Apples in syrup for the winter: recipes

Why cover apples for the winter?

When summer ends, autumn comes, and the time for apples begins in all gardens. Today on store shelves there is a huge variety of fruits from other warm countries, but unlike our own - homemade and local apples - they are not as healthy and tasty.

In autumn, apples fall to the ground, trees bend from the weight of the fruits, which can be useful for twisting compotes, jams or syrups with pieces of fruit. Apples are a very healthy product; they are rich in vitamins and nutrients that are so lacking in winter and early spring. Compotes and simply closed apples in jars will be an excellent addition to the table in the form of dessert, will decorate any cold evening and are perfect for tea drinking.

Canned apples have a special aroma that develops after several months spent in a jar with syrup. There are many ways to roll apples: whole, in pieces, in syrup with nuts, with the addition of other fruits - each of which has a unique taste. Even the smallest children will enjoy eating compote or apple slices.

Principles of preparing apples for the winter

If you follow a few simple rules, it will be much easier to prepare fruits; they will come out tastier and fresher:

For canning, it is necessary to use only fresh, elastic and hard fruits, because under the influence of cooking and syrup they will soften.
The fruits must first be carefully sorted, damaged units removed, dried and cut in half, and the core removed.
In sweet syrup for pouring apples, the sugar content should not exceed eighty percent, otherwise the fruits may become candied.
For preservation, use only glass jars that have been previously sterilized along with their lids. Sterilization can be carried out in an oven at one hundred degrees or boiled for an hour.
It is also advisable to treat all cutlery that you will have to work with during the preservation process so that possible microbes do not get into the closed apples, because they may deteriorate or swell.
You should only store jars in a cool, dark place, as exposure to sunlight or warm air will start the fermentation process in the jar.

Apples in sweet sugar syrup for the winter - preparation secrets

Knowledgeable housewives always follow certain rules that allow them to preserve food for a long time. Harvesting apples also requires some knowledge.

What apples are harvested? Any variety is suitable, from early white filling to late Antonovka.
Select only fresh fruits that have not been lying around - dense, elastic. Discard the carrion and use it for jam.
Sort out the fruits, wrinkled, spoiled, broken - not for preservation, it is better to cook jam from them.
The sugar in the syrup should not exceed 80%, otherwise the fruits will become candied during storage.
If you start cutting the fruit into slices, do not make it too small, since heat treatment may cause thin pieces to lose their shape.
Are you afraid that the apples will darken where they are cut? Keep them in a 1% saline solution.

Classic recipe for cinnamon apple slices

The recipe will require the following products:

0.5 kg of fresh apples;
0.3 kg granulated sugar;
a cinnamon stick or a few pinches of ground spice to taste;
1 teaspoon of citric acid;
2 tbsp. clean boiled water.

Step-by-step preparation:

All fruits need to be washed, damaged ones removed, dried on a paper towel, then the seeds removed and cut into slices.
Heat all the water specified in the recipe, add sugar and cook for ten minutes until the crystals dissolve and the syrup begins to thicken. Two half-liter jars will be enough to spin this amount of fruit.
Place a cinnamon stick or sprinkle spice powder on the bottom of the container, then add apple slices. Syrup is poured on top so that it reaches the neck of the jar and citric acid is sprinkled on top.
Containers of fruit are pasteurized in boiling water for ten minutes, after which they are closed with tin lids and placed upside down under a warm blanket to cool.
After two days, the apples will have completely cooled down and can be stored in a cool place until winter.

A simple recipe without adding spices

Ingredients for cooking:

2 kg whole apples;
0.8 kg sugar;
2 liters of boiled water;
2 tbsp. spoons of lemon juice.

The first step is to rinse the fruit and let it drain, divide each apple in half and remove the core, then cut into slices half a centimeter thick. Next, pour water into a saucepan, heat until boiling and add sugar and lemon juice. The syrup should simmer for fifteen minutes to thicken.

Then the fruit slices are dipped into the hot mixture, the contents of the pan are stirred and boiled for a couple of minutes over low heat. Then they transfer the hot apples into sterilized jars using a slotted spoon, which has previously been scalded with boiling water, after which they put the syrup back on the stove and bring to a boil.

Now fill the jars with apples with syrup so that it reaches the top of the container, and roll them up with tin lids. Each jar is inverted and cooled before being stored in a cool, dark place for many months.

