranetkas. It is important to follow the cooking recipe exactly.

Have to take:

• apples 5 kg
• granulated sugar 4 kg
• water 3 l

Preparation:

1. Take ripe but not overripe berries. Shorten the stem of each apple, leaving a third of the length.
2. Pierce all the apples with a toothpick in several places.
3. Place the prepared ranetki in boiling water for 3 minutes in a metal colander.
4. Immediately immerse the berries in cold water.
5. Leave the apples to cool. At this time, sugar syrup is being prepared. Mix sugar with water in a saucepan and bring to a boil. Strain the syrup through double cheesecloth and bring to a boil again.
6. Let the sugar syrup cool slightly. Pour over the berries and cool completely.
7. Then cook again over low heat for 10 minutes. Remove from the stove and let it brew.
8. After 5 hours, heat the jam again and let it simmer for 10 minutes. In this case, the contents should not be mixed, but only slightly shaken. This is necessary to preserve a beautiful whole type of fruit. After 5 hours, repeat this step.
9. Its beautiful amber color will indicate the readiness of the jam. Next, it is sterilized cold. You can enjoy the wonderful taste on winter evenings.

Paradise apple jam with tails

For jam from apples with tails, you can use wild ranetka. Small, sour-tart-tasting berries make a very healthy delicacy, which is prepared as follows.

Have to take:

• ranetki 1 kg
• water 1.5 cups
• sugar 1.3 kg
• 1 large lemon

Preparation:

1. Wash the apples well with a brush under running water.
2. Prick the skin of each ranetki in several places with a wooden toothpick.
3. Place the apples in a gauze bag and immerse in boiling water for 3 seconds.
4. Then take a large container, maybe an enamel basin. Mix sugar and water in it over low heat and boil for 3 minutes.
5. Place the ranetki into the cooled syrup and leave for 4 hours. During this time they will become saturated with sugar taste. Gently shake the basin periodically.
6. Then boil the contents for 5 minutes and leave again for 4 hours. Then repeat the procedure and add lemon juice, also gently shaking the jam.
7. You can put the dessert in jars after it has cooled.

Clear ranetka jam with citrus

Apple jam will be transparent if you add citric acid to it.

You need to take the ingredients:

• paradise apples 1 kg
• citric acid a quarter teaspoon
• water 1.5 cups
• sugar 1.2 kg

Cooking method:

1. Ranetki need to be washed well and only whole fruits without worms should be selected.
2. Make small holes in each with a needle to the core.
3. Place in a container with citric acid.
4. In a separate pan, boil sugar syrup and pour over the fruits.
5. Leave for 24 hours, then boil for 5 minutes.
6. Let it brew for another day and repeat boiling for 10 minutes. Then put it into jars.
7. The readiness of the jam is checked by cutting the apple if it has become translucent inside and resembles marmalade.

Fragrant jam from ranetki with orange, seasoned with cinnamon

The jam turns out fragrant due to the addition of a cinnamon stick. This delicacy also has a warming effect thanks to the orange.

You need to take products:

• paradise apples 1 kg
• oranges 2 pieces
• granulated sugar 1 kg
• cinnamon to taste

Step-by-step preparation:

1. Cut the oranges into slices, pour boiling water over them and cook until soft.
2. Add sugar and cook syrup.
3. Wash the apples and boil in a colander for 5 minutes.
4. Place the apples of paradise into the syrup with orange and cook until tender.
5. Add cinnamon at the very end.
6. If you prepare this jam in a slow cooker, you do not need to add water. Oranges produce a lot of juice. You just need to put all the ingredients in a bowl and put it in the “stew” mode for 2 hours.

Royal jam from heavenly apples with walnuts

The thick, delicious jam is obtained this way due to the addition of walnuts. In the old days, housewives prepared it in the oven, now they use the oven.

To prepare you will need:

• ranetki 1 kg
• granulated sugar 0.2 kg
• walnuts 0.2 kg
• lemon

Cooking process:

1. Wash the apples well and dry.
2. Cut the lemon without peel, chop the nuts.
3. Mix all products with pre-prepared syrup.
4. Bring to a boil and keep on fire for 10 minutes.
5. Transfer to a cast iron or clay pot.
6. Let it boil in the oven at 250 degrees.
7. Then reduce the oven temperature to 100 degrees and simmer for 3 hours.
8. It will immediately become clear that the jam is ready; it is similar to honey in color and consistency.

Paradise apple jam in a slow cooker

In a modern kitchen, the stove is replaced not only by the oven. Jam can also be made in a slow cooker. Whole berries are used to decorate cakes and homemade pastries, or simply eaten with a cup of tea.

