Preparations from small varieties of apples. Homemade apple marshmallow

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 sour sweet seasoning to meat. It is not difficult to prepare such blanks, especially according to our detailed recipes with photo.

Canning apples - the best recipes with photos

The last notes

It's no secret to anyone that berries containing many vitamins and useful substances, possess simply 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 cook from this berry healthy drink- compote.

When it comes to preparing apples for the winter, you can talk for hours, because there are a lot of recipes for various apple goodies that will become great addition to the winter meager fresh fruits and vegetables diet. Let's take a look at some delicious simple variations on the topic " apple blanks for the winter".

Jams and preserves from apples for the winter

The classic option is to make jam - a delicious delicacy for all the sweet tooth.

There are hundreds of jam recipes. The basic recipe for plain jam- Peeled and pitted apples are sprinkled with sugar and boiled to the desired consistency.
For jam, the following proportions are used: per kilogram of apples - 180-200 grams of sugar.
In addition to apples, you can add to the jam for taste and increase the usefulness, for example, lemons, walnuts and other goodies.
Jam is cooked in the same way. The only thing is that the jam needs to be boiled down to a completely homogeneous consistency.

As a rule, at least twice as much sugar is used for jam (for sour apples - 1: 1) than for jam. To make the jam faster homogeneous, you can initially beat the apples with sugar with a blender.

Jam and marmalade from apples for the winter

Jam is prepared as follows:

Pour the peeled, sliced apples with water so that the water does not cover the tops of the apples, and cook over low heat until they begin to fall apart (usually up to 10 minutes, depending on the variety and ripeness of the fruit).
Throw the apples in a colander.
Add sugar to the pulp (at the rate of 500 g per 1 kg of apples) and cook, stirring occasionally.
We continue to boil until it thickens.
Roll into sterilized jars.

It is best to use a thick bottomed saucepan to make jam. Then the likelihood of burning is minimal.

Marmalade is prepared in much the same way. The only thing when we cook apples in water is to put in the water collected in a bag apple waste(peel and bones), as they are a source of pectin, which contributes to better hardening of marmalade.

To prepare marmalade, apples thrown into a colander are rubbed (through a sieve or in a blender) and then boiled.

Soaked apples for the winter

Taste loved since childhood pickled apples. Small, white, with sourness - an overeating that delights the household on winter evenings.

The recipe for such a “grandmother's” delicacy:

At the bottom of the jar lay out the leaves of cherries and black currants.
Lay the apples in rows, shifting each row with leaves.
Fill with brine (for 5 liters of water - 200 grams of sugar, a tablespoon with a mountain of salt).
We cover with gauze, leave to ferment for several days.
When the foam settles, close the jars nylon lids, we take it to the basement (to the cold).

After two months, apples can be eaten.

For cooking pickled apples You need whole apples with ponytails. Choose green apples. Great option- Antonovka or Snow Kalvil.

Dried fruits from apples for the winter

Plus drying - any apples are suitable for it, up to hit, damaged by worms, small and nondescript.

Drying is prepared as follows: wash and peel apples, cut into oblong slices and dry. For drying today sold electric dryers. Working with them is a pleasure. apple slices we put it in rows in special containers, turn on the dryer and it does all the work for you.

If there is no special dryer, you can dry the apples simply in the sun, for example, on a windowsill or in a conventional oven.

So that dried fruits do not acquire a reddish tint, but remain light in color, apple slices prepared for drying are moistened in a weak saline solution, which requires a liter of water and an incomplete teaspoon of salt.

Juices and compotes from apples for the winter

Having a juicer, making juice is a matter of minutes. Bring the squeezed juice to a boil, add sugar if necessary (the proportions depend on the sweetness of the apples) and roll it into sterilized jars.

A simple recipe for a delicious compote:

We lay out prepared apples (cut or whole) on a third of the jar.
Pour boiling water for 5-8 minutes.
Drain the water, add sugar to taste and bring to a boil.
Pour the apples with the resulting syrup.
Roll up.