Step-by-step preparation of apples for the winter, canned in syrup.

Preparation of syrup.

I cook fruit in a 6-liter saucepan - it’s convenient because... yields 11 (700 ml) jars of product. I add water and sugar one time. Add 4 liters of 500 ml to the pan and bring to a boil. As soon as the water boils, I pour in an incomplete 700 ml jar of sugar. We don’t like very sweet apples, and our variety is sour, so I take exactly this amount of sugar. But if you like a pronounced sweet taste, then you can add a liter jar of sugar instead of 700 ml. While the sugar syrup is boiling, prepare the pears.

Preparing apples.

Before starting the cooking process, the apples must be thoroughly washed and then cut into pieces. To do this, take an apple and cut it into four halves. You need to remove the core and seeds from each half. If the fruits have damage in the form of wormholes and rotting, then they also need to be removed. After some time, the apples are prepared, now you can proceed to the next stage.

Heat treatment.

Since apples have a certain hardness, the best and fastest option is short-term heat treatment. As seen earlier, I added water and sugar to the pan in such a way that there was room left for laying the fruits.

It is best to add apples in small portions at once, in my case - 1 kg each. because If you add one piece at a time, there is a possibility of uneven boiling. The first fruits may become boiled, but the last ones may not be fully cooked, so it is better to add the whole amount at once. And what norm you will have all depends on the space you have set aside for this.

The syrup has boiled, put the pears in and leave them in the liquid for 2 minutes - whether the water boils or not. Cover the entire contents with a lid and stir the apples twice with an interval of 1 minute.

Please note that if your apple variety is loose, then you need to blanch it for 1 minute. Otherwise, there is a risk that your fruits will simply boil over.

We roll out the products.

As soon as the allotted time has passed, remove the apple pieces with a slotted spoon and place them in sterilized jars. I have a very convenient device - a funnel with a wide neck, which I insert into a jar and calmly pour in the fruit. After the first batch has been added, shake the jar and distribute the apples inside the container. As soon as the last apple is placed in the jar, cover it with a sterilized lid and leave until the syrup is poured.

As soon as the fruits are all redistributed to the banks, we begin the final process. We take a jar of apples, put it in a deep plate - this is in case the jar bursts, then the syrup will not spill on the table, but will remain in the plate. So, don’t pour the boiling syrup to the top, but leave it 3 cm below the top edge of the jar. Then pour in 0.5 teaspoons of 70% vinegar essence and add syrup so that it fills the jar to the top.

The syrup we fill the jars with is enough for 10 (700 ml) jars. But because I didn’t fill all the jars tightly with apples - I had enough for one more jar. The only thing is that there wasn’t enough syrup for this jar, but I wasn’t upset, and did this.

I poured 1 tbsp into the jar. spoon of sugar. I boiled water in a kettle and poured this boiling water over the apples and sugar, but not to the top. Then I added 0.5 teaspoons of vinegar essence 70% and only then poured boiling water over the entire contents of the jar to the very top.

Now all we have to do is roll up the lid of the jar, turn it slightly (check to see if it holds firmly), turn the jar upside down and wrap it in a warm blanket for 24 hours. Then you can move it to a cool room. We do this procedure with each jar. This recipe makes 10 cans (700 ml).

The conservation process is completed. Enjoy eating canned apples in winter.

Good luck!

apples for the winter, canned in syrup. By. The nutritional value:

Calories: 4310 kcal.,
Fat: 0 g.
Carbohydrates: 0 g.

Flavored apples with the addition of saffron

The recipe will require the following ingredients:

1 kg of green apples;
1/4 teaspoon saffron;
0.3 kg granulated sugar;
0.75 liters of boiled water.

First of all, pour water into the saucepan and boil it, then add sugar and stir so that it does not stick to the bottom of the container. Add saffron to the hot syrup, stir and bring to a boil again, after which the liquid is boiled for no more than ten minutes until the sugar is completely dissolved and the syrup becomes amber in color.

From clean and selected apples, the core is cut out, the seeds are removed and the fruit is cut into slices at your discretion. Then the pieces of apples are dipped into boiling syrup and stirred carefully so as not to damage the pulp of the fruit. Boil the pieces in syrup for about fifteen minutes so that the apples do not have time to boil and turn into mush.

