What blanks to cook from apples. Jam from apples "White pouring" slices

It is unlikely that you will immediately eat the harvested apple crop. Try to make preparations for the winter out of them - amber jam, tender jam, fragrant sauce or healthy chips.

Not all varieties of apples can be stored even before the onset of winter. Therefore, the best option is to make apple stocks in advance. There are a lot of recipes for delicious and simple apple preparations - jam, jams, jam, marmalade. And if there is no time to cook jam, apples can be frozen or dried. Check out our selection of the easiest apple recipes and prepare something delicious for the winter.

Apple jam

For jam, it is better to take sour apples, like Antonovka.

You will need : 1 kg of apples take 1 kg of sugar, 300 ml of water, 2 g of citric acid.

Cooking. Wash the apples, peel, cut into slices and put in a deep bowl with water acidified with citric acid. This way the apples won't turn brown. After half an hour, drain the acidified water, put the apples in a saucepan, cover with clean water and cook over low heat, stirring, for 10-15 minutes, until they become soft. Pour in some more water if necessary. Remove apples from heat, add sugar and stir well to dissolve completely. Put the jam back on the fire, bring to a boil and cook for another 30 minutes. Arrange the finished jam in sterilized jars and roll up.

Homemade apple jam

Natural homemade apple jam is much tastier and healthier than store-bought jam.

You will need : apples and sugar to taste.

Cooking. To start, peel the apples, cut into slices and cook until soft. Then rub them through a sieve. Pour the resulting puree into a saucepan, add sugar (approximately 150 g per 1 cup of applesauce). Cook over low heat, stirring frequently, until the jam thickens. Spread the finished jam in clean jars, let it cool completely and close with plastic lids. Store your puree in the refrigerator.

apple filling for pies

You can make a magical “dressing” from apples, which in winter will be an excellent filling for pies and pies. With such a preparation, you will more often delight the household with fragrant pastries.

You will need : 4 cups peeled and chopped apples, 2 tbsp. lemon juice, 1/2 cup sugar, 3 tbsp. cornstarch, 1/4 tsp nutmeg, 1 tsp ground cinnamon, 1 cup warm water.

Cooking. Place the apple slices in a bowl, add 3/4 cup water, lemon juice and stir. In a saucepan, stir together corn starch and 1/4 cup water. Add cinnamon, sugar and nutmeg. Transfer the apples to the starch mass and cook over low heat until they become soft. Let cool and put into jars.

Pastila from apples

Homemade apple marshmallow is a delicious and healthy dessert. For its preparation, it is better to use sour apples.

You will need : 4.5 kg of apples and 4 kg of sugar (less, to taste).

Cooking. First, bake the apples in the oven, simply spreading them on a baking sheet. Ready apples will darken and crack slightly. Then wipe them through a sieve, remove the skin and core with seeds. Add sugar to the resulting puree and cook, stirring constantly, until medium thick. Pour thick applesauce in an even layer into a deep baking sheet, place in the oven at 70 ° C and bake the marshmallow for about 12 hours. Cool the finished marshmallow well and cut into slices, sprinkle with powdered sugar.

pickled apples

Pickled apples are a very gourmet dish. They are delicious not only on their own, but also as an addition to meat dishes.

You will need : 6 kg of large apples, 2.5 liters of water, 1 kg of sugar, 500 ml of 6% vinegar and spices (cloves, cinnamon, coriander).

Cooking. Wash the apples, remove the core with seeds and cut into slices. Put in cold salted water (at the rate of 10 g of salt per 1 liter of water) for half an hour. Then drain the salt water and immediately dip all the slices in boiling water for 2-3 minutes. Remove blanched apple slices from boiling water with a slotted spoon and cool. And make a marinade from this water: add sugar, pour in vinegar and stir well so that the sugar grains dissolve. Put in the prepared jars, then put the apple slices, pour the marinade, cover the jars with lids, sterilize for half an hour and roll up.

frozen apples

If you don't have time to process apples in season, you can freeze them and use them later, for pies, smoothies or sauces.