It is best to store apples in winter, of course, in a natural, not processed form. Subject to all the rules, all the vitamins will remain in the apples, and even eat a fresh apple from winter own garden much nicer than buying products from Chinese and Turkish farmers in the store. It is easier for owners of huge cellars to prepare apples for the winter - they prepared a place for storage, laid the harvest, and crunch with juicy apples until spring. But there is a way out for residents of high-rise buildings: special chests are issued for them, which are installed on the balcony. They maintain a temperature of 3-5 degrees, ideal for preserving apples (and not only them). A few tips for preserving apples for both:

We prepare a place for storage (meaning a cellar or basement) in advance: we whiten the walls with a solution of freshly slaked lime (1.5 kg per 10 liters of water), 100-200 g can be added to the solution blue vitriol. The floor in the cellar must be treated with a 5% solution of iron sulfate.
. Harvested apples do not need to be washed - wax coating protects against diseases and rot.
. Before storing, we sort the fruits: apples should not be broken, damaged, only clean and healthy fruits are suitable for storage.
. After picking, it is advisable to immediately cool the apples (in the basement or in the refrigerator).
. Apples can be placed in any container: wooden or cardboard boxes, baskets, in plastic bags or simply placed on racks.
. The fruits must be laid with the stalks up.
. If you wish, you can wrap each apple in paper or sprinkle with well-dried oak or maple leaves.
. The temperature in the basement or cellar should not exceed 5ºС, but in general the ideal temperature for best conservation harvest 0-3ºС

And what about those who do not have a cellar or a special chest? Preserve! Fortunately, there are a lot of recipes for preserving apples for the winter. This, for example, countless jam recipes. The best of them - from the simplest to the most interesting - our site has prepared for you.

Apple jam with viburnum

Ingredients:
5 kg apples,
1.5 kg viburnum,
5 kg of sugar.

Cooking:
Extract juice from viburnum with a juicer. Cut apples with an apple cutter (this is a very convenient device - the slices are the same, and the core is immediately removed), cover with sugar, put to boil on medium fire. Boil until a drop of syrup stops spreading, cool. Add viburnum juice, put on fire again, boil for 5-10 minutes and arrange in sterilized jars. Roll up or close with polyethylene lids.

Ingredients:
3 kg antonovka,
2 tbsp salt,
4 tsp soda,
3 kg of sugar.

Cooking:
Prepare solutions from salt and soda (dissolve salt in 2 liters of water, and soda in another 2 liters). Wash apples, peel, cut into slices. Dip the apples first in saline solution, then into soda. Rinse in clean water, let the water drain and cover with sugar. Leave for 4 hours. Then mix gently, put on fire and simmer for 40 minutes after boiling. Jam should be gently stirred and remove the foam. Pour hot into sterilized jars, roll up.

Ingredients:
600 g pumpkin,
600 g apples
1 lemon
800 g sugar.

Cooking:
Scald the lemon, squeeze the juice, finely chop the peel. Peel the apples, put the peel in a saucepan, pour two glasses of water and put to boil. Grate apples, pour over lemon juice and mix well. Grate the pumpkin, mix with apples and lemon peels, pour everything with a decoction of apple peel and put on fire. Cook over low heat until the jam becomes transparent. Arrange in banks, roll up.

From apples you can make compotes, jelly, marshmallows, candied fruit, marmalade, jam, jam ... So much delicious! You can prepare the filling for pies - in winter you will only need to add it to the pie, without spending time preparing it.

Ingredients for a 1 liter jar:
7-8 apples
½ cup sugar
1.5 cups of water.

Cooking:
Rinse the apples, cut with an apple cutter, dip in cold acidified water for 30 minutes (for 1 liter of water - 1 g citric acid). Then remove the apples from the water, let drain, put in a colander and put for 10-15 minutes for water bath over boiling water. Place warmed apples tightly in sterilized jars, pour boiling filling, cover with lids and pasteurize for 15 minutes. Roll up, wrap up.

Ingredients:
1 kg of apples
750-800 g of sugar,
1 glass of water
cinnamon - to taste.

Cooking:
Dissolve 1 cup in a saucepan. sugar in a glass of water. Cut apples into small slices. Add apples to the syrup, put on medium heat, pour 1 more glass of sugar on top. Mix and cook over medium heat. Add sugar as it dissolves and stir constantly. When all the sugar has been used and dissolved, remove from heat and leave to cool. Then put back on the fire, bring to a boil and cook until tender. At the end of cooking, add cinnamon, stir and transfer to jars. Leave to cool completely, close. Keep cold.