Product composition:

• ranetki 1.2 kg
• water 1 glass
• lemon 2 pieces
• sugar 1 kg

Prepare according to the list:

1. Ranetki are washed and the peel is removed from the lemon.
2. Place in a multicooker bowl, add sugar and water.
3. The delicacy is prepared on the stewing program for 2 hours, you need to carefully stir it periodically.

There are many recipes with small apples. They can be prepared with vanilla, rowan, and lingonberries. As far as your imagination goes. And, despite the time spent, heavenly apple jam is truly worthy of it.

Wild apples should be ripe, with a distinct aroma, and without wormholes. Since wild apples have a sour taste, you can add sugar when extracting juice. To improve the taste, cultivated apples are often used mixed with wild ones.
Apple juice has P-vitamin activity, is a source of mineral elements and is especially useful in the treatment of nephritis and gout. Apple juice pectin has a beneficial effect on the digestive tract. Used as a good diuretic. The juice is useful for people with mental work, as well as for everyone who leads a sedentary lifestyle. Due to the high content of phytoncidal substances, systematic consumption of apple juice increases the body's resistance to infectious diseases.
At home, you can prepare natural apple juice, juice with pulp, juice with sugar.

• NATURAL APPLE JUICE

The sorted fruits are washed, allowed to drain, cut into slices with a stainless steel knife, and then passed through a juicer or meat grinder with a large grid (5...8 mm). When using a meat grinder, the resulting pulp must be squeezed out through a clean nylon or canvas bag. The average juice yield is 60%. After squeezing, the pulp is placed in an enamel pan, filled with water at the rate of 2...3 liters per 10 kg of pulp, kept for 5...6 hours, then heated to 60...65°C and again loaded into the bag and pressed. The second juice obtained is added to the juice obtained during the first pressing or sugar syrup is prepared from it to sweeten the juice, pour compotes, or make jam.
The filtered juice is poured into an enamel pan, heated to a temperature of 80...85 ° C and poured hot into jars or bottles heated in a steam bath, covered with boiled lids, placed in a pan with water heated to 60 ° C and pasteurized at a temperature of 85 ° C : cans with a capacity of 0.5 l - 12 minutes, 1 l - 15 minutes, 3 l - 20 minutes. After pasteurization, they are immediately sealed, placed back in the pan, removed from the heat and cooled in this form. During the cooling process, the lid is removed from the pan.
You can preserve apple juice without subsequent pasteurization. To do this, the juice is heated to 95...97°C, poured hot into jars or bottles heated in a steam bath, covered with boiled lids, immediately sealed, turned over for additional sterilization of the lids and in this form subjected to air cooling.

• APPLE JUICE WITH SUGAR

It is also prepared from fresh ripe wild apples with the addition of sugar or sugar syrup. In winter, juice with sugar can be used to prepare a drink.
The technology for producing juice with sugar is similar to the previous one. The only difference is that 60...70% sugar syrup obtained from secondary juice or sugar is added to the freshly squeezed juice. Sugar syrup is added to the juice before heating the mixture.
For 1 liter of apple juice - 130...150 g of 60...70% syrup or 9O-. 100 g sugar.

• APPLE JUICE WITH PULP

It is a high-quality food and dietary product that well preserves the basic properties of fresh apples.
It has a pleasant taste and aroma due to the presence of finely ground fruit pulp.
The apples are washed, peeled and seed chambers removed, cut into slices and passed through a meat grinder with a fine mesh two or three times. To prevent darkening, after the first passage through a meat grinder, add 0.1% ascorbic acid to the juice by weight of the pureed mass. When making juice with sugar, sugar is added.
Repeated rubbing helps to grind the mass more finely. In industrial conditions, this is achieved through special processing, which results in a homogeneous mass that does not separate during storage. It is very difficult to obtain such a juice consistency at home.
After straining, the juice and pulp are heated in an enamel pan to 80...85°C, kept at this temperature for 5 minutes, poured hot into pre-sterilized jars, covered with boiled lids and pasteurized in the same way as when obtaining natural juice.

• COMPOTE

To prepare compotes, you can use either whole apples or cut into halves and slices. To prevent apples from darkening, you can cut them only with a stainless steel knife; Peeled and sliced ​​apples cannot be stored in air; they must be immediately immersed in acidified or salted water (for 1 liter of water - 3 g of citric acid or 0.5 tablespoon of salt). Before placing in jars, apples that have been in salt water should be rinsed with clean cold water.
Another feature is blanching, without which the apples float to the top and the compote loses its attractive appearance.

