Apple syrup produces excellent vitamin juice, and canned apples serve as a juicy filling for baking. Cooked apples in syrup will help replenish the supply of vitamins in the winter and allow you to enjoy a fruit dessert.

Apples in syrup - recipe

Apples - an incredibly versatile product, involving various methods of harvesting. To master them is easy enough if you follow the recommendations. Before you cook the apples in the syrup, you should carefully examine the fruits and sort them out. Ingredients for cooking ingredients should be wide, so that the moisture evaporates and stainless, so that the bottom does not burn.

Ingredients:

• apples - 750 g;
• sugar - 550 g;
• water - 950 ml;
• citric acid - 5 g

Cooking

Rinse the enumerated apples, dry and cut the tail from the opposite side of the stalk. Pin the apples with a toothpick over the entire area. Dissolve sugar in water, bring to a boil and hold for a while on the stove until it is completely dissolved. Fill the apples with syrup, cool, drain the syrup, reheat again and fill them with fruit. This procedure is repeated three times. Add citric acid to the syrup, transfer the apples to a sterile jar and fill them with syrup. Roll the jar lid and after cooling, store for storage.

Clear jam in apple syrup

Using fruits and sugar in equal proportions without adding water, you can make fragrant jam from apples, sliced ​​in syrup. It is this kind of slicing that makes it possible to soak each fruit piece with sugar syrup.

Ingredients:

• sugar - 950 g;
• apples - 950 g

Cooking

Wash the dried apples, remove the seeds and cut into slices. Put the slices of apples in a wide container and sprinkle with sugar. Leave the fruit for a long time to highlight the juice, then boil for a quarter of an hour and leave to cool. This procedure is repeated three times. Prepare the jam while still hot pour over and close the lids. Keep cool.

Canned apples in sugar syrup

Ingredients:

• apples -1.5 kg;
• sugar - 250 g;
• water - 1.8 l.

Cooking

In the prepared apples, remove the core without cutting the fruit. Place the apples firmly in a sterile jar. Fill the contents of the container with boiling water and leave for half an hour. After that, repeat the fill again, maintaining a half-hour infusion. Drain the water from the tank, boil it for a couple of minutes, add sugar and cook a little until it is completely dissolved. Fill the apples with syrup and close with a clean lid. Turn the can upside down and wrap. After cooling, move the stock into a cool place for storage.

Fruits and berries

Description

Ingredients

Steps

To create this preservation, we need not so many ingredients, but it would be good to choose the right apples. The right apples are all natural and juicy fruits that you have gathered in your own garden or bought in the market. As for the variety of apples, then you can safely rely on your taste. Carefully wash the fruit and using a special device cut out cores from apples. If you do not have such a device, then you can immediately cut the apples in half and carefully cut the core with a knife.



At this stage, the apples must be cut as shown in the photo and put in a glass jar. Containers for storage of preservation should be thoroughly washed in advance in boiling water with soda. The most convenient way is to use 3-liter jars for storing a similar billet.



The basis for the syrup here is ordinary water, which at this stage must be brought to a boil in a saucepan or a saucepan. We pour apples in a jar with boiling water, but neatly, otherwise the glass will burst due to the temperature drop. On top of the neck of the jar, we loosely cover the lid and leave apples for the next 15 minutes.



After the specified time, gently pour the water back into the pan and bring it to a boil again. We repeat the above manipulations two more times.



Before the third final pouring of boiling water, we pour the amount of granulated sugar specified in the ingredients into a jar of apples. Now the banks tightly and hermetically roll up prepared sterilized lids.



Traditionally, we turn the conservation upside down and in this form leave for the next 8-10 hours. When the billet is completely cooled, transfer the jars to the pantry or cool cellar. Apples in syrup for the winter are ready for the simplest and most delicious recipe.



Enjoy your meal!

We have a lot of apples this year, and I decided to make several different blanks to satisfy the tastes of all the households. Apples in syrup - quite simple, but very tasty preparation. When in the winter you want something sweet, you can always open a jar and enjoy the fragrant apples with pleasure.

The syrup, in which the apples will be located, will not be left without attention either: you can simply dilute it with water and drink instead of compote, but you can give more widespread use, for example, soak biscuits for cake. Also, the syrup is suitable for making jelly. I prepared a 1.5 liter can.

For harvesting apples in the syrup for the winter to prepare dense apples, sugar and water.

Each apple is cut in half, and then each half into 2-3 lobes, depending on the size of the apple. Cut the cores with seeds.

Jar filled with slices of apples to the top.

Boil water in a saucepan, pour the apples in the jar for 20 minutes. Cover the jar with a lid. You can use both seals and screw caps.

After a while, pour the syrup from the jar into the pan and add the sugar. Put the pot on the fire and cook until the sugar is dissolved.

Hot syrup pour apple slices in a jar, tightly tighten the lid. Immediately turn the jar and wrap well until cool. Apples in syrup with slices are ready for winter!

Harvested apples for the winter in syrup are well stored at room temperature. And in cold times, such apples will definitely be in demand and will blend gloomy gray days.

Delicious blanks you!

Juicy, tender apples in the syrup for the winter without sterilization retain their natural flavor, becoming only more sweeter. The pieces of this fruit remain almost as solid as the fresh ones, so it is very easy to eat them, taking them from the jar. And if you also pour them with vanilla ice cream, then it is better not to find a dessert. Sweet syrup can also be applied in business. Slightly dilute it with boiled water and serve instead of juice. Canned apples are perfect for making all sorts of baked goods with them. Buns and pies, twigs and slouchy - with this filling everything will be a terrific delicacy. Tasty also turns out and that also will not be superfluous in winter. Preparing such preservation for the winter is quite simple and very fast.

Ingredients:
- 1.5 kg of apples,
- 300 grams of sugar,
- 1 liter of water.




  To prepare apples in syrup, fruit can be taken of any varieties. True, it is better to abstain from sour Antonovka. It will definitely need more sugar, and still honey slices will not work.
  So wash the fruit. We take out the tails and divide into several parts. If you have large fruits, then you can cut it into 4-6 parts, small apples can be divided into halves. In a circular motion, we cut out solid centers with seeds. There are rotten places, they also can not be left and removed entirely. But the skin is better to leave. With it, the apples will keep their shape and firmness better.

  Prepare the packaging for twisting, sterilizing jars and boiling lids. Fill containers with pieces of apples.

  Bring water to a boil, pouring it into a saucepan or kettle. And pour the boiling water with cans of fruit. Cover the banks with lids.

  We wait for twenty minutes, and then pour it back into the pan. Pour sugar there and boil the syrup, just heating it to 100 degrees.

  With this sweet little water we fill to the brim of the jar and roll it up with the lids, turn the top upside down.
   We make a thermal bath for conservation by wrapping a twist with a warm piece of fabric. And only a day later we transfer to the balcony or to the shelf of the storeroom.

Tips: if you want to give the original delicate flavor that will not interrupt the main smell, but only mixed in, put a twig in a jar. Black currant berries will add a little sourness. They also paint the syrup in slightly pink tones. Just do not put a whole handful, otherwise you can perekislit.
  Old Town Les