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.

There are many apples in the orchards every year. Gardeners prepare them for the winter, putting them in boxes with wood shavings. But this is far from the only way to preserve fruit for food during the cold season. There are many recipes for original and tasty apple preparations: compotes, jams, jams, marmalade. We will talk about the most popular ways of processing apples.

There are many varieties of this fruit in the world. Each is unique in its own way. It depends on the variety what taste the harvest will have for the winter. Some gardeners assure that only late varieties need to close apples for the winter. Others argue that early varieties are stored no worse. Among the many recipes, everyone will find a delicacy to their taste. To prepare for the winter, you should select the right fruits.

Features of product selection

Only late-ripening apples are left fresh in winter. From summer varieties, jams and jams are prepared. For this purpose, the White Filling variety is quite suitable. Apple juice is very helpful. For harvesting for the winter, it is best to squeeze the juice from Antonovka. Apples are also unique in that these fruits can be used unripe. Vinegar is prepared from unripe fruits, which is successfully used in cooking and traditional medicine. Gourmets will love unusual cooking recipes combined with walnuts, lemon, ginger, bay leaf.

Preparing dishes

Blanks for the winter are packed in sterilized jars. Sterilization time depends on the container capacity. Half-liter jars are sterilized for a couple of 5 minutes by putting a boiling kettle on the spout. Glass jars with a capacity of 1 liter are sterilized for 10 minutes. Large jars are poured with boiling water and left in a water bath for 30 minutes.

Blanks are rolled up with metal lids. They should have an even shape and a good sealing gum.

What can be cooked from apples at home

The list of dishes that can be prepared from apples for the winter is very wide:

• jam,
• jam,
• puree,
• marmalade,
• jam,
• jelly,
• compote.

This is not a complete list of recipes. Each hostess will choose the best dishes for herself and will be able to cook them on her own.

For drying, the Melba variety is best suited. Any quantity can be dried. The advantage of dried apples is that they do not take up much space. You can store them in a cloth bag or paper bags.

Fruits are washed and dried. Washed fruits cut into circles of 5 mm thick. Arrange the slices on the dryer. You can send them to the oven, preheated to 100 degrees, and make sure that they do not burn. Sun drying is possible in good weather. Continue it until the maximum loss of moisture. It is good to dry late-ripening, winter varieties of apples. They don't darken.

Many people love pickled apples. Whole fruits are selected without any signs of spoilage. Preference is given to winter varieties. It is best to soak fruit in wooden tubs, but you can use enamel and ceramic dishes.

The dishes are washed thoroughly.

Prepare the brine. A simple brine is 10 liters of cold water, 10 g of table salt and a pound of sugar. Water is heated to a boil. Salt and sugar dissolve in it. 10 kg of orchard apples are put in a prepared container. Pour in cold brine. Put oppression on top. Store the workpiece in a cool place.

Cores are removed from 1 kg of apples. The skin is cleaned. The fruits are cut into slices. Put in a saucepan and pour a glass of water. Heated to a temperature of 100 degrees. Keep on fire for 20 minutes. Then they cool down. Grind in a blender or in another way. Add 150 g of sugar. Put on gas again and cook, stirring. Boiling indicates the readiness of the puree.

Jam

One of the dishes that is often prepared for the winter is apple jam. A kilogram of ripe fruit is boiled and mashed as above. A pound of sugar is added to the puree and put on gas. The mass is brought to a boil and boiled for 30-40 minutes.

In the process, stir constantly so that the jam does not burn.

When ready, hot jam is quickly laid out in jars prepared in advance.

Marmalade

Marmalade is an excellent delicacy for the winter. It takes a long time to do it, but it's worth it.

Wash 2.5 kg of fruit and cut into pieces. Put in a saucepan, pour a glass of water. Cook apples over low heat until soft. Puree soft fruits with a blender or pusher. Add 1.5 kg of sugar to the puree and cook until thickened over low heat for another 40 minutes. Put the thickened mass on a baking sheet covered with parchment paper. Smooth with a spoon and put in the oven, heated to 80 degrees, for 2 hours. The finished marmalade is covered with parchment, turned over and left to cool and dry for a day. Cut into pieces and store in a cool place.

