Juicy, tender apples in syrup for the winter retain their natural aroma without sterilization, becoming even sweeter. The chunks of these fruits remain almost as firm as fresh, making them delicious and easy to eat from the jar. And if you also fill them with vanilla ice cream, then you won't find a better dessert. Sweet syrup can also be used in business. Dilute it a little with boiled water and serve instead of juice. Canned apples are perfect for making all kinds of baked goods with them. Buns and pies, twirls and puffs - everything will be an amazing treat with this filling. It also turns out tasty and, which will also not be superfluous in the winter. Preparing such preservation for the winter is quite simple and very fast.

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




To prepare apples in syrup, you can take any fruit. True, it is better to refrain from sour Antonovka. It will certainly require more sugar, and anyway, honey slices will not work.
So we wash the fruit. We take out the ponytails and divide into several parts. If you have large fruits, then you can cut them into 4-6 parts, it is enough to divide small apples into halves. In a circular motion, cut out hard centers with seeds. There are rotten places, they also cannot be left, but removed entirely. But it is better to leave the skin. With it, apples will retain their shape and hardness better.

We prepare containers for twists by sterilizing the cans and boiling the lids. We fill the containers with pieces of apples.

Bring water to a boil by pouring it into a saucepan or kettle. And pour boiling water over jars of fruit. Cover the jars with lids.

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

We fill the jars to the brim with this sweet water and roll them up with lids, turn them upside down.
We make a heat bath for conservation, wrapping the twists with a warm piece of cloth. And only a day later we transfer it to the balcony or to the pantry shelf.

Tips: if you want to give an original delicate aroma that will not interrupt the main smell, but only mix in, put a sprig in the jar. Black currant berries add a little sourness. They will also color the syrup in slightly pink tones. Just don't put in a whole handful, or you might over-acidify.
Starinskaya Lesya

If such happiness has fallen on you as a decent heap of garden (not store) apples and you are not able to destroy them in the near future, I offer my own version of their use - do not be too lazy to make such a wonderful preparation for the winter out of them, like apples in sweet syrup.

Before such a dessert in winter (and not only), neither a young sweet tooth, nor an over-grown gourmet can resist. In addition, canned apples in syrup can be an excellent filling for pies and pies or a luxurious addition to all kinds of desserts, while sweet syrup with a spicy aroma and taste can be a worthy substitute for compote, coffee or tea. Apples for such a blank are better to take dense (not loose) such as "Antonovka" or "Simirenko".

By the way, in addition to apples (or together with them) according to the same recipe, you can preserve any other fruits (pears, nectarines, peaches, mangoes).

Ingredients:

• apples (variety "Antonovka") - 2 kg;
• granulated sugar - 900 g;
• citric acid - 1 dessert + 1 teaspoon;
• cinnamon - 2 sticks;
• vanilla sugar - a teaspoon;
• carnation - 3 buds;
• allspice - 6 peas;
• purified water - about 1.7 liters.

• Output: 4 cans with a capacity of 700 ml.
• Cooking time - 1 hour (maybe a little more).

First of all, take care of the container: wash the jars + lids for them in a soapy solution and rinse with boiling water - this is the fastest way to sterilize the dishes. Or, you can put it in a cold oven and sterilize for 20 (maximum 25) minutes at 160 ° C, which is the easiest way to sterilize canning dishes.

Now is the time to start preparing the fruit. Pour cold water (about 2 - 2.5 liters) into a spacious cup (basin, saucepan) and dilute citric acid (dessert or even a tablespoon) in it.

Wash the apples, cut the core with seeds, cut into not very wide slices (from 1.5 to 2 cm). Throw the apple wedges straight into a cup of acidified water to keep them from darkening thanks to the citric acid.

Between times, boil water in a saucepan (at least 3 liters in volume), which will later become a sweet syrup - it is 2 kg. apples will need about 1700 ml.

Then load half of all apples into a saucepan with syrup (you will have to work with fruits in two steps, because their entire volume will not fit into such an amount of liquid).

Further, without removing the pan from the heat, soak the fruit slices in the syrup for about one and a half minutes (you do not need to bring to a boil - tender juicy apples will quickly begin to creep). Then quickly, but very carefully, using a slotted spoon, remove the apple slices from the hot syrup and immediately place them in a colander or sieve (so that the remaining syrup is drained from them), set on a cup or saucepan.

