Preparations from summer apples for the winter recipes. Apple preparations for the winter

How to prepare apples for future use at home? There are a lot of options, see our recipes for apple blanks for the winter, choose to your taste and delight your family and friends all winter, and even in spring :) Apples make excellent sweets and jams, they can be dried, pickled, soaked, prepared juices, compotes or make vinegar. In addition, apples are used in a variety of sauces - from spicy adjika to sweet and sour seasoning for meat. It is not difficult to prepare such blanks, especially according to our detailed recipes with photos.

Canning apples - the best recipes with photos

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It's no secret that wild berries, containing a lot of vitamins and nutrients, have miraculous healing properties. Knowing this, many people try to stock them up for future use or, if possible, buy them frozen in stores. Today we will talk about lingonberries, and how to make a healthy drink from this berry - compote.

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

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

Recipes from apples for the winter Apple compote for the winter

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

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

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

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

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

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

Recipe for apple and pumpkin jam

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

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

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

Recipes from apples for the winter

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

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

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

Recipes from

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

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

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

Recipes from apples for the winter

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

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

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

Recipes from apples for the winter

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

You will need only apples and water.

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

Recipes from apples for the winter

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

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

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

Recipes from apples for the winter

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

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

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

Recipes from apples for the winter

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

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

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

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.

Apple Spas - behind. You can also think about harvesting apples for the winter. Moreover, it is not only their great diversity that consoles. After all, you can cook a lot of all sorts of goodies, no matter how they say that it is difficult and not very tasty. You just need to know the secrets!

Citizens do not always have the opportunity to store fresh fruit at home. Therefore, the majority seeks to conserve using different approaches. After all, a lot has been said and written about the benefits of apples.

Even kids know that an apple is useful. Alas, they are not always happy to see him. And all because of the unsuccessful first acquaintance with these most useful fruits of all. Whether a sour apple caught a tooth. Whether kompotik turned out to be tart. Or thickened. But the situation can still be corrected by cooking delicious compotes, purees, jellies, jams and other goodies for the winter.

The ideal option is frozen apples. The first and, probably, the most important thing is that in this form the most vitamins are preserved, etc. Second, it is very easy to do. Sorted, washed and wiped with a towel, they are cut into pieces of the desired format (thin, quarters, etc.), placed in a bag (then let the air out) or a container and sent to the freezer. Fortunately, modern refrigerators are equipped with capacious refrigerating chambers with dry freezing. In winter, this cut will only have to be thawed at room temperature and consumed as you like. We cook mousses, compotes, make syrups, sauces, bake pies, rolls, casseroles, mashed potatoes and a lot of other goodies.

How to dry apples at home - we make dried blanks correctly

They also retain maximum usefulness and taste with this type of preparation. Usually, sour and sour-sweet apples such as Antonovka, Borovinka, Alesya, etc. are chosen for these purposes. Do not be too lazy to cut 10 kg of fruits (where would you store them in such quantities!), And you will get a little more than a kilogram in dried form. Even if you don’t have a dacha (and in the dacha everything is dried under a canopy in a ventilated place), it doesn’t matter - apples can be prepared in the oven or in a special dryer. We will sort out the fruits, wash them, clean them of seeds and cores. We cut both circles and slices 1 cm thick. Take a knife from stainless steel, so the fruits will not oxidize very much. Yes, they can be blanched in saline, but that's another process. Having laid out the apples in one layer, we will dry them in the oven (heated to 50 degrees) with the door open. We mix constantly. After an hour, heat the oven to 70 degrees. And in the end - up to 80. That is, 5-6 hours will be spent on work. The right look is like the apples in this photo. And it is better to store dried in glass jars, no more than a year.

How to cook apple compote for the winter - the best apple compote recipes

If there is not enough space in the refrigerator, let's cook with apples! Fragrant and healthy, in winter they will be a salvation.

Recipe 1 . First, boil the syrup - put sugar to taste, depending on the variety and on which compotes you like best. We cut the fruits peeled from seeds into several parts - the format is at your discretion. We will send them to sterilized glass jars and immediately fill them with boiling syrup. We cover the jars with lids and sterilize them: half-liter - 10 minutes, three-liter - 25 minutes. It must be remembered that the sterilization time for more ripe fruits is reduced.

Recipe 2 . We heat 3 liters of water, put sugar (to taste) and heat it up. In the meantime, we will process the apples - cut the peeled ones into halves. Let's put them in a bowl. As soon as the skin turns yellow, we take out the apples and send them to the banks. Then pour boiling water with sugar to the top. Rolled up, putting the banks upside down.

