White filling is a summer, fragrant and unusually tasty apples that contain a lot of vitamin C. In winter they cannot be found, and products with a high nitrate content are presented on the shelves in the store. How to be? There is only one way out - to prepare fruits for future use in order to pamper relatives with tasty and healthy products in the cold.

A simple recipe for preserving whole apples

This blank perfectly leaves the table, it is liked not only by adults, but also by children. The aroma and taste of apples are completely preserved, and preservation does not take much time.

Ingredients:

• whole, half-ripe apples - 2 kilograms;
• sugar to taste - about 250 g;
• clean water - 3 liters.

To prepare this blank, it is better to select fruits without defects in the form of black dots or damage.

Cooking process:

1. Rinse the apples thoroughly under running water, then wash each one separately. The prepared fruits should creak in your hands. Otherwise, leftover bacteria and germs will cause the workpieces to explode.
2. Throw the fruits into a special colander so that all excess liquid is glass.
3. Rinse and dry three-liter jars.
4. Put the apples tightly in the prepared jars along the "shoulders".
5. Boil water and pour the contents of the jars, cover with lids and leave to infuse for about 20 minutes.
6. Drain the water into the pot through the special lid with holes.
7. Add sugar to the water, boil the syrup.
8. Pour the jars with hot syrup and roll up the prepared lids.
9. Wrap up the canned food until it cools completely. Store in a basement or at room temperature.

Add some mint, cloves, or cinnamon to the jars. This will spice up the finished seam.

The secret recipe for rejuvenating apples: canning with honey

Apples prepared according to this recipe remove all toxins from the body, rejuvenate and help normalize weight.

Ingredients:

• apples - 70 pcs. (White filling);
• purified water - 2 liters;
• flower honey - 7 tbsp. l .;
• currant leaves (dry) - 15-20 pcs.;
• chamomile pharmacy - 1 pack.

Ready fruits are consumed in the morning on an empty stomach in 5 pieces. They don't eat anything else until lunchtime. After two weeks, lightness will appear in the body.

Cooking algorithm:

1. Apples are carefully prepared, washed and dried.
2. A large enamel pot or bucket is scalded with boiling water.
3. Dry currant leaves and chamomile are placed in a prepared container.
4. Next, the fruits are tightly laid up with tails.
5. Boil water separately. When it cools a little, add honey and stir well.
6. The completely cooled filling is poured into a container with apples so that it covers them.
7. Currant leaves are laid on top.
8. Cover the saucepan and put away in the cold.
9. After 20 days, the apples are ready.

While the workpiece is infused, mold periodically appears. This is normal. It must be removed with a clean slotted spoon.

Apple preservation grade “White filling”: jam with sugar wedges

Ingredients:

• ripe fruits - 3 kg;
• sugar - 3 kg;
• favorite spices (cinnamon, mint) - 2 tsp.

Recipe:

1. Wash the apples well, remove the center, cut into slices.
2. Pour the prepared fruits into a clean bowl and cover with sugar.
3. Stir the fruits well and leave for several hours to release the juice.
4. Put the container with apples on the stove and let it boil, add spices.
5. Reduce heat and simmer for one hour.
6. Arrange the finished jam in sterilized jars and roll up.
7. Wrap up until it cools completely.

Hot jam is liquid, but it thickens when it cools.

Apple jam: recipe "A la USSR"

Everyone remembers the days when delicious pies with jam were served in gardens and schools. The taste of childhood is unforgettable, but today the store jam does not shine with quality. We prepare a fragrant jam from white filling ourselves! The finished jam does not spread during baking, is suitable for fillings and just on a sandwich with butter.

Ingredients:

• applesauce - 1 kg;
• sugar - 750 g (as much as possible);
• water - 250 ml.

First you need to make applesauce:

1. Rinse the apples well and peel them off.
2. Cut into small pieces and place in a clean saucepan.
3. Add water and cook the apples until tender (they become soft).
4. Drain the water, grind the fruit on a food processor (pass through a sieve, grind with a blender).

Cooking jam:

1. Transfer the finished applesauce to an aluminum pan and add sugar. Its amount can be adjusted to your liking.
2. We mix everything well, cover with a lid and send to the oven. We set the temperature at around 250 degrees, wait until the jam boils.
3. We check the jam, reduce the fire to a minimum and leave to languish for 3 hours.
4. The finished jam should be red.
5. We quickly pour hot jam into sterile jars, otherwise it will thicken.
6. Stores well at room temperature.

It is very easy to preserve jam with this recipe. It does not burn, does not splash, it does not need to be constantly disturbed.