Jam

You can make jam from apples for the winter. To do this, a kilogram of fruit is sorted, washed, cut into slices. The cut is folded into a basin, pour 300 ml of water with the addition of a teaspoon of citric acid. After 15 minutes, the water is drained, 800 g of sugar is added to the apples. Everything is left for 12 hours. When the apple mass releases juice, it is put on gas, heated to a boil and boiled for 10 minutes. Then remove from heat and leave to cool. The process is repeated three times. After the third boil, the jam can be considered ready.

Adjika is made from sour apples. For cooking you will need:

• red tomatoes - 3 kg;
• sour apples - 1 kg;
• garlic - 3 heads;
• chili pepper - 200 grams;
• vegetable oil - 250 g;
• salt - 3 tbsp. l.;
• sugar - 100 g.

Wash tomatoes with apples, peel and pass through a meat grinder. Put on gas and cook for 2.5 hours. Separately grind hot pepper and garlic in a blender. Add to boiled puree 30 minutes before the end of cooking. Add salt and sugar at the same time. Pour in vegetable oil. Pack adjika in pre-prepared glass jars.

Jam

Jam is one of the most delicious preparations for the winter. The fruits are peeled and cores. Peeled apples should be 1 kg. Cleanings are filled with water and put on gas. Boil for 15 minutes with the lid on. Peeled fruits are cut into pieces. Pour half a kilogram of sugar and shake so that the sugar is evenly distributed. Hot apple broth is poured into a container with fruit.

The mixture is put on the stove, heated strongly and boiled, removing the foam. Stirring constantly, the jam is brought to the desired density. This will take 30-40 minutes. The readiness of the jam is checked with a spoon: drip on a saucer, cool for 30 seconds, then spend on it with a spoon. If there are no traces left, a delicacy of fresh apples for the winter is ready.

Jelly

Jelly is a delicious delicacy reminiscent of summer. It is easy to cook because the recipe is simple. A pound of fruit is washed, peeled and cut into quarters. Put in a saucepan, add half a liter of water and 150 g of sugar. All together, cook over low heat until the apples soften. Then rub through a sieve, getting a sweet puree. Separately, 15 g of gelatin are dissolved in warm water. Gelatin is poured into applesauce and everything is mixed. The resulting mixture is poured into prepared containers. Store in small jars in the refrigerator.

Ketchup with plums

As homemade preparations from apples for the winter, you can make ketchup with plums. For ketchup you will need:

• red tomatoes - 3 kg;
• plums and apples - 1 kg each;
• onion - 3 pcs.;
• sugar - 200 g;
• table vinegar - 50 ml;
• salt - 1 tbsp. l.;
• ground black pepper - 10 g;
• ground cloves and cinnamon - 5 g each;
• ground red pepper - 3 g.

Tomatoes, apples, plums and onions are peeled, cut into pieces and scrolled in a meat grinder. Put the vegetable mixture on gas and heat to 100 degrees. After boiling, continue to cook for 2 hours on low heat. Stir with a wooden spoon as you go. Then remove the puree, cool and rub through a sieve. Add spices and boil for another 40 minutes over low heat. 5 minutes before the end of cooking, pour vinegar into ketchup and mix. Pour into hot jars.

Homemade preparations for the winter are inconceivable without apple compote. It's easy to roll it up. Compote will require 3-liter jars. For 1 jar take 750 g of fruit. They are washed, cleaned of seed pods. Cut into slices and put in a sterilized jar. Boil water in a saucepan. Boiling water is poured over the fruits in a jar and allowed to stand for a quarter of an hour. Then the apple infusion is poured into a saucepan, 300 grams of sugar are added and allowed to boil. After 2 minutes of boiling, the apples are again poured with boiling syrup and covered with lids.

Apple juice for the winter can be prepared with or without sugar. Juice is squeezed from ripe fruits. Jars or bottles are prepared in advance. They need to be washed and sterilized. The squeezed juice is poured into a saucepan.

Important: Do not use aluminum cookware.