Next, the mass with fruit and syrup is poured into sterilized jars and sealed with lids. For the first two days they are stored upside down under a blanket, then they are put away in a cellar, garage or refrigerator for further use.

Recipe for spiced apples in syrup

For one half-liter jar you need to take:

0.3 kilograms of sour fruits;
a pea of allspice and a few cloves;
0.2 kilograms of sugar;
two tablespoons of ground cinnamon;
a whisper of vanillin;
one and a half glasses of water.

The first step is to wash the apples and cut them into slices. Place cloves and allspice at the bottom of a clean jar, then place the fruit on top. At this time, boil water and pour it into jars, cover with lids and leave for half an hour. Then pour the water from the container into the pan and bring to a boil.

Next, add sugar and vanilla with cinnamon, mix and cook the syrup for about ten minutes. Fill the container with apple slices with syrup and screw on the lids. Leave the jars to cool upside down, then put the preserves away until winter in a dark and cool place.

Preparing apples for the winter - recipes on Shefmarket

The beautiful summer ends and autumn begins. A fertile season, rich in such an amazing fruit as apples. Red, green, yellow, sour and sweet - complete abundance for every taste and color.

It is in autumn that apples are juicy and filled with vitamins. Having grown up under the rays of the warm sun, they retain the memory of the past summer. The best recipes for apple preparations for the winter will help preserve memories of the warmth of the sun.

Jam “Sunny”

Apple and pumpkin jam

Autumn is rich not only in apples, for example, pumpkin - why not company with fruits? It is rich in potassium, fluorine, magnesium, as well as vitamins E, C, PP and group B. Therefore, pumpkin and apples will be an excellent combination.

For the recipe you will need:

pumpkin - 500 grams;
apples - 500 grams;
lemon - 1 piece;
sugar - 500 grams.

You can adjust the sweetness at your discretion or replace some of the sugar with honey. This recipe for preparing apples for the winter does not require much effort, but the result is excellent! Preparation procedure:

Peel the lemon zest and squeeze out the juice.
Peel the apples, add water (2 cups) and make a decoction.
Grate the apples and pumpkin and pour lemon juice over them.
Mix apples, pumpkin and lemon zest.
Pour the broth over the mixture and add sugar.
When the mixture turns light yellow, turn it off and roll it into jars.

This is not only tasty, but also healthy recipe. Fruits and vegetables saturate the body with vitamins, increase immunity and will be first aid for colds.

Confiture “Gourmet’s Happiness”

Apple confiture

Not everyone likes sugary-sweet jams, and this is where confiture comes to the rescue. This is a jelly-like jam with a pleasant consistency and a breathtaking aroma.

The taste of apples in confiture remains natural and natural. Both household members and guests will like this preparation of apples for the winter.

Everyone will try to find out the secret of cooking, despite the fact that it is extremely simple.

Ingredients:

sweet and sour apples - 1 kg;
sugar - 300 grams;
lemon juice - 2 tbsp.

Cooking sequence:

Sort and wash the apples. Cut them in half and remove the core; if the peel is thick, remove that too.
Cut the fruit into cubes or half rings.
Fill the mixture with sugar, add lemon juice, and fill the mixture one third with clean water.
Place the container with the contents and bring to a boil, stirring constantly.
After boiling, reduce the heat to low and leave for 30-40 minutes, stirring from time to time and skimming off the foam.
You can determine readiness by a drop of syrup - if it does not spread, then you can remove it from the heat.
Pour into sterilized jars.

You should choose slightly unripe apples for confiture and cook the mixture in a saucepan with a thick bottom.

To make the dish truly unusual, you can add vanilla, cloves or cinnamon. The sweetness is perfect for filling cakes and pies, and little children will devour porridge with confiture on both cheeks.

Candied fruits “Amber slices”

Candied apples

In winter, it is better to eat candied fruits instead of sweets. They are rich in vitamins and do not contain preservatives or dyes.

To prepare you will need:

apples - 1.2 kg;
sugar - 600 grams;
lemon - 1 piece;
powdered sugar;
cinnamon, vanilla - to taste.