Applesauce for baby: a step-by-step recipe

Any mother and grandmother knows what benefits the first complementary foods bring to the child. You can prepare homemade applesauce yourself. The mashed potatoes prepared according to this recipe are eagerly eaten not only by kids, but also by their parents.

Ingredients:

• apples White filling (other varieties are possible) - 2 kg;
• purified water - 250 ml;
• condensed milk - 1 can (380 g).

If you canning mashed potatoes for babies, then add small amounts of sugar instead of condensed milk.

Cooking process:

1. Wash the apples, peel the seeds and cut into large wedges.
2. Put the peeled fruits in a saucepan or bowl, add water.
3. Cook apples until soft over medium heat.
4. Drain the water, and grind the fruits with a blender or rub through a sieve (whoever has that).
5. Transfer the finished applesauce back to the saucepan and add the condensed milk (not boiled).
6. Put the container with mashed potatoes on the stove and bring to a boil.
7. Simmer for about 10 minutes over low heat.
8. Pack hot puree in dry sterile jars.
9. Place the containers with applesauce in a saucepan, pour in water and sterilize for 20 minutes.
10. Cork the finished puree, send it under the blanket until it cools completely.
11. Store in a cool place.

Try adding chopped banana and vanilla to the puree. The taste of the puree turns out to be extraordinary! If you are preparing for immediate consumption, you can add a little melted white chocolate (but this is for older children).

From this amount of products, 7 cans of 350 grams come out.

Preservation for adults "Drunk apples": recipe with wine

The Italian blank is used for making cocktails, cakes and other delicacies. Any varieties are suitable for canning, but especially aromatic juice is obtained from White filling.

Ingredients:

• apple fruits - 1 kg;
• granulated sugar - 500 g;
• dry white wine - 1 bottle (liter);
• cloves - 5 grains;
• a whole lemon.

How to cook:

1. Peel the apples and cut into pieces (so that they go into the neck of the jars).
2. Place in a saucepan and pour over the syrup (water and squeezed lemon juice).
3. Pour wine into another saucepan, add granulated sugar and bring to a boil.
4. Put fruits in wine, continue to cook until tender (they should be soft, but not soft).
5. Remove the apples with a slotted spoon and set aside in a bowl.
6. Boil the wine with syrup to the desired thickness.
7. Put the apples in the wine syrup and leave for a day.
8. After 24 hours, remove the fruits from the syrup and arrange them in sterile jars, add a few clove grains to each.
9. Boil the wine syrup and pour over the apples.
10. Seal cans and wrap until cool.

Apple compote for the winter (video)

Of course, it is better to consume natural apples fresh, but if there is no cellar where they can be stored until spring, various delicious apple preparations for the winter come to the aid of the housewives. I dedicate this collection of recipes to all those with a sweet tooth, because most of the blank recipes presented contain sugar.

Jam, jam, mashed potatoes, ketchup, compote ... and this is not all that can be made from apples.

For blanks, it is best to use summer (White filling, Antonovka, Glory to the Winner), or autumn varieties of apples (Macintosh, Spartak, Pepinka), which are fully ripe and have absorbed all the summer sun.

But if you can't buy these, nothing bad will happen and harvesting from winter varieties of apples will also turn out delicious.

Dear friends, if you have your favorite and proven recipes for apple blanks, please share in the comments. You can also take a picture of your apple blanks for the winter and attach a photo to the form with comments.

Apple and plum jam

Moderately gelled, picturesque ruby, with a delicate sourness. Assorted apples and plums jam can be a versatile addition to biscuits, bagels, cheeses, cottage cheese and pancakes. Are you intrigued? Then welcome to my kitchen, where I will tell you in all details how to cook apple and plum jam. Recipe with photo.

Apple jam with slices "Amber"

According to this recipe, apple jam with slices turns out to be not only appetizing, but also very bright. The apple slices acquire an amber hue due to the special preparation method. Such amber apple jam will decorate any family tea party, and can also serve as an excellent sweet gift for the New Year and Christmas holidays. See the recipe with a photo.

Harvesting of apples for pies

Preparing the filling for apple pies for the winter saves a lot of time when baking: all you need to do is worry about the dough, and the apples are already ready - peeled and cut! If you are interested in me, then I am pleased to invite you to my kitchen - I will show you how to prepare apples for the winter for pies. Erase the recipe from the photo.

Apple and chokeberry jam

Sweet, with a slight sourness and characteristic taste of chokeberry (chokeberry) jam is a real find in winter, when our body needs powerful support with vitamins and microelements as never before. Thanks to the chokeberry, this jam is mega-healing, has a rich color and is great for home tea drinking. How to cook, see.