You will need: apples, water and salt.

Cooking. So that the apples do not lose their pleasant color, they need to be held in salt water. For 4 glasses of water, take 1 tbsp. salt and stir well until dissolved. You need to take enough water to completely cover the apples with it. So, peel the apples, remove the core and cut into slices. Put everything in a deep container with salt water and leave it for half an hour. Then drain the water, let the residue drain, put the apples in plastic bags. Don't forget to label your packages! Freeze. Use as needed after defrosting apples.

Spicy apple sauce

This sauce can be added to desserts, served with pancakes or pancakes. All you need to make it is apples and cinnamon.

You will need : 9 medium apples, 1/2 cup water, 1/2 tsp. cinnamon. Optionally, you can add a pinch of nutmeg or other spices.

Cooking. Peel the apples, cut the core, cut into cubes and put in a slow cooker (or slow cooker), add spices. Boil for 2-4 hours, depending on the power and the selected program. Then beat the apples with a blender until a smooth smooth consistency. Store in refrigerator.

apple chips

This is a great healthy snack option for kids.

You will need: 4 apples, 1-2 tsp ground cinnamon, 1-2 tsp sugar (optional).

Cooking. Preheat oven to 100°C. Cut the apples into thin slices, put in a deep bowl, sprinkle with cinnamon, sugar and mix gently.
Line a baking sheet with parchment paper and arrange the apples on it in a single layer. Bake for 2-3 hours until the chips are dry. Let them cool completely and store in an airtight container.

Cook everything from apples that your imagination allows, and share your culinary inventions on our forum and social networks.

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

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

"Five Minute"

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

Ingredients:

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

How to cook the dish:

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

Jam in a slow cooker

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

• 1 kg of apples;
• 0.5 kg of sugar.

How to prepare this dessert:

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

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

• 4.5 kg of apples;
• 4 kg of sugar.

How to do:

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

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

You will need:

• 1 kg of apples;
• 1 kg of sugar.

The procedure is as follows:

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

Video "Apples for the winter in jars"

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

compotes

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

With rosehip and lemon

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

You will need:

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

How to cook:

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

With orange without sterilization

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

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

Procedure:

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

Delicious apple preparations

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

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

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

Now the recipe itself:

1. Soak the berries in a bowl of water, and then drain the water.
2. Next, add clean water and put the grapes on the fire. Cover with a lid and cook for at least 30 minutes, so that the berries are properly boiled and softened.
3. After a lot of juice stands out, it needs to be squeezed out and get rid of the pulp and skin. Pour the juice into a separate saucepan, add sugar to it and cook for another half hour.
4. Remove the skin from the fruit and cut into small cubes so that they are properly saturated with syrup.
5. 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.
6. Repeat the procedure two more times.
7. Ready! You can pour dessert into jars.

apple marmalade

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

Ingredients:

• 1 kg of apples;
• 0.5 kg of sugar.

Procedure:

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

To make this delicious puree, you will need:

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

What to do:

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

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

You will need:

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

How to cook:

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

To prepare this dish you will need:

• 3 kg of bell pepper;
• 3 kg of apples;
• 4 liters of water;
• 800 g of sugar;
• 300 ml of vinegar.

What to do to prepare apples:

1. Wash and cut peppers (in strips) and apples (in quarters).
2. Boil water, throw sugar and vinegar into it.
3. First, boil the pepper for 1-2 minutes, take it out and put it in jars.
4. Apples - in the same way.
5. Fill jars with marinade and seal.

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

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

Step-by-step instruction:

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

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

Today we will share with you ideas on how best to process the apple harvest and make the most diverse and win-win in terms of taste and originality winter “apple” preparations. So, which apples will definitely survive until spring?

1. Dried apples

This is probably the oldest way to harvest 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 sourness of the middle and the crunchy sweetness of the edges of dried apple fruit? But in winter you can cook compote, dessert, and stuffing for pies from dried apples.