Step by step recipe:

Remove the core from the apples and cut into slices.
Mix 2 cups of water and half the sugar and prepare syrup.
After the sugar has dissolved, add the apples to the syrup.
Cook until the slices become translucent and begin to brown.
Add the rest of the sugar, citrus zest and, if desired, spices.
Cook until thickened.
Place the apple slices on a baking sheet lined with parchment and greased with oil.
Dry in the oven at 55ºC for 1.5 hours. Leave the oven ajar. Leave for a day. The next day, repeat the procedure.
Sprinkle the finished slices with powdered sugar and place in a glass jar that closes well.

Should be stored in a dark place at a temperature of 18º-20ºС. It’s unlikely that such a healthy alternative to store-bought sweets will last until winter, so you should prepare a large portion right away!

This is just a small part of apple preparations for the winter, which will diversify the usual diet with bright colors and nutrients!

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Apples in syrup with currants

To prepare you will need the following products:

1 kg apples;
1 liter of currant juice;
0.5 kg granulated sugar.

First, clean apples are cut into slices and loaded into clean glass jars. At this time, currant juice is brought to a boil, sugar is added and simmered over low heat until all sugar crystals dissolve. When the syrup from the juice is ready, pour it over the apple slices in jars and cover with lids.

Next, you need to send the containers for sterilization in boiling water, then roll up the lids and store them upside down under a blanket to cool for a couple of days, and then into a dark and cold room until winter.

Apple slices in vanilla syrup

Ingredients needed to seal one half liter jar:

five small apples of the same size;
0.4 kg sugar;
a pinch of vanillin, salt;
0.75 l of water;
a pinch of citric acid.

Step-by-step preparation:

The fruits are washed, cleaned of dirt and cut into small slices, after removing the core.
The jars are sterilized in an oven at one hundred degrees or boiled in boiling water for an hour, after which they are cooled at room temperature. The lids are sterilized in boiling water for fifteen minutes.
Next, put the apple slices in jars, pour boiling water over them and leave for fifteen minutes, after which the water is poured into a saucepan, sugar and vanillin are added.
Citric acid is diluted in a glass with two tablespoons of hot water, then poured into hot syrup.
Fill jars with apple pieces with hot syrup, roll up the lids and turn over to cool further. Store pickled fruits in jars only in the cellar, refrigerator or garage, where there is no light and it is cool.

How and how much to cook thick jam from pears for the winter at home, with and without sugar

At the end of summer, the harvest of juicy and sweet pears begins. As a rule, this fruit is preferred to be consumed fresh or prepared dried for compote. But no less amazing and tasty delicacy is jam made from ripe pears. Thanks to its special structure, the delicacy is thick, dense and perfect for various baked goods. The recipes for making pear jam are extremely simple, and the result will definitely please the whole family.

Specifics of preparing jam

Even overripe and damaged fruits are suitable for high-quality jam. Imperfections can be easily removed, and soft pears are much easier to puree.

On a note! Pears are often combined with other aromatic fruits.

For a pronounced taste, various spices and additional components are added: lemon or orange zest, vanillin, cardamom, cinnamon. Since pears are already quite sweet, there is no need to use large amounts of sugar. Both garden fruits and wild pears are suitable for delicious jam.

Preparation of the main ingredient

The selected fruits must undergo careful preparation. Processing the main ingredient for making jam involves several steps: washing, drying and peeling and peeling. After processing, actions depend on personal preference. Some fruits are passed through a meat grinder, others are boiled and pureed in a blender. And all methods for this are ideal.

Methods for making pear jam at home

A delicious dish of ripe pears can be prepared in different ways - each recipe has its own individual characteristics. There are classic options and unusual ways to prepare treats at home.

A simple recipe for the winter

The best option is to follow the classic recipe if there is no experience or practical knowledge in this matter. In terms of time, such a preparation will not cook for long.

1.5 kilograms of ripe pears;
glass of water;
500 grams of sugar;
dessert spoon of citric acid.

How to prepare: finely chop the processed fruits, sprinkle with sugar and leave overnight so that the pears release their juice. Then place over medium heat and cook until boiling. Boil for no more than 10 minutes. Repeat the procedure several more times to thicken the consistency.

Pear jam through a meat grinder, step-by-step recipe

You can prepare delicious jam in different ways. But for consistency, uniformity and thick form, improvised kitchen utensils are used. A mechanical or electric meat grinder will do. Ingredients:

2 kilograms of fruits;
800 grams of sugar;
half a teaspoon of citric acid;
a pinch of vanillin.