For 1 kg of apples - 700-900 g of sugar. Half of the prepared apples, without peeling the skin and without cleaning the core, cut, put in a saucepan, add 2-3 tbsp. water and cook until softened. Rub boiled apples through a sieve, mix with sugar and heat until sugar is completely dissolved. Peel the remaining apples from the skin and core, cut into thin slices and put in mashed potatoes. Boil until tender, arrange in sterilized jars, roll up.

apple marmalade. For 1 kg of apples - 500-700 g of sugar. Apples autumn varieties release from the core, bake in the oven, wipe through a sieve. Mix the resulting puree with sugar and boil over low heat until thickened, stirring constantly. Line a baking sheet with parchment paper, sprinkle powdered sugar and pour the boiled mass on it. Smooth with a knife and set aside. Then cut into squares or diamonds. Store in a cool dry place.

For 3 kg of apples - 2 cups of sugar. Cut the apples with an apple cutter, sprinkle with sugar and leave overnight. In the morning, put on fire, bring to a boil, stirring, and boil for 5 minutes after boiling. Arrange in sterilized jars, roll up.

Ingredients:
1 kg of apples
250 g sugar
1 glass of water.

Cooking:
Rinse apples, cut into 4 pieces, add water and boil for 30 minutes. Throw back on a sieve to strain the juice, and leave until next day. Add sugar to the settled juice, mix well and put on fire. Boil over high heat until the syrup drips from the spoon in thick drops. During cooking, the jelly must be stirred and skimmed off the foam. Ready jelly pour into sterilized jars, roll up.

Ingredients:
1.5 kg of apples,
600 g of water
10-12 pcs. cloves,
400 g sugar
1 lemon.

Cooking:
Cut apples and stew in water with cloves until soft. Then grind in a blender, put the mass on fire and bring to a boil. Add sugar, juice and lemon pulp (pitted!) and cook until all sugar is dissolved. The jelly is ready when a drop of syrup solidifies on a cold plate. Cool, arrange in sterilized jars, roll up.

Ingredients:
1 kg of apples
800 g sugar
1 lemon or orange
2-3 cloves,
1 tsp cinnamon,
powdered sugar.

Cooking:
Cut the apples into slices, remove the core. Prepare the syrup: mix 3 cups of water with half the sugar and heat until the sugar is completely dissolved. Put the apples in the syrup and cook over low heat, stirring occasionally, until the apples are translucent and lightly browned. Then pour the second half of sugar, lemon or orange zest, spices into apples and cook for a few more minutes, stirring, over low heat until the syrup thickens. In the meantime, prepare a baking sheet: line it parchment paper, lubricate with oil. Put the finished apple slices on a baking sheet, dry in the oven at a temperature of 50ºС with the door open for 1.5-2 hours, then leave to dry at room temperature. After a day, dry again in the oven. Sprinkle the finished candied fruits with powdered sugar and arrange in clean glass jars With tight lids. Store in a cool dark place.

Cut apples with an apple cutter. Lay in liter jars quite tightly and pour boiling syrup (at the rate of 200 g of sugar per 450 g of water). Roll up immediately. It turns out a thick compote.

apples canned in own juice sugarless. Peel the apples, remove the core and cut into slices. Blanch in boiling water for 3-5 minutes, cool. Place in sterilized jars up to their shoulders and pour hot water. Cover with lids and sterilize: liter - 20 minutes, 2-liter - 30 minutes, 3-liter - 55 minutes. Roll up.

Place clean, unbroken apples in jars, pour in brine, cover with plastic lids and put in cool place. The brine is prepared as follows: for 10 liters of water, take 120 g of salt and 120 g of sugar. Apples will be ready in 50-60 days.

Antonovka soaked in jars. Wash the medium fruits, put them tightly in jars. Prepare the filling: mix the juice and cold boiled water in a ratio of 1:2 or 1:3 (to taste). Pour over the apples, put wooden sticks crosswise into the jars so that they press the apples and prevent them from floating up. The filling should be 4-5 cm higher than the apples. Close with plastic lids. Keep cold.

Extract the juice with a juicer. Pour juice into enamel pan put on fire. As it boils, it will form a large number of foam - it must be completely removed. As soon as the foam in the low-boiling juice ceases to form, pour the juice into sterilized jars and roll up. Wrap up.

Cucumber and apple salad

Ingredients:
2 kg cucumbers
1 kg of apples
50 g tarragon
50 g dill,
100 g vegetable oil,
100 g fruit vinegar,
50 g sugar
40 g salt.

Cooking:
Wash cucumbers, apples and herbs. Cut cucumbers into circles, cut apples with an apple cutter, chop greens coarsely. Mix everything, add salt, sugar, vinegar and vegetable oil, leave for a while until the juice is released. Put on fire, boil for 10 minutes and put hot into sterilized jars. Roll up, turn over.