First way. The apples, sorted by degree of ripeness, are washed, peeled (peel is also possible), cut into slices, stalks, seed chambers and damaged areas are removed. The chopped slices are stored in a salt solution for no more than 15 minutes. Blanch in hot water at a temperature of 85°C for 8...10 minutes, depending on the size, variety, degree of ripeness and the presence of natural acid: the more sour the apples, the shorter the blanching time. You should not blanch apples in boiling water, as after sterilization they will be overcooked. Blanched fruits are cooled in water, allowed to drain, placed in jars, and filled with sugar syrup of 20-30% concentration heated to a boil. Then they are sterilized in slightly boiling water: jars with a capacity of 0.5 l - 9...10 minutes, 1 l - 10...12 minutes, 3 l - 15 minutes. After sterilization, the jars or bottles are immediately sealed.
For 1 jar with a capacity of 1 liter you need 4...6 apples and 0.3...0.4 20...30% sugar syrup.

Second way. Beautiful compotes are made from whole medium-sized apples with the core removed. You cannot take overripe apples - they will split when the core is cut out. Jars of apples are filled up to the shoulders with 20...30% sugar syrup and heated as in the first method.

Third way. Apples prepared for canning are placed in jars and filled with juice made from various berries (black, red and white currants, cherries or a mixture of them). The compote can also be filled with apple juice, squeezed from defective apples, with or without sugar. Heat should be at a temperature of 85°C: jars with a capacity of 1 liter - 15 minutes, 2 liters - 25 minutes, 3 liters - 30 minutes, or in boiling water - 5, 8 and 12 minutes, respectively.
For 1 jar with a capacity of 2 liters, the consumption of apples and 20...30% sugar syrup is similar to the second method.

The fourth method (for diabetics). The fruits are sorted by degree of ripeness, washed, drained, the skin is peeled with a stainless steel knife (it is possible with skin), cut into slices, and the stalks, seed chambers and damaged areas are removed. To avoid darkening, the cut slices are stored in a 1% salt solution for no more than 15 minutes. Then the apples are blanched in hot water at a temperature of 85...90°C for 1 to 15 minutes, depending on the size of the slices and the type of apple. Blanched apples are cooled in water and placed in prepared jars. After filling with hot water, the jars are covered with prepared lids and sterilized in slightly boiling water: jars with a capacity of 0.5 liters - 8... 10 minutes and jars with a capacity of 1 liter - 10... 12 minutes. After sterilization, the jars are immediately sealed.
For 1 jar with a capacity of 1 liter - 4...6 apples.

• MARINATED APPLES

For pickling, apples that are not damaged by diseases and pests should be used. Selected apples are washed, pricked, filled with water at a temperature of 85 ° C and kept until completely cooled. The cooled apples are placed to the level of the hangers and poured with hot marinade. Filling with hot water can also be done in jars intended directly for canning. After cooling, the water is drained and the marinade is poured into the same jars.
The marinade filling is prepared using water in which apples are blanched. You can also use regular drinking water. To prepare the filling, you also take sugar, 9% vinegar, cloves and allspice. Water, sugar and spices are boiled, cooled and filtered. Add vinegar to the prepared solution and pour it over the apples. Filled jars are covered with lids and sterilized. Sterilization duration is 3 minutes. The brevity of sterilization is explained by the fact that acetic acid has an additional preservative property. After sterilization, the jars are removed, rolled up and turned upside down until they cool completely.
For marinade pouring per 1 liter of water: 400 g of sugar, 200 - 9% vinegar, 10 pieces of cloves and allspice.

• APPLE JAM

First way. Peel the apples, cut them into small slices, add sugar and water. Cook over low heat until all the slices are cooked through. If the jam is ready, then a drop placed on a plate does not spread, but quickly thickens. The finished jam is packaged in prepared dry jars, covered with lids and sealed.

Second way. Boil the apples until softened, then add sugar and, stirring continuously, cook in one batch until tender.
For 1 kg of apples - 1.2 kg of sugar and 1...2 glasses of water.

• APPLE AND ROWAN JAM

The apples are cut into small slices, placed together with rowan berries in a basin, sugar and water are added and cooked, stirring, in one go until tender. The cooled jam is placed in jars, covered with lids and hermetically sealed.
For 0.5 kg of apples - 0.5 kg of rowan, 1 kg of sugar, 1 glass of water.