All varieties of apples are suitable for drying, which makes this harvesting method extremely convenient. There are no restrictions on the shape of the fruit, or on the color, or even on the integrity - any damaged by a worm, hit or injured apples can be cleaned of defects and used for drying. You can dry apples:

1. Outdoors
2. in special dryers
3. in electric ovens
4. in gas ovens.

Tip: If you are sensitive to the color of dried apples, you can hold the sliced ​​​​slices in a weak saline solution (1 partial teaspoon of salt per liter of water) for 3-4 minutes - then when dried, the apples will remain light, without the characteristic “rusting”. Store dried apples in glass jars or in thick paper bags until the next harvest.

You can learn more about the process of drying apples at home by watching the video:

2. Soaked apples

Not all varieties of apples are suitable for urination. The most preferred are autumn and early winter varieties - Antonovka ordinary, Kalvil snow, Pepin Lithuanian, Anis Kuban, 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 pickling.

The easiest urination recipe:

Put blackcurrant and cherry leaves in 3-liter jars, on them - apples with tails in rows, shifting each row of fruits with leaves.

Pour in brine, cover with a cloth (gauze) and leave at room temperature for several days to ferment.

After the appeared foam settles, you can close the jars with nylon lids and take them out to the cold. After 2 months, the apples will be completely ready.

For brine:

Water - 5 l
Sugar - 200 g
Salt - 1 tbsp. spoon with 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.

In the next video, Father Hermogenes, the chef at the Danilovsky Monastery, will tell you how to cook pickled apples in honey water:

3, 4, 5. Puree, jam and marmalade

Apple puree is a delicate airy product, which is one of the first in life given to an infant and which, until old age, will be present in the diet of almost every person.
The puree is quick and easy to make.

APPLE PUREE RECIPE

You will need:

Apples - 2 kg
Sugar - 150-200 g

Cooking:

Pour the peeled and core apples 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 variety of apples (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. The density of the puree can be adjusted using apple broth, which is drained from apples.

Place hot in sterilized jars and roll up. Invert onto lids and wrap until cool. From 2 kg of apples, almost three 0.5 l jars of puree are obtained.

For baby food, sugar can be omitted, then the puree must be pasteurized.

And here's how to cook puree without sugar: Applesauce- another cooking option.

JAM

If you continue to boil 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. Properly cooked jam is perfectly stored without any sealing; for this, sugar in it should be at least 60-65%.

You will need:

Apples - 1 kg (weight for already peeled apples)
Sugar - 500 -700 g

Cooking:

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. Invert onto lids to cool and wrap.
For jam, apples can be boiled (as for mashed potatoes) and baked in the oven.

MARMELAD

Apples (1 kg) and sugar (500-700 g). The more sugar, the thicker the marmalade!

The principle of preparation is the same as for jam. But for marmalade, it is recommended to put a bag with peel and apple “cores” with seeds into the water where apples are boiled - it is they that have the most pectin, which will help marmalade harden. After cooking, the bag is removed, and the apples are rubbed and, after adding sugar, boiled down to the desired density.

Marmalade can be soft and dense. To get sheet marmalade, it is transferred to flat forms and either left in the air to dry, or dried in an oven at a temperature of 50 ºС for 1-1.5 hours.

6 and 7. Jam and jam

Apple jam is everyone's favorite treat. Considering the huge number of varieties of apples, it in itself already turns out different every time, and if we take into account the imagination of our hostesses, it is clear that in winter there will be something to gasp at!

We offer an original recipe for apple jam, where apple additives are very non-standard.

Recipe for apple jam with walnuts and spices

You will need:

Apples - 1 kg

Walnuts - peeled 150 g

Lemon - 1 medium

Sugar - 180 g

Bay leaf - 2 leaves

Black peppercorns - 3 pieces

Cooking:

Cut the apples into small slices, add water, add a little lemon juice and a few lemon slices, all the sugar and bay leaf and, without stirring, cook over low heat for 10 minutes.

Then take out the lemon and bay leaf, add the chopped walnut and cook for another 15 minutes. At the end, if desired, you can add peppercorns.

It turns out fragrant tender jam with spicy notes.