Ingredients for 10 liter jars:
6 kg apples,
30-40 pcs. cloves,
200-300 g cinnamon,
2.4 liters of water,
1.1 kg of sugar,
500 ml 6% vinegar.

Cooking:
Leave small apples whole, chop large ones, remove the core. Put in cold water or saline solution (per 1 liter of water - 10 g of salt) for no more than 30 minutes. Blanch for 2-5 minutes in boiling water and cool in ice water. Use the water after blanching to prepare the filling. At the bottom of the jars, put 3-4 cloves and 0.2-0.3 g of cinnamon, lay apples and pour hot marinade filling. Cover with lids and sterilize at 85-90ºC for 30 minutes. Roll up.

Green hard sour apples pass through a meat grinder or chop with a blender, add garlic and hot peppers in pods (to taste, as you like), as well as any herbs and spices. Grind the resulting mass again with a blender (pass through a meat grinder), put on fire and boil. At the end of cooking, add a little vegetable oil. If the apples are not too sour, then you can add Apple vinegar. Arrange on scalded jars, cork. In this recipe, proportions are deliberately not given, since everyone has different tastes. Try!

Apples cut into circles or slices are peeled (you can remove the skin), dipped in salted water (20 g of salt per 1 liter of water) and laid out on a baking sheet covered with parchment paper. You need to dry apples at a temperature of 75-80ºС, with the door open, for 6-8 hours. Apple slices occasionally mixed. Properly dried apples have a light cream color, the slices are soft and elastic. From 10 kg fresh apples It turns out about 1 kg dry.

You can prepare apples for the winter if you have a lot of waste or broken apples left, try making real apple cider vinegar from them.

Apple vinegar. Grate apples on coarse grater, put in glass containers and dilute with warm boiled water (for 800 g of apples - 1 liter of water). For each liter of water, add 100 g of sugar or honey, and to speed up fermentation, add 10 g of pressed yeast or bread sourdough or 20 g dry rye bread. For the first 10 days, keep the vessel with the mixture open at a temperature of 20-30ºС, stirring the slurry with a wooden stick 2-3 times a day. Then transfer the mass into a gauze bag and squeeze the juice. Strain the juice and pour into a wide-mouthed vessel. You can add 50-100 g of honey or sugar for every liter of juice. Cover the jar with gauze and put in a warm place for 40-60 days until fermentation is over. Filter the finished vinegar, bottle it and close it tightly with stoppers. Keep refrigerated.

As you can see, apples for the winter can be prepared with many absolutely different ways. Good luck preparing!

Larisa Shuftaykina

26.05.2017 12 525

Apple blanks for the winter - top 7 golden recipes!

Almost every housewife makes apple preparations for the winter, because these are not only dried or grated fruits, marmalade, jam and preserves, but delicious jam, compote, marshmallow and even cider! Simple recipes at home are not at all difficult to make, the main thing is to highlight free time and collect in the country delicious fruits! And the golden rules of experienced housewives will help you.

Blanks from apples for the winter - in the photo

Dried apples are a great way to harvest for the winter

Drying is the most popular way of harvesting apples for the winter. Best for drying
sweet and sour specimens with a small seed box are suitable. For dried apples
well suited varieties such as Antonovka, Titovka, Aport, White filling.

Apples must be thoroughly washed and dried. If the fruits are purchased, it is better to cut the peel. Clean the surface from damage, remove the core;
Cut slices of the same thickness, approximately 5 mm, the shape does not matter. So that the fruits do not lose their appearance, it is better to prepare in small portions;
It is quite possible to avoid pulp oxidation in several ways. Dip the pieces in a solution of citric acid (3-4 g / 1 l). Boil in boiling water for five minutes or dip for 4-5 minutes in a special solution (1 teaspoon of salt per 1 liter of water).

dried apples- on the picture

Dry fruits in different ways:

On open air- for this, the prepared pieces are strung on a thread or spread on the surface, covered with gauze to avoid contact with insects, and turned over daily. A prerequisite for the method is dry and hot weather. In the sun, the product will reach readiness in 3-4 days, in the shade it will take about a week.
Drying in the oven- Relatively fast processing. It is necessary to place a baking sheet covered with parchment and lined with apple slices in an oven preheated to 80 degrees. After 30 minutes, reduce the temperature to 70 ° C and simmer for 5 hours. We turn the slices over, reduce the temperature to 50 ° C, cook for another 4 hours, not forgetting to turn the fruits over.
In the microwave (express method)- put the prepared pieces on a plate, dry in short segments for 30 seconds at a power of 200 watts. Each new entry, the slices are turned over. The whole process will take no more than 5 minutes.