How to prepare: Wash the pears, cut them into slices and remove the seed box. The peel will be crushed in a meat grinder, so it does not need to be removed. Then pass the fruit through the device. You can repeat the action if necessary. Place the gruel in a saucepan, add all other ingredients. Give it time to brew. Place on the fire and boil. Skim off the foam during cooking. Boil the mixture over low heat for half an hour. Pour into jars.

In a slow cooker

Modern kitchen devices are the best option for making various winter preparations or simply aromatic pear treats. Cooking in a slow cooker is an elementary process. It may take several brews to thicken. Ingredients:

1.5 kilograms of pears;
600 grams of sugar;
teaspoon of citric acid;
150 grams of water.

How to prepare: wash, peel and cut the fruits. Place in the bowl of the device and sprinkle with sugar. Turn on the “Heating” mode and wait for complete dissolution. Add water and activate the “Extinguishing” mode. Automatic mode is set for half an hour. Grind the softened fruits in a blender or rub through a sieve. Place back in the slow cooker and simmer for another 20 minutes. Transfer to sterile jars.

Secrets of cooking apples in syrup

In the process of canning apples, some rules are followed and secrets are taken into account:

Apples should not be crushed too much, because during the cooking and canning process they will lose their shape and turn into puree.
It is best to take slightly unripe and strong fruits so that they do not fall apart under the influence of temperature.
To prevent apples from darkening during cooking, they can be kept in a one percent vinegar solution for twenty minutes.
When pouring fruit, the temperature of the liquid should be at least seventy degrees.
Preservation can be stored on an insulated and closed balcony, but should be used only before the onset of warm weather.

Whole apples in sweet filling

This recipe for storing fruits in jars for the winter does not require long-term processing, which allows you to preserve the maximum amount of nutrients. It is only important to select dense, elastic and ripe apples so that they are not spoiled. To prepare whole apples in syrup, you will need the following ingredients: 1.5 kilograms of apples, one liter of water; 300 grams of sugar.

Wash the apples and sort them into clean and sterilized jars. You need to put a container of water on the fire, gradually pour sugar into it and bring to a boil, boil for ten minutes to get a thick syrup. Pour the hot liquid into jars of apples, close the lids and wait five minutes, then drain the syrup and boil a second time.

Then fill the container with the fruits again with boiling liquid, roll up the lids and store in a dark and cool room so that the apples can soak in the sugar syrup. Canning in this way allows you to preserve the fruit in its entirety.

These apples can be preserved and used in pieces or whole in sugar syrup in various dishes, desserts or sauces. Apples turn out very juicy, sweet and aromatic if you add the following spices: cinnamon, saffron, vanillin, cloves and others.

Pies, pies, soufflés, as well as a large number of other sweets can be easily prepared using home-canned fruits. They are perfect for any home tea party on a winter evening with your family. The calorie content of such a delicacy is quite low: 450 kcal per hundred grams of product. Bon appetit!

Steps

To prepare delicious canned apples in syrup, select the healthiest fruits corresponding to the stage of ripeness, selected for variety and quality. Do not forget that even one slightly spoiled fruit can harm the entire apple preparation.
Next, separate the prepared apples from the stalk and rinse thoroughly in cold water.
Rinse and sterilize the jars, then fill most of them with clean fruit.
Then add a few sprigs of dried mint to the preparations. If desired, this additional ingredient can be replaced with cinnamon, cloves or vanilla. Each component from the proposed list will give the preserved apples a pleasant aroma and exquisite taste.
In a separate container, bring water to a boil, then fill all the jars with fruit with it. Cover the pieces with lids and leave them to steep for the next twenty minutes.
Afterwards, put special lids with holes on the jars and pour the infused liquid through them back into the pan.
Add granulated sugar to this liquid and boil the resulting syrup. After boiling, immediately remove it from the heat.
Pour the prepared sugar syrup over the fruit to the very top of the jars. If there is suddenly not enough of it, then fill the empty space of the jars with regular boiling water.
Using a special seaming machine, seal all jars of apples hermetically. Immediately turn closed pieces upside down.
The next day, transfer the preservation to a dark, cool place for further storage.
Juicy sweet apples, canned whole in syrup with mint, are ready for the winter. Bon appetit!