• JAM

Due to the acid content, jam from wild apples, unlike jam from cultivated varieties, is never candied.
The apples are washed, peeled, the seed nest is removed and cut into slices, halves or quarters depending on size. To avoid darkening, blanch the apples in boiling water or hot steam for 3 minutes. Instead of blanching, you can immediately immerse the sliced ​​apples in salted water. Then, use the water remaining after blanching to cook the syrup: take half of the required sugar and add blanched water to it at the rate of 600...700 g of sugar and 1...1.5 cups of water. Prepared apples are poured with hot syrup, kept for 3...4 hours, then boiled over low heat for 5...7 minutes. After short-term boiling, the mass is cooled again, kept for 8 hours and a second cooking is carried out for 5...7 minutes from the moment of boiling. After the second cooking, the mass is kept again and syrup is added to it; prepared from the remaining half of the sugar, and more dense (for 600 g of sugar - 0.7...1 glass of water). Cooking is carried out one more time. Repeated cooking produces high-quality jam: it has a beautiful appearance, translucent, uncooked slices are evenly distributed in the syrup.
Jam from small apples is very popular; the stalks are cut short, the sepals are removed, then several pricks are made, blanched in boiling water for 3...5 minutes, cooled with water and boiled in the same way as jam and 3 ordinary apples.
For 1 kg of prepared apples - 1.2...1.3 kg of sugar, 2...3 glasses of water.

• JAM

Ripe wild apples are sorted, washed, drained, peeled, cut into four parts, seed boxes are cut out, and damaged areas are removed. Having placed the apples in a blanching net, place them in a pan, pour water into the bottom, cover the pan with a lid and put it on the fire. When water boils under the influence of hot steam, the apples soften.
The steamed raw material is passed through a meat grinder, placed in a basin, boiled to half the original volume, after which, with constant stirring, sugar is added and cooked until tender. Check the readiness of the jam by cooling the drop. It is applied to a cold, dry plate and allowed to cool: if the drop has thickened and does not spread, then the jam is ready.
Packed hot into dry and heated jars or bottles, immediately sealed and cooled.
For 10 kg of apples - 6 kg of sugar, 3 glasses of water.

• MARMALADE

First way. The apples are washed, sick and damaged ones are sorted, and cut into pieces, removing the core. Place the chopped apples in a saucepan and add water until it covers the apples. Boil until completely softened, then rub the mass through a colander. The resulting puree is transferred to an enamel bowl and cooked for an hour, stirring constantly to avoid burning. When the mass has boiled down, add sugar, then boil again until completely thickened. The thickened marmalade is placed hot into jars, cooled until a crust forms on the surface and covered with cellophane or parchment paper.
For 1 kg of apples - 0.6 kg of sugar.

Second way. Good quality marmalade is obtained from a mixture of apples and pears, which are taken in a 1:1 ratio. Boil in the same way, and at the end of cooking, add cinnamon to the puree for taste and aroma. The cured mass is rubbed through a colander, boiled, sugar is added at the rate of 50% by weight of the fruit and boiled until thickened.
For 1 kg of apple and pear puree mixture - 0.6 kg of sugar.

• JELLY

Apple jelly is prepared mainly from sour fruits, so wild apples are most suitable for making jelly.
The apples are washed, allowed to drain, cut into slices with a stainless steel knife, and damaged and rotten areas are removed. The cut slices are poured with water (4 cups per 1 kg of apples) and boiled for 30 minutes. After cooking, the hot juice is filtered through a nylon bag. The resulting juice is boiled to a third of the original volume, removing the foam from the surface. To improve the smell and taste, add cinnamon, cloves or lemon peels, which are placed in a gauze bag in the juice during boiling and taken out before adding sugar. Sugar is added in several stages at the rate of 400 g per 1 liter of juice, with constant stirring, heat to a boil and cook for 5 minutes over low heat. Using a spoon, take a sample for jelly. If the jelly, poured onto a plate, thickens quickly, the cooking is considered complete; if it spreads, cook until it reaches the desired consistency.
Hot jelly is packaged in heated dry jars, covered with lids, placed in a pan with water heated to 70°C and pasteurized at a water temperature in the pan of 90°C: jars with a capacity of 0.5 liters - 10 minutes, 1 liter - 15 minutes.
When processing weakly acidic apples, for better jelly, it is necessary to add citric acid to the juice at the rate of 2...3 g per 1 liter of juice.
For 1 liter of juice - 400 g of sugar, cinnamon, cloves.