These are the main and most simple recipes drying apples for the winter.

Apple juice - vitamins in liquid form

Apple juice is a storehouse of vitamins, especially in winter period. Skin, hair, nails will be immensely grateful for such top dressing, and adding apple juice to various lotions and masks will significantly accelerate the expected result. Fresh juice - great drink, but the necessary varieties of apples for cooking are not always at hand. In this case, canned Apple juice.

The process of making apple juice at home - in the photo

Varieties are suitable for its manufacture - Grushovka, Anis, Titovka, Antonovka, etc., since the fruits of these trees are distinguished by juiciness and excellent taste. Fruit should not have signs of spoilage, the presence of worms, it is better to stop at sweet and sour, ripe, strong specimens.

Wash the fruits thoroughly, peel, seed box, cut into slices;
Pass the slices through a juicer. Pour the juice into the pan no more than 2/3 and bring to 95 degrees with constant stirring. If sour apples were used to make the drink, add sugar (100 g / 1 l or more, depending on the variety);
During the sterilization process, foam forms on the surface of the juice, which must be removed;
Pour the resulting product into pasteurized hot bottles, roll up with a boiled lid;
Turn the jars upside down, wrap them in a blanket and leave for several days to cool completely.

homemade apple juice - pictured

Note to the hostess: during sterilization, apple juice is concentrated, so it should be immediately diluted with water or juice from zucchini. The proportion is as follows - 1 glass of zucchini juice per 3 liters of apple juice. From this, the taste will become tender, and the product itself will receive additional bonuses in the form of vitamins.

Apple marmalade - a delicious treat for the whole family

Apples, water and sugar - that's all you need to create a healthy and delicious marmalade from apples, which can be used as a dessert and used as a filling in pastries. Apple marmalade does not flow, does not change shape and has such a dense consistency that you can cut out various figures from it.

apple marmalade at home - pictured

For 2 kg of fruit you will need 500 g of sugar and 1 liter of water. Peeled and seeded apples cut and boil until soft;
Add granulated sugar, simmer over low heat until the mass begins to lag behind the bottom;
Put the resulting mass on parchment, greased butter smooth the surface and leave to dry

To preserve sweetness for the winter, the mass is laid out on a baking sheet covered with parchment, dried in the oven at a temperature of 160 degrees to the desired consistency. Then the marmalade is cooled, cut and stored in jars in the refrigerator all winter.

Note to the hostess: to improve the taste, the water intended for cooking the dessert can be boiled in advance by adding anise and cloves to it, strain the resulting infusion and use it to make sweets.

Cooking apple jam and sweet jam

Absolutely any variety can be used for apple jam, the main thing is that the fruit is not wormy, with intact skin, sweet, ripe and tough. If you prefer jam with sourness, unripe fruits are allowed. Before preparing the jam, the fruits are thoroughly washed, dried and cleaned of seeds. Do not remove the skin - so the slices do not fall apart. For the classic homemade dessert for the winter you will need - 2 kg of fruits, 1.5 kg granulated sugar, a pinch of cinnamon.

homemade jam from apples - in the photo

Cut fruits into plates or slices, put in a basin, cover with sugar and leave overnight;
Boil the resulting mixture for 7-10 minutes, while upper layer carefully move down so that it is well saturated with syrup. Remove foam;
Turn off and completely cool the mixture;
Repeat the process twice. At the last stage, add cinnamon;
Pour the finished dessert into prepared jars and roll up.

Note to the hostess: if a drop of syrup on a spoon does not spread and keeps its shape, the jam is ready.

Jam from apples is prepared in the same proportions as jam. The difference between jam and jam is that the first dessert should be with whole pieces fruits, and the second dish must be boiled to a thick, uniform mass. Therefore, if you want to cook a delicious jam, be sure to peel the apples and boil until tender. This is a simple recipe for harvesting apples for the winter, which can be used both independently (sweet for tea) and in the form various fillings for pies, rolls, buns.

