Apples canned for the winter are the best recipes. "Five Minute" from apples

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

Adjika is a very fragrant, hot seasoning that cannot be cooked without pepper. But one of my favorite recipes was and remains the recipe for making adjika with apples, which I cook for the winter.

Amazingly beautiful and tasty apple jam from slices with the addition of soda is easy to prepare. A little patience and on your table - a wonderful delicacy for tea or a filling for baking!

Jam from apples "White pouring" slices

The earliest and most wonderful variety of apples - "White pouring" is perfect for making wonderful sweet jam. Since apples are sweet on their own, you don't need too much sugar.

Adjika with apples is a spicy preparation that will improve any meat, fish, and vegetarian dish. Adjika prepared according to this recipe turns out to be very tasty and beautiful red color.

Dried apples can be eaten on their own (tasty to the point of impossibility!) or used to make homemade pastries, desserts, and drinks. Don't know how to cook sun-dried apples? I will tell!

Fragrant, juicy, crispy pickled apples are good both as an independent snack and as a side dish for all kinds of meat dishes. They can also be stuffed and baked!

If you do not know how to preserve apples, I will tell you! Moreover, the recipe is very simple - no sterilization-pasteurization, everything is fast and without any hassle!

Jam from apples comes out tender and fragrant. I cook it with apple slices. Of course, you will have to tinker with jam, but believe me, it's worth it! You can store jam at room temperature.

Apple pies are a classic! You can use any dough for them, but the filling for apple pies should be only the most delicious! There are several ways to prepare such a filling.

Apple figs are a tasty, healthy treat that keeps well in cardboard boxes or sealed jars. Apple figs can be cut into shapes and used to decorate baked goods.

Jam from melon and apples, prepared according to a traditional recipe, is the most favorite in our family. This jam contains many vitamins, the aroma and taste are wonderful, and with a fresh bun - a miracle!

Surprisingly tasty, sweet, with a natural aroma and color, five-minute apple jam at home is well suited for filling in any pastry, as well as for pancakes or cereals. Try :)

In the season of a rich harvest for apples and pears, I advise, in addition to the usual preservation recipes, to cook jam. At the same time, combine both fruits and remember the wonderful taste from childhood.

Remember baby food? Especially from apples! I always tried to "steal" at least a little bit from my little sister. Yummy! What about mashed potatoes? Real jam! I suggest making apple puree for the winter.

My favorite canned juice for the winter is apple juice. Fresh, sour, rich in vitamins, bright golden color. By the way, it is indicated for those who complain of stomach problems and want to lose weight.

Jam from apples with oranges turns out to be tasty and transparent amber. When in the apple season you are puzzled about what to do with them, the orange comes to the rescue. I recommend this original jam!

Antonovka jam is the most fragrant apple jam. These apples are not dessert apples at all, they are a little sour, but they make excellent jam. My grandma often made this jam. I recommend!

Among dozens of recipes for apple jam, I want to present my own - with cinnamon and vanilla. It can be used both as a dessert for tea and as a filling for a pie. The recipe is simple, but lengthy.

Homemade apple jelly is both a tasty and healthy dish that has excellent taste. I’ll tell you a secret, such jelly is much tastier than store-bought!

Surely, you love store-bought pies with apple jam just because of the jam - thick, fragrant. Preparing jam is simple, for this you need apples of sweet varieties of yellow or green.

Apples are available all year round, but that's no reason to forego the most delicious marmalade you can make at home. Take apples of any variety, and feel free to start creating a sweet masterpiece.

Today we will get acquainted with the Bulgarian cuisine. I offer you a simple recipe for pickled apples for the winter, which will appeal to all lovers of homemade preparations.

Would you like to make a special jam? Make apple jam without water with ginger and lemon. I assure you, the taste of this wonderful jam will amaze you. Tested on my own experience!

An excellent recipe for making delicious apple jam. In addition to the most pleasant taste, this jam looks amazing. Whole slices of apples just ask to be eaten immediately!

Incredibly tasty and fragrant, beautiful, amber-colored apple jam. The recipe for cooking is extremely simple and understandable, the only thing left is to go to the kitchen and cook this miracle!

In the cold winter season, there is nothing better than a cup of hot tea and fragrant jam to it. This jam is cooked on the basis of sugar syrup, beautiful, transparent apple slices are obtained.

Jam from apples "White filling"

I went to the village and brought 2 kilograms of White Pouring apples, and immediately the idea was born to cook delicious and fragrant jam. In addition to apples, I used oranges, which gave a special piquancy to the jam.

This jam has a beautiful amber color and an unsurpassed aroma. Jam with whole apples is delicious to eat not only with tea, it is easily suitable as a filling for baking of any complexity.

How delicious jam is when you open a jar of sweet for tea on a winter evening ... Fragrant, transparent and beckons to eat more. Now I will tell you how to make apple jam.

Have you ever made jam in a bread machine? I strongly recommend trying it, perhaps you will like this method and replace the traditional cooking on the stove in a saucepan.

Jam from apples "Aport"

I love apples of the "Aport" variety very much, and so the idea came to my mind to cook delicious and fragrant jam from them. It turned out really well, now I recommend it to everyone. Try it too!

This quick jam will appeal to those who know how to value their time. The result will surprise and delight you. For all its speed, it turns out very tasty. Brew some tea and enjoy the jam!

Our food should be not only tasty, but also aesthetically beautiful. This thesis can be applied to apple jam slices. It turns out incredibly beautiful and tasty, besides it is transparent!

Everyone has tried apple jam, it's really delicious! I suggest trying to change the traditional recipe by adding one more ingredient to it - fragrant tangerines!

If you have never made jam right in the oven, be sure to try this method! Absolutely any variety and type of apples will do - sour, sweet, yellow, red. Anyway, delicious!

Winter varieties of apples are varieties that are usually harvested in the second half of autumn, closer to winter. If you have such apples - this recipe is for you. Although, if desired, other varieties will do.

Raspberry jam has always been my favorite. To somehow diversify its taste, I tried a recipe for making jam from raspberries and apples.

I offer a simple and quick recipe for making apple and blackcurrant jam. The jam is thick and delicious.

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 seeds 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 ...

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.