Apple compote for the winter with rose hips and lemon (recipe without sterilization)

Who said that the harvesting season is summer and early autumn? Even in October-November, you can do home canning and do it quite successfully. For example, at this time I close a very tasty and healthy compote of apples and rose hips. Its recipe is very simple, and compote is always very popular in the winter season. See the recipe.

Apples in grape syrup

At first glance, apple desserts: preserves, jams, marmalades may seem too simple and not very interesting. But this recipe won my heart once and for all. And although the ingredients for it again need the most commonplace - apples and grapes, the unusual preparation is more than worth it. We are looking at how to cook apples in grape syrup.

If you like the classic and proven apple preparations for the winter, then you will 100% love this recipe! How to make apple jam for the winter "Soviet" (recipe with step-by-step photos), I wrote.

Apple jam with lemon wedges

The recipe for apple jam with lemon slices, you can see.

Apple jam for the winter with chocolate "Sweet tooth's dream"

The recipe for apple jam for the winter with Chocolate "Sweet Tooth Dream", you can see.

Winter apple compote with orange (without sterilization)

A very tasty compote for the winter is obtained from apples - moderately sweet, usually both adults and children like it. I also cook it often, but I have one "secret" - to the company I add a few circles of orange to the apples. It would seem that this is such a trifle, but it is thanks to her that the familiar taste of apple compote begins to play with new colors. Recipe with photo.

Christmas cinnamon apple jam

You can see how to make Rozhdestvenskoye apple cinnamon jam.

Apple jam with orange "Orange mood"

You can familiarize yourself with the recipe for apple jam with orange "Orange mood".

Pear and apple jam with orange "Fruit mix"

"White filling" is the most aromatic and unusually tasty apple variety, which contains a large amount of vitamin C. In winter it is impossible to find these apples, however, there is a way out - to make a fruit preparation in advance in order to please yourself and your loved ones with healthy yummy.

How to cook

Apples are a wonderful gift from nature that provides many benefits to the human body. From this variety, you can prepare a lot of delicious products for the winter. Below are the most interesting and impressive options.

Jam

For cooking you will need:

• "White filling" - 2 kg;
• sugar - 1 kg;
• water - half a glass.

It is best to choose apples that are ripe, as they contain much more pectin, which will make the dessert even more jelly-like.

First, you need to wash the fruit thoroughly, peel it and cut the core out of it. The peeled peel is not thrown away - it will still be needed. Then the apples are cut into medium sized pieces. Then they are laid out in a bowl and covered with sugar. All this is gently mixed and infused for no more than 30 minutes.

Now you can move on to cleanups. They need to be transferred to a bowl and filled with water. Then place on low heat and simmer for about ten minutes. Put the resulting gruel to cool. The candied fruit should be cooked for 30-40 minutes over medium heat until completely softened. In the process of cooking, add the boiled peel to the apples. As soon as 40 minutes have passed, the mixture should be thoroughly mixed, gas reduced and boiled down. This process will take about an hour.

After the apple composition has halved its original volume, it must be checked for readiness. To do this, drop a drop of gruel onto a plate, cool slightly and tilt. If it does not spread, then the jam is completely ready. Dessert is laid out in pre-sterilized and dried jars and tightly closed with lids.

The jam should be cooled in an inverted container wrapped in a towel.

Marmalade

This recipe is very similar to the previous one, however, its result implies a delicious and pleasant homemade apple marmalade. Due to the high content of sugar and pectin in its composition, "White filling" is perfect for this delicacy.

Ingredients Required:

• "White filling" (ripe) - 200 grams;
• water - half a liter;
• sugar - 500 grams (if the fruit is not very sweet, then the amount of sugar can be increased).

Rinse the fruits thoroughly with running water, peel and remove the insides. Place all cleanings in a separate bowl, add water and send to cook over moderate heat. As soon as the composition begins to boil, remove it from the stove and strain. Pour "White filling" into the resulting gruel, previously cut into small cubes. Put the mass back on and cook until the fruit is completely softened.

Then the mixture must be thoroughly whipped with a blender or crushed by hand so that you get applesauce. To make the structure completely crushed, the gruel can be grinded with a sieve. Pour granulated sugar into the resulting puree and place the mixture on the stove. With thorough stirring, the mass is cooked for about twenty minutes over medium heat. At the end of cooking, the jelly composition must be poured into molds and placed in the refrigerator for 10 hours to solidify completely.