Compote of apples and oranges for the winter

To get not only tasty, but beautiful compote of apples and oranges for the winter, it is better to take different varieties: red, green - will look great with orange orange. Due to the acid contained in the fruit, compote does not need additional sterilization. So, to prepare 3 liters of compote, you need:

compote of apples and oranges - in the photo
apple-orange compote - on the photo

Rinse and pit 5-7 apples, wash 1 orange thoroughly. Cut fruit into slices, arrange in jars;
Pour water into a saucepan and boil;
Pour the fruit with boiling water and leave for 10 minutes. Pour the liquid back into the saucepan, bring to a boil.
Pour 200 g of granulated sugar into a jar and pour fruit with boiling syrup;
Roll up cans, turn over, wrap, after a few days send to the shelf of winter blanks.

Such a compote is stored for up to three years (provided that your family will not know about it!).

Apple pastille for adults and children

To prepare marshmallow at home, any fruit is suitable: small, large, broken, wormy - everything can be peeled and cut. Take 1 kg of peeled apples and cook liquid puree. To do this, put the fruits in a saucepan, add 200 ml of purified water and heat over low heat to a temperature of + 80 ° C.

Now you need to cool the apple mass a little, separate it from the water and rub it through a sieve, or use a juicer for this purpose. Pour the remaining water from the saucepan into the thick mashed mass, add sugar (100 g) and put it on fire again. Boil until the contents of the saucepan are reduced by half and become thick enough.

The mass should be spread out in a thin layer (1.5-2 cm) on pre-prepared baking sheets, greased with sunflower refined oil. Now apple pastille should be cooked in the oven at a temperature of +80 ° ... + 90 ° С for 3-5 hours. In this case, the door must be slightly ajar, otherwise the product will be cooked.

alternative oven can also serve open air, though then the cooking process itself will take several days. Checking whether the apple marshmallow is ready or not is simple - if the product does not stick to your hands, you can remove it. Pastila from apples at home is ready to eat!

Apple cider - a drink for connoisseurs

For classic apple cider, it is desirable to use sweet and sour fruits.

apple cider- on the picture

Remove the seed pod and run the apples through a large meat grinder. The cake should not be too small, this will facilitate the process of squeezing the juice;
Put the resulting mass in a jar, add sugar at the rate of 100-150 g per 1 kg of fruit. Cover the container with gauze and put it in a warm place;
After a few days, the cake will rise to the top. It should be filtered and squeezed;
Add sugar to the resulting drink at the rate of 100 g per liter. Cover with a lid with a tube to remove the formation of air into a jar of water;
Leave to ferment for 20 days, then drain with a siphon.

Bottle and enjoy on cold evenings savoring your winter apple preparations.

Adjika is very fragrant, hot seasoning, which is not prepared 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 - sharp workpiece, which will improve any meat, fish, as well as vegetarian dish. Cooked by this recipe adjika turns out very tasty and beautiful red color.

Sun-dried apples can be eaten on their own (tasty to the point of impossibility!) or used for cooking home baking, desserts, drinks. Don't know how to cook dried apples? I will tell!

Fragrant, juicy, crunchy pickled apples are good and independent snack, and as a side dish to all kinds of dishes from meat. 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 extra 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 fig - delicious, healthy treat which keeps well in cartons or closed banks. 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 habitual recipes conservation, make 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. Recommend it 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.

apple jelly home-cooked is both delicious and healthy dish, which has excellent palatability. I’ll tell you a secret, such jelly is much tastier than store-bought!

Surely you love purchased 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 available all year round, but this is no reason to abandon the most delicious confiture which can be prepared at home. Take apples of any variety, and feel free to start creating a sweet masterpiece.

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

Wanna cook special jam? Make apple jam without water with ginger and lemon. I assure you, the taste of this wonderful jam will amaze you. Checked on own experience!

Great recipe cooking delicious jam from apples. Except 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!

Into the cold winter time There is nothing better than a cup of hot tea and fragrant jam to it. This jam is cooked on the basis sugar syrup, you get beautiful, transparent apple slices.

Jam from apples "White filling"

I went to the village and brought 2 kilograms of White Pouring apples, the idea was immediately 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 and 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 is jam when winter evening you open a jar of sweets for tea ... 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 to try, perhaps this method will appeal to you and replace traditional brew 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!

apple jam I've tried everything, it's really delicious! I suggest you try to change traditional recipe by adding another 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 favourite. To somehow diversify its taste, I tried a recipe for making jam from raspberries and apples.

I offer a simple quick recipe making jam from apples and black currants. The jam is thick and delicious.