In the next video, there is also a recipe for an amazing and unusual apple and banana jam:

JAM

Jam is prepared in the same way as jam. Only boil until the syrup acquires a jelly-like consistency. Classic jam contains up to 65% sugar, then it keeps well.

8. Apple compote

Compotes are undoubtedly the most popular drinks that are prepared for the winter.

They are prepared in several ways:

Option 1 . Sliced ​​apple slices are boiled in boiling syrup for 2-3 minutes, placed in sterilized jars and poured with boiling syrup. Add 1-1.5 cups of sugar to a 3-liter jar.

Option 2. Put prepared apples in jars (whole, halves, slices, slices), a third of the jar, pour boiling water for 5-8 minutes to warm up. Drain the water into a saucepan, add sugar, bring to a boil, pour into jars and roll up. Some housewives do not double, but triple hot fill. Sugar per 3 liter jar - 200-300 g to taste.

Option 3. Put apples in jars, pour warm water and pasteurize at a temperature of 85 ºС: 1 liter jars - 15 minutes, 3 liter jars - 30 minutes. Can be without sugar.

To enrich the taste, red or black currants, chokeberries, cherries, lemons, cloves, cinnamon, dry white wine or citric acid at the tip of a knife are added to apple compotes.

9. Apple juice

With a juicer, the process of making juice is not difficult. Juice is squeezed from peeled (or even unpeeled) apples, sugar is added (for 1 liter of juice - 2 tablespoons of sugar), the juice is brought to a boil and immediately poured into the prepared dishes. A jar or bottle is rolled up and placed under wrapping. This juice can be stored up to 2 years.

10. Apple Cider Vinegar

Apple cider vinegar is considered to be the richest source of such trace elements necessary for humans as calcium, sodium, potassium, iron, boron and magnesium. Apple cider vinegar is especially "rich" in potassium - 200 grams of vinegar prepared from fresh apples contains 240 mg of potassium. Therefore, for people who strive for a healthy, proper diet, preparing apple cider vinegar for the whole year is just a matter of honor)

apple cider vinegar recipe

You will need:

Apples - 0.8 kg
Water - 1 l
Sugar (honey) - 100 g
Pressed yeast - 10 g (or dry rye bread 0 - 20 g)

Cooking:

Grate apples, add water, sugar, yeast and leave for 10 days in an open jar at a temperature of 20-30ºС with occasional stirring with a wooden spoon.

Then strain, add, if desired, more honey or sugar at the rate of 50 g per liter of juice and leave until the end of fermentation for 40-60 days in a warm place under a cloth (gauze).

Ready vinegar filter, store in the refrigerator.

11 and 12. Pouring and tincture

No wonder they say that a summer day feeds the year. And in the example with apples - a summer day can not only feed, but also drink. And not only juice and compote - apples make a wonderful homemade alcoholic drink. Moreover, it can be prepared both with alcohol (vodka) and with the help of natural fermentation. It is believed that sour varieties of apples are the most suitable for this purpose, as they are more juicy.

homemade apple pie recipe

You will need:

Apples - 2.5 kg
Sugar - 2 kg
Vodka - 0.5 l
Water - 8 l

Cooking:

Fill the jar with chopped slices (peeled and seeds) of apples, pour water and vodka and put in a warm place (in the sun) for 2 weeks.

If at the end of the term all the slices have already risen to the top and are floating, strain the fermented liquid through gauze (the sediment will remain on it), add sugar and leave again in a warm place for another two days.

Then the jar is transferred to the cold for 10-12 days, after which it is bottled, corked and kept closed in the cold for at least a month. At the end of this period, the liqueur is ready for use. The total cooking time is up to 45-47 days.

And the following video tells how apple tincture is prepared on moonshine:

HELPFUL HINTS:

1. Apple jam is considered ready if the fruits themselves become transparent, and the syrup begins to be covered with a slightly wrinkled film

2. Apple jam is ready when the hot drop immediately thickens on a cold surface.

4. If applesauce or jam is made without sugar, then the blanks must be sterilized

5. The most delicious compotes are obtained from sweet and sour apples, for the preparation of alcoholic beverages it is better to take sour ones, and for apple cider vinegar - only sweet varieties.