For a more sour taste during cooking, you can add a spoonful of lemon juice to the mass.

Jam

To prepare classic apple jam for the winter, you will need:

• "White filling" - one kg;
• sugar - 400 grams.

First, you need to prepare well the main component of the jam - apples. They are thoroughly washed, cleaned of entrails and cut into rather large slices. The fruits are placed in a deep cooking bowl, sprinkled with granulated sugar and left to infuse for ten hours. Then apples in sugar are placed on the stove and boiled over high heat until boiling. As soon as the mixture boils, you need to reduce the heat and cook the sweetness for another ten minutes. Then remove it from the stove and let it cool.

Such maneuvers with the apple mass must be done two more times (boiling and cooling). Due to this, the composition will become thicker and darker, acquiring beautiful amber shades. After the mixture boils for the last time, it must be laid out in jars, closed and in an inverted state wait for complete cooling.

Compotes

Another excellent way to preserve the beneficial properties and enjoy the excellent taste of the fruits of "White filling" in winter is to prepare a delicious and healthy compote. At the same time, the apples themselves will be preserved entirely, due to which during the winter it will be possible to enjoy both a delicious drink and the fruits themselves.

For a whole apple compote you will need:

• "White filling" - a kilogram;
• sugar - 250 grams;
• water - two liters.

First, you should sterilize a three-liter jar. Then apples are selected in perfect condition - medium-sized and not beaten. The fruits are thoroughly washed under clean water, and the cuttings and pith are removed. The fruits are placed in a glass container and covered with a glass of sugar. At this time, you need to boil water and pour it over half a jar of apples. After 10-15 minutes, boil more water and pour boiling water into the jar to the very edges.

It is good to seal the container with a lid, turn it over, wrap it with a blanket and leave the drink to cool. Then put it in a cool dark place for storage.

For a compote with spices and wine you will need:

• "White filling" (medium size) - one kg;
• granulated sugar - 250 grams;
• dry white wine - one hundred ml;
• water - one liter;
• cinnamon stick;
• lemon peel;
• cloves - five pieces.

First of all, apples should be washed well and allowed to dry completely. Then boil water, pour sugar into it and boil for about five minutes. It will be syrup. Then put the fruits in there and cook for fifteen minutes, then take them out and distribute them to the jars that have been sterilized in advance. Strain the syrup and add all the remaining spices to it. Boil the resulting composition for no more than five minutes and pour into containers with fruit. Cork the jars well and turn them upside down. In this position, let them cool down. The fragrant apple compote is ready!

With its taste, this drink is very similar to mulled wine, however, it is more useful and aromatic. To highlight its taste, it is recommended to serve it warm.

For a compote of white filling and cherries, you should take:

• "White filling" - 500 grams;
• cherry - 250 grams;
• water - two liters;
• sugar - one hundred grams.

The cherries should be thoroughly washed (without removing the seeds) and placed in a pre-sterilized three-liter jar. Wash the apples, chop finely and send to the berries. Pour boiling water over the fruit and leave to infuse for half an hour. Drain the water into a saucepan, pour sugar into it and cook until the sugar grains have completely melted. Pour the hot syrup into a jar of fruit and close the lid tightly. Turn the container over and wrap it with a blanket. Leave in this position for a day, after which you can safely remove the finished drink for storage.

Thanks to cherries, the compote will acquire beautiful burgundy tones, a refined aroma and a piquant sourness. It is also not very cloying and low in calories.

To get a delicious and really tasty compote from "White filling" for the winter it is worth resorting to little tricks.

• Ripe fruits are the best choice. Such apples can be canned whole, which makes it possible to later enjoy both the taste of the compote itself and the fruit.
• If the drink is made from whole apples, the petioles must be removed.
• If in the future fruit from compote will be used as a dessert, then the core with seeds should be cut out.
• If the compote is intended for long-term storage, then the jars into which it is poured must be sterilized and hermetically closed. Only in this case, the drink will be able to defend the whole year.
• To give the compote a different color, taste or aroma, it will be enough to add berries, fruits, spices and the like to it. This is not prohibited.
• Before cooking, the fruits should be carefully sorted out. If there is damage on the apple, then the spoiled part must be cut out, and the fruits themselves will be better preserved in pieces.

Having familiarized yourself with the above simple recipes for canning white filling, even in winter, when there is a lack of vitamins in the human body, it can be easily replenished with really delicious apple delicacies.

For information on how to make apple blanks, see the next video.