Put on fire and bring to a temperature of about 90 degrees. As soon as bubbles and foam begin to rise from the bottom, the gas is turned off, the foam is removed, and the juice is poured into prepared containers and closed for the winter.

Vinegar

You can process apples into vinegar. Apple juice is squeezed to make vinegar. It is poured into sterilized jars, on the necks of which rubber gloves are put on, and left in a warm place. When the glove is inflated, the vinegar is poured into another jar.

The neck is closed and brought to full readiness for another two months.

Livka

Rinse 2 kg of apples, cut into slices and put in a jar. Boil and cool 1 liter of water. Dilute half a liter of vodka in it. Pour fruit with this composition. Close the jar with a lid and leave for two weeks. Then filter through cheesecloth. Prepare syrup from a liter of water and a kilogram of sugar. Chilled syrup, apple infusion and another half-liter of vodka mix, pour into a jar, cork with a lid. Leave the mixture in a cool place. After 3 days, the liqueur will be ready. This is one of the options for spinning apples for the winter.

Tincture

Moonshine apple tincture is a great alternative to industrial alcoholic beverages. Two kilograms of washed and chopped fruits are placed in a glass jar and poured with a liter of homemade moonshine. The jar is closed with a lid and insisted for 10 days. After that, the drink is ready for storage and consumption. The tincture can be stored in a jar. But it is better to filter through cheesecloth and pour into smaller containers, for example, into bottles.

Paste

For processing apples into marshmallows, their number does not matter. The fruits are washed. Clean and put in the pan as much as will fit. Add 250 g of water and cook over low heat, covered with a lid. As soon as the fruits are freely pierced with a fork, the water is drained, and the fruits are mashed with a blender. Cover a baking sheet with parchment paper and apply a thin layer of applesauce on it. The baking sheet is placed in the oven on the weakest fire. Do not close the door. Pastila is dried for 10 hours. When it stops sticking to the hands, it is carefully removed, rolled into rolls and cut into portions. It takes a lot of time, but the treats are worth it.

Freezing apples is the easiest of the preparations for the winter. The fruits should be washed and dried. Then cut them into slices. Spread the slices on a plastic wrap so that they do not touch each other. In this form, they are sent to the freezer for 3 hours. When the slices are frozen, they are put in bags and stored in the freezer.

Mustard with apples

3 washed apples are baked in the oven until soft. Then the fruit should be cooled. Pour 3 tablespoons of vinegar into the pan, spread 3 pcs. cloves and add half a teaspoon of cinnamon. All together are heated to a boil, then cooled and rubbed through a sieve. 40 g of mustard powder are poured into applesauce and everything is mixed. Add a tablespoon of honey and vinegar mixture, mix again. Seasoning can be prepared ahead of time. Many delicious dishes are prepared with it.

There are a huge number of varieties of apples in the world, but one of the most beloved is, of course, Antonovka. Their delicate and delicate aroma cannot be confused with anything else. The main advantage of these apples is the preservation of all tastes and smells with various types of preparations. That is why housewives are so fond of preparing compotes from them for the winter, fermenting them and, of course, making jam. We have selected for you a lot of simple and very tasty recipes for winter preparations from Antonovka.

canned apples

For this blank, we need glass containers with a volume of 3 liters. They must be thoroughly washed and sterilized. After that, you can start preparing raw materials. We sort the apples, wash them. Qualitatively remove the core, and then cut into equal slices.

We transfer the resulting pieces into jars up to the very neck, after which we prepare a sweet syrup. One jar will require a glass of granulated sugar and 1.5 water. Pour hot syrup over apples. As soon as the containers have cooled, they must be boiled, and then sealed. Turn upside down. Cover with a thick cloth or blanket and let stand for a day. After that, we transfer to the basement or other cool place for storage.

Jam slices from Antonovka

Antonovka jam is no less tasty.

In order to prepare it, you need to take the following ingredients:

• apples - 1 kg;
• granulated sugar - 1 kg;
• purified water - 1 l;
• salt - a couple of large spoons.