6. Sweet varieties of apples are more suitable for pickling.

See how much can be made from apples! But this is not all that can be prepared from these wonderful fruits for the winter, because apples can still be pickled, seasonings for dishes, marshmallows and jams, as well as jelly and candied fruit can be made from them ...

The best way to preserve apples for the winter, especially in urban areas, is harvesting for the winter. Apples are the most common fruit in our gardens. Therefore, there are also a lot of recipes for winter preparations with apples.
Preparations for the winter from apples include soaked apples and fruits in syrup, preserves, compotes, jams, marmalade and even candied fruits. We have collected in one article the most interesting, tasty and simple preparations.

First, we suggest you look at the photo recipes for the best apple blanks for the winter that we have on our website:

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Recipes for blanks for the winter from apples

To prepare this blank, apples, a liter of water and three hundred grams of sugar are taken. This recipe involves minimal processing of apples. Since the fruits will be harvested in one piece, they must be well selected and washed. Apples are laid out in jars and poured with boiling sugar syrup. To make syrup, put water on fire and melt sugar in it. Jars of apples and syrup are covered with lids and stand for three minutes. After that, pour the syrup back into the pan and bring to a boil again. Then pour apples again and repeat the whole process. After the third time, when the boiled syrup is again poured into jars, they must be closed with hot lids and turned upside down. Such blanks from apples at home can be used to make jams and marmalades, as fillings for pies.

Preparations for the winter from apples: white pouring is ideal for making delicious jam. Summer apples, to which this variety belongs, are very tender. Thanks to this structure, when making jam, there is no need to boil the fruit for a long time. To prepare 500 ml of jam, you need a kilogram of apples, half a glass of water and a glass of sugar. Peel the apples from the skin and core, cut into thick slices. Add water to a saucepan and cook the apples over medium heat until they are slightly soft. When the apples are soft, add sugar and cook for another minute. Now you can pour apples into hot sterilized jars and order. Turn over for ten minutes, then put in a cold place for storage. Apple jam for the winter is an excellent dessert that will always be at hand.

Preparations for the winter from apples: Antonovka is also very well suited for making jam. The result is a delicate product with a pleasant amber color. For harvesting, you will need three kilograms of antonovka, two tablespoons of salt, four teaspoons of soda and three kilograms of sugar. Dissolve salt in two liters of water, and soda in the other two liters. Wash apples, peel and cut into slices. First, dip the fruit in a salt solution, and then in a soda solution. Then rinse in clean water, drain excess liquid and cover the apples with sugar. Leave for four hours. After the time has elapsed, put the fruit on the fire and cook for forty minutes after boiling. Gently stir the jam and remove the foam as it appears. Pour hot jam into sterilized jars, roll up.

Some recipes for apple blanks for the winter with a photo encourage you to prepare a seam for just such a recipe. This is a very original and incredibly tasty preparation. To prepare it, you will need apples, cherry leaves, ten liters of water, 600 grams of honey, 400 grams of sugar and three tablespoons of salt.

For pickled apples according to this recipe, the Antonovka variety is very well suited, but you can take fruits of almost any variety. Apples must be picked ripe and beautiful, washed. Cover the bottom of the soaking container with leaves and lay out apples. The container must be completely filled with fruits. Bring water to a boil, add sugar and salt. Boil until dissolved, then cool the solution and add honey. Allow the sweet solution to cool completely. Put a container with apples in a cold place and pour in a sweet solution. Cover and make oppression. Soaked apples can be eaten after forty days.

To prepare a liter jar of compote in accordance with this recipe, you should take eight apples, half a glass of sugar and one and a half glasses of water. Wash and cut apples. Dip the prepared fruits for thirty minutes in cold water with citric acid (a gram of citric acid is taken per liter of water). Take the apples out of the water and let them drain. Put the fruit for 15 minutes in a water bath. Lay the warmed apples in jars and pour over the boiling filling. Sterilize for 15 minutes, then roll up compote and wrap.