Cooking apple jam Five-minute - a quick recipe for the winter

• Apples - 1 kg.
• Sugar - 300 gr.

We will cover the pieces (1.5-2 cm) without core and seeds with sugar and set aside - they will release juice within an hour if we mix everything regularly. After the appearance of juice, send the pan to the stove. Cook over low heat until boiling, not allowing the apples to burn, and then bring to readiness on a small fire for 5 minutes. We make sure that the apples boil evenly. We put it in boiling form in prepared jars and, having rolled up the lids, send it for storage.

Recipe for jam from apples at home for the winter

Spread on a roll, in a pie or a roll, it will always be appropriate! Just enough to apply a little patience and in winter you will always have the aroma of apples!

Jam with sugar . Apples (1-1.5 kg) peeled from the core and seeds will be sent to the pan. Fill them with water (to just cover), we will heat until they become soft. We need to pass them through a sieve while still hot.

Rub apples through a sieve

Then, mixing this mass with sugar (800-900 gr.), Cook, stirring endlessly and avoiding burning! Cook until jam becomes thick. We close it in jars or other dishes, laying it out with parchment. The crust that appears on the jam will prevent it from spoiling. But let's not forget to put more sugar on sour apples.

Jam without sugar . Actions are similar. Similarly, cut apples (1 kg.) Into pieces, fill with water (200 gr.), Boil for a quarter of an hour, stirring all the time. After that, we also wipe it with a sieve and boil the resulting mass so that it thickens well. Let's spread the hot jam in clean jars and pasteurize them, covering them with sterile lids, for 15 minutes - half a liter, 20 - liter and half an hour - three liter.

Apple jelly for the winter for the whole family!

To make jelly somewhat different from, say, mashed potatoes, add a lemon to it (half without zest). Well, in the meantime, we will cut the peeled fruits, and sweat in water, adding 10 cloves to it. Cook until soft, then rub through a sieve in the same way. Put sugar (400 g per 600 g of the finished mass), lemon pulp with juice into the heated puree and let it boil until the sugar dissolves. We cook on a big fire. We stir all the time. This is what the finished jelly looks like - it does not stretch, but with a spoon. We decompose the cooled mass into sterile jars.

Recipe for sugar-coated apples for the winter

Rinse and peel sweet and sour fruits (the skin can not be removed from ripe tender fruits). Cut into slices (2 cm thick), send to jars and sprinkle with sugar, cover with lids. The mass is sterilized in a pot of boiling water: a quarter of an hour - half-liter jars, 20-25 minutes. - litre. And then we roll up the lids. How much sugar to put? Depends on the volume of the jar: 200 gr. will go to half a liter (400 is possible, if sour apples) and up to 400 - per liter. By the way, apples can be closed without sugar - just pour them three times with boiling water in a bottle, and then twist.

Making apple puree for the winter - a recipe for making apple puree

This can be done from sour varieties. Steam the pieces until they soften. Wipe well, put sugar to taste (about a hundred grams per liter jar of mass). We heat the mass to a boil and decompose immediately into jars. Pasteurize for 10-12 minutes in boiling water. You can add pumpkin, citrus zest, etc. to the puree.

Antonovka apples are characterized by a pleasant sweet and sour taste and bright aroma. Ripe fruits have a yellow color and juicy dense pulp. Harvested in mid-September, the crop is quietly stored until the New Year. The product is low in calories 100 gram total 48 kcal, therefore, is widely used for dietary nutrition.

Useful properties of antonovka

Due to the content of acid and other useful elements, apples have high antioxidant properties, increase immunity, and prevent the development of infectious and viral diseases. They have a mild diuretic and laxative effect, help cleanse the intestines from toxins and toxins. Antonovka apple puree is used to prepare fortified baby food.

What can be cooked from apples

Apples can be consumed not only fresh, but also processed. For the winter, tasty preparations are made from Antonovka in the form of:

• jams;
• jams;
• marmalade;
• jam;
• marshmallows;
• compotes and juices.

Ripe apples can be used to make fragrant liqueurs, wine, cider and other spirits. Juicy fruits are used in the preparation of meat, salads, sweet and sour sauces and ketchups. They are the main ingredients in various types of pies, pastries and desserts. Original recipes for dishes from Antonovka are presented on the website with detailed step-by-step cooking instructions and photos.