Cooking:

We wash the apples. We take off the skin. Thanks to this, the jam will turn out more tender. Also be sure to cut out the core. After that, cut the fruit into small slices. The fruits prepared in this way are placed in salt water for half an hour. This technique will help preserve the beautiful color of the fruit. Thanks to this pre-treatment, the apples will not darken. After such a manipulation, the apples should be thoroughly washed under running water.

Then you need to take a container in which the dessert will be cooked. Fruits are spread evenly in layers. Each of them is sprinkled with sugar. The mass is left to infuse until the fruits produce juice. Once this has happened, you can put the apples on the fire. As soon as the dessert boils, it must be turned off and left to infuse for 6 hours, after which the manipulations are repeated 3 more times. After that, the jam is ready and it can be closed for the winter.

Classic jam from Antonovka

If the household loves sweet pies and pies, you can make jam from Antonovka. It will make a great baking topping.

For a classic recipe, we need the following ingredients:

• water - 300 ml;
• antonovka - 4 kg;
• granulated sugar - 1.5 kg.

Cooking:

My apples, remove the middle and cut the fruit so that we get 8 equal slices. The resulting slices are transferred to a separate container and filled with water. We put the mass on a small fire and bring to a soft consistency. On average, this will take about half an hour. Cool the resulting composition, and then grind through a sieve or colander.

In order for the apple mass to acquire a thick state, it is necessary to introduce sugar, and then put the mass on fire and cook until the required density. The longer the jam cooks, the thicker it will be. On average, it will take us about 1.5 hours.

Pour the cooled jam into pre-prepared jars, and then cork with lids. Tasty, fragrant, healthy jam from Antonovka for the winter is ready. It can be used as a delicious filling for pancakes, pies, pies. You can also just serve it with tea.

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 blanks. 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

26.05.2017 14 061

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 jam, but delicious jam, compote, marshmallow and even cider! Simple recipes at home are not at all difficult to make, the main thing is to allocate free time and collect delicious fruits in the country! And the golden rules of experienced housewives will help you.

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
varieties such as Antonovka, Titovka, Aport, White filling are well suited.

1. 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;
2. 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;
3. 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 - pictured

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 basic and simplest recipes for drying apples for the winter.

Apple juice - vitamins in liquid form

Apple juice is a storehouse of vitamins, especially in winter. 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. Freshly squeezed juice is an excellent drink, but the necessary varieties of apples for cooking are not always at hand. In this case, canned apple juice is an alternative.

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.

1. Wash the fruits thoroughly, peel, seed box, cut into slices;
2. 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);
3. During the sterilization process, foam forms on the surface of the juice, which must be removed;
4. Pour the resulting product into pasteurized hot bottles, roll up with a boiled lid;
5. 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 are all you need to create a healthy and tasty apple marmalade that 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

1. 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;
2. Add granulated sugar, simmer over low heat until the mass begins to lag behind the bottom;
3. Put the resulting mass on parchment, greased with 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 a classic homemade dessert for the winter, you will need - 2 kg of fruit, 1.5 kg of granulated sugar, a pinch of cinnamon.

homemade jam from apples - in the photo

1. Cut fruits into plates or slices, put in a basin, cover with sugar and leave overnight;
2. Boil the resulting mixture for 7-10 minutes, while the top layer is gently moved down so that it is well saturated with syrup. Remove foam;
3. Turn off and completely cool the mixture;
4. Repeat the process twice. At the last stage, add cinnamon;
5. 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 of fruit, and the second dish should be boiled down 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 (sweetness for tea), and in the form of 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 - they will look great with an 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

1. Rinse and pit 5-7 apples, wash 1 orange thoroughly. Cut fruit into slices, arrange in jars;
2. Pour water into a saucepan and boil;
3. Pour the fruit with boiling water and leave for 10 minutes. Pour the liquid back into the saucepan, bring to a boil.
4. Pour 200 g of granulated sugar into a jar and pour fruit with boiling syrup;
5. 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 a 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 refined sunflower 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.

Open air can also serve as an alternative to the oven, although 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 - pictured

1. 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;
2. 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;
3. After a few days, the cake will rise to the top. It should be filtered and squeezed;
4. 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;
5. Leave to ferment for 20 days, then drain with a siphon.

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