• CANDIED FRUIT

Small apples are used for candied fruits. Before blanching, they are pricked in several places to avoid cracking of the skin and for uniform impregnation. Large apples are cut into slices and also blanched for 2…3 minutes in boiling water, depending on the size of the slices. After blanching, the apples are immediately cooled. Fruits should not be left in blanched water for a long time. Then the syrup is boiled in blanching water. Hot syrup is poured over the apples and left for 5...6 hours to stand, then boiled again for 5...7 minutes and left for another 10...12 hours, this is repeated 2...3 times. The readiness of candied fruits is judged by their transparency. The finished transparent apples are placed in a colander, the syrup is allowed to drain, placed on a dish or enamel baking sheet and dried in the air or in the oven with the door ajar. Dried candied fruits are sprinkled with sugar or powdered sugar, placed in dry, clean jars and sealed.
For 1 kg of apples - 1.2 kg of sugar, 2 glasses of water.

• DRIED APPLES

For drying, choose firm, ripe apples with light flesh. The apples are washed, cut into slices 6...7 mm thick, and then blanched in water acidified with citric acid (1.5 g per 1 liter of water for 5 minutes, which prevents darkening during drying. When drying in the sun, apple slices are strung on a thread , and when drying in the oven, place it on a baking sheet lined with clean paper.

• SOAKED APPLES AND PEERS

Apples with dense pulp and high acidity are suitable for soaking. Pears must also meet these requirements, especially having a firm consistency.
First, the barrels are prepared. They are thoroughly washed and lined with straw on the inside. The best is rye straw. Then the fruits, sorted by size, are placed in rows in a barrel. After filling, the barrel is sealed, and then the prepared solution is poured through the tongue-and-groove hole. Filled barrels are kept for about two weeks in a warm place, then placed in a basement or cellar.
To prepare a solution for 10 liters of water - 150 g of salt, 200...300 g of sugar, 250 g of mustard powder, 0.1 liter of malt broth or 150 g of rye flour.

• APPLE SEASONING

Add sugar, finely crushed cinnamon and cloves to the mashed puree, place on low heat and boil by 1/5 of the volume with constant stirring to avoid burning. The finished seasoning is packaged in dry, clean jars while hot and sealed immediately.
For 1 kg of applesauce - 100...200 g of sugar, 2 g of cinnamon, 1 g of cloves.

• APPLE VINEGAR

To prepare apple cider vinegar, you can take not only overripe fruits and carrion, but also the pomace left over when extracting juice and jam. Selected apples are thoroughly washed, cleaned of damage and rotten pulp, and chopped. The crushed mass is placed in an enamel pan, filled with hot water at a temperature of 65...70°C and sugar is added. The layer of water above the apple box should be 2...4 cm thick. The pan is placed in a warm place for fermentation at a temperature of 18...22°C. To prevent the crushed apple mass from floating up during the fermentation process and forming a drying crust on its surface, the mass is periodically stirred or a wooden circle with a small weight is placed on top.
After half a month of fermentation, the liquid from the pan is drained, filtered through 2...3 layers of gauze and poured into large bottles or jars, without adding to the top 5...7 cm. After 2 weeks, the vinegar will be ready.
It must be carefully drained from the sediment into other bottles, and the sediment and sediment must be filtered through a thick cloth. Bottles should also be filled to the top by 5...7 cm. Bottles with vinegar are sealed with boiled stoppers; those intended for long-term storage are filled with tar.
For 1 kg of apple mass - 50...100 g of sugar.

• APPLE MORNING

Wash the apples, grate them on a coarse grater, and squeeze out the juice. The pomace is poured with hot water, boiled for 10...15 minutes and left for another half hour. Then filter, add sugar, squeezed juice and filter again.
For 1 liter of fruit drink - 150 g of apples and 120 g of sugar.

• APPLE KVASS

Wash the apples, cut them into thin slices, add washed raisins, sugar and pour boiled water at room temperature. Then 10 g of yeast ground with sugar is added to the mixture and placed in a warm place for fermentation. When foam forms on the surface, the kvass is filtered, bottled, tightly capped and kept for 3...4 days at room temperature. After final ripening, kvass is ready for consumption or storage in a cold place.
For 1 kg of apples - 400 g of sugar, 50 g of raisins, 10 g of yeast and 5 liters of water.

• KVASS FROM DRIED APPLES

Dried apples are dried in the oven until golden brown, poured with boiling water, covered with a lid and cooled. The liquid is filtered, sugar is added to it and allowed to cool. Yeast, ground with sugar, is added to the cooled apple water and left to ferment until foam appears. The finished drink is poured into bottles, sealed and stored in a cool place.
For 800 g of dried apples - 400 g of sugar, 10...15 g of yeast and 5 liters of water.