To cook transparent apple jam for the winter White filling with slices floating in syrup is difficult, but possible. You just need to learn some of the subtleties of making a dessert. Due to the friable structure of the fruit, the delicacy is very boiled down, more suitable for making jams and marmalades. Keep a good five-minute recipe and a couple of niceties that will make it easy to prepare several jars of amber treats.

How to cook jam from White filling into slices

Do not collect volunteers for cooking. Pluck slightly unripe fruits from the tree, which are not yet full of whiteness. Making jam has its own characteristics, do not be surprised. All of them are aimed at keeping the filling slices intact.

You will need:

• Apples - kilogram.
• Sugar is a kilogram.
• Salt - 2 tablespoons.
• Water - 2 liters.
• Soda - 10-15 gr.
• Lemon.
• Vanilla sugar - packaging.

Recipe

1. Make a saline solution by dissolving the salt in a liter of water.
2. Divide the fruit into halves, cut the core with seeds. Cut into large wedges. The peel does not need to be cut off. In the process of cutting, throw the pieces into the solution, then the apples will not darken.
3. After finishing cutting, rinse them under plenty of running running water.
4. Transfer to a solution of soda - take 10-15 grams per liter of water. soda. This is the main secret - the slices will retain their shape.
5. After 15 minutes, drain the solution, rinse again under running water.
6. Cover with sugar. Leave the apples to juice for 10-12 hours.
7. Cooking begins over low heat so that the fruits are heated slowly.
8. When the first signs of boiling appear, time it. After 5 minutes, remove the pot from the hotplate.
9. Let the dessert cool completely. During this time, the slices are saturated with syrup and become transparent.
10. Boil slowly again. Cook for the next 5 minutes. Remove from stove.
11. After cooling completely, make a final boil. Add vanillin, a little lemon juice. It will give the pouring a slight sourness, act as an additional preservative, and contribute to the transparency of the dessert.
12. Sterilize the jars. Pour the treat, screw it on (you can use screw caps). Let cool, check the tightness of the seaming.
13. Transfer to storage in a pantry, cellar. When cooking using the five-minute technology, it is permissible to store the jam in an apartment.

Video recipe: how to cook clear apple jam with slices

Description

White apple jam is prepared in just five minutes and turns out to be deliciously tasty and aromatic. If you cook it correctly, then the delicacy will have a pleasant amber color, and by adding orange or lemon to it, you will add piquancy and zest to the treat.
Making white apple jam at home is very simple. You can cut the fruit into slices or cubes, as you prefer, and you can also use a multicooker to make jam, or prefer the traditional method of cooking treats in a saucepan on the stove.
The clear, delicious apple jam can be applied as your imagination desires. A very tasty filling for cakes or pies is obtained from such a delicacy, and it can also be used as a decoration for baking. In the end, white apple jam can be simply eaten with spoons, washed down with tea. It is ideal as a delicacy that can be served on a sweet table, and it can also be stored for the winter in the cellar for about six months.
Often hostesses add other ingredients to such jam. Lemon and orange are most often used, as these citrus fruits are best combined with apples, and also help saturate the body with some vitamins and trace elements that are part of the fruit. Apples of other varieties are also often added to diversify the taste of the finished white jam.
It is very easy to make such a treat yourself at home. It will be enough just to collect the required amount of white apples and stock up on sugar. After that, we recommend that you open and carefully read our simple recipe with step-by-step photos, in which you will find all the necessary information about making delicious apple jam at home. Your family, as well as your friends, will be delighted to taste such a treat, closed for the winter.

Ingredients

Apple jam white filling - recipe

The first thing to do before you start cooking the jam is to collect the necessary ingredients. For apples, we go to the garden or to the nearest market and select the most beautiful and ripe fruits. They should not be overripe or damaged, and make sure that the apples do not have rotting sides. Having collected the required amount of fruits, they must be washed and peeled, after which they should be cut into slices, having previously cut out the middle, and put into a deep bowl. Pour sugar into the same container and leave the white filling to infuse for six hours so that the apples have enough juice.

After the ingredients are infused, they must be mixed and put on medium heat. Stir the apples in a bowl throughout the cooking process. In total, white apple jam should be cooked from an hour to two, depending on the consistency you need.

If foam appears during cooking, remove it. And you can check the readiness of the jam as follows: put a spoonful of the treat on a clean plate and look at the consistency. If the jam does not immediately spread over the plate and you are satisfied with the consistency, you can turn off the heat and remove the saucepan or bowl of jam from the stove.

The jars in which you will close the treats for the winter must be sterilized in advance, after which you can safely transfer your ready-made delicious white apple jam into them. It is advisable to store it for the winter in a cellar or pantry..