Jam is an alternative to sweet jam. This preparation differs in structure, also jam, as a rule, is sweeter. To prepare jam, you will need a kilogram of apples, 800 grams of sugar, a glass of water and cinnamon to taste. Dissolve a glass of sugar in a saucepan with a glass of water. Cut apples into small pieces and dip in syrup. Cook over medium heat. As the sugar dissolves, it must be added. When all the sugar is gone, remove the pan from the heat and let cool. After that, put on fire again, bring to a boil and cook until tender, adding cinnamon. Mix the jam very well so that the mass is as homogeneous as possible. Leave to cool completely, then roll up. Store in a cold place.

To harvest apples in this way, 200 grams of sugar is taken per kilogram of fruit. From this amount of ingredients, you can roll up a liter jar. Enough to make one pie in the winter. Apples must be peeled and cut into cubes, covered with sugar and left to give juice to the fruits. The minimum time is two hours, but you can leave the apples all night. Put the pan with apples on the stove and wait until it boils. As soon as the apples begin to boil, transfer them to sterile jars to the top and roll them up.

You can make apple jam very quickly and tasty in a slow cooker. To do this, peel the apples and cut into slices. Mix apples (one kilogram) with sugar (one kilogram), citric acid (juice of half a lemon), add a quarter cup of water. Transfer everything to the slow cooker and cook on the “quenching” mode for an hour. Bring to a boil with the lid open. After cooking, pour everything into a bowl and grind with a blender to a puree state. Cook again for about an hour in a slow cooker on the "quenching" mode. Arrange in pre-prepared jars and roll up the jam.

All preparations for the winter from apples, no matter what recipe you choose, will be welcome dishes on the table. Compote, jam or jam, apples and winter will give vitamins and nutrients.

What to do when apples have nowhere to go? After all, it happens that the harvest is not a joy. Apples here and there. Around them are clouds of midges. It’s a pity to throw it away, but I don’t want to mess around. Do not rush to throw away this yummy, useful in all respects. We will now find a use for it.

I did not think for a long time when I saw midges swarming over apples. Quickly cut off the rot, removed the core and tails. And turned on the fantasy. As a result, after an hour and a half, jars with the most pleasant contents were already cooling down on my windowsill, which in winter will completely comfort me and my family.

After all, such a blank of apples is universal. This is fragrant tea or compote. This is a fresh bun with a layer of amber apple slices. These are pies, pies, casseroles, cereals with the participation of this delicious utility. Therefore, if you are now facing a dilemma - throw away non-store apples or give them a go, do not think for a long time. Let's save them and look forward to winter!

Cooking time: depends on the number of apples; I had 2 kg, and I managed in an hour and a half

Complexity: Well, it's very simple!

Ingredients:

sugar - 600 g

water - 1-2 cups

Cooking

So, I first washed the undeservedly forgotten apples, which were beginning to rot. And then, having cleaned them, removing the rotten and the like, she chopped the fragrant usefulness into thin slices.

In the process of peeling and slicing, I sprinkled apples with sugar, suffering that it could have been taken more. But, as it turned out later, this amount was quite enough.

Here is such a bowl I got a fragrant cut.

I left this beauty in order for the juice to go. Since the apples were ripe and juicy, I did not wait long. The juice went very quickly.

But it wasn't enough. Therefore, I decided to pour the juice into a saucepan, and then add water.

How much to add it? At your discretion. For example, I know that with so many apples I would get a chic compote in the amount of 10 liters or jam, mashed potatoes - a couple of liter cans. But there was no time, and with banks, sugar did not work out. That's why I chose this path.

So, when this mixture boiled, I introduced apple slices into it, which were instantly saturated with their juice. Boiled for five minutes.

By the way, we are sterilizing jars at the same time! In the meantime, having cooled the apples, I boiled them 4 more times (each time for five minutes after cooling), without leaving the stove, because. You have to constantly turn over so that the apples still boil. All this was laid out in dry jars.