Do the same with the remaining apples. Strain all the syrup into a clean saucepan, pour the second part of granulated sugar along with citric acid into it and boil for 1-1.5 minutes.

While the syrup is boiling, place the apple slices in the jars (you don't need to tamp too much so that the fruit does not crinkle).

Fill with boiling syrup and continue in the usual way: tightly seal the jars with lids, turn over and leave to cool under a towel.

Good blanks to you !!!

A step-by-step photo recipe for apple slices in sugar syrup specially for the Sated Family website. Best regards, Irina Kalinina.

This type of preparation will help you out perfectly if you want to sweeten your darling on a cold evening. Apples in syrup for the winter in slices according to the recipe from the photo are sweet, with a slight sourness. They can not only be eaten with tea or coffee, but also added to desserts, such as cakes, pies, pastries. The sweet syrup can be used as a delicious drink. To do this, simply dilute it with boiled water and cool it in the refrigerator. Preparing such a treat for the winter is simple, but the result will delight you and your family. You can modify the recipe if you wish. You can prepare ripe juicy pears, apricots or plums.

Ingredients for apples in syrup:

• apples - 3000 g;
• drinking water - 2500 ml;
• granulated sugar - 500-700 g.

Cooking apples in wedges in syrup

For such a preparation, it is best to take juicy apples of hard, tough varieties. They will perfectly hold in whole slices, and the delicious syrup will envelop them. Let's start cooking the syrup: pour water into a convenient container and put granulated sugar. Stir and place on the burner. During the time that the syrup starts to boil, we will deal with fruits.

Carefully wash the apples, remove the core and cut into small slices. It is not necessary to peel the peel from the fruit.

We send the chopped apples to boiling syrup and boil for two to three minutes. You don't need to keep the fruit on the stove for too long, because it will become cooked like porridge.

We take the fruit out of the pan using a slotted spoon and distribute it into sterile and dry jars.

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Bring the sugar liquid to a boil a second time and pour it into jars. Now we roll up sealed steamed lids and cover with a warm blanket.

Apple syrup makes an excellent vitamin juice, and canned apples serve as a juicy filling for baked goods. Cooked apples in syrup will help replenish the vitamin supply in winter and will allow you to enjoy a fruit dessert.

Apples in syrup - recipe

Apples are incredibly versatile and can be prepared in a variety of ways. Mastering them is easy enough if you follow the recommendations. Before preparing apples in syrup, you should carefully examine the fruits and sort them out. The cookware for cooking ingredients should be wide so that 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.

Preparation

Rinse the sorted apples, dry and cut off the tail from the side opposite from the stalk. Use a toothpick to chop the apples all over the area. Dissolve sugar in water, bring to a boil and hold for a while on the stove until it is completely dissolved. Pour the syrup over the apples, cool, drain the syrup, reheat and pour over the fruit. Repeat this procedure three times. Add citric acid to the syrup, transfer the apples to a sterile jar and fill them with syrup. Roll up the lid and store after cooling.

Clear jam in apple wedge syrup

Using fruit and sugar in equal proportions without adding water, you can make aromatic jam from apples cut into slices in syrup. It is this cutting of the fruit that allows each piece of fruit to be saturated with sugar syrup.

Ingredients:

• sugar - 950 g;
• apples - 950 g.

Preparation

Dry the washed apples, remove the seeds and cut into slices. Place the apple slices in a wide bowl and sprinkle with sugar. Leave the fruit for a long time to juice, then boil for a quarter of an hour and leave to cool. Repeat this procedure three times. Pour the prepared jam while still hot and close the lids. Keep cool.

Canned apples in sugar syrup

Ingredients:

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

Preparation

In prepared apples, core without cutting. Place apples tightly in a sterile jar. Pour boiling water over the contents of the container and leave for half an hour. Then repeat the filling again, keeping the infusion for half an hour. After draining the water from the container, boil it for a couple of minutes, add sugar and simmer a little until it is completely dissolved. Pour the syrup over the apples and close with a clean lid. Turn the jar upside down and wrap it up. After cooling down, store the workpiece in a cool place.

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

The syrup, which will contain apples, will also not be ignored: you can simply dilute it with water and drink it instead of compote, or you can give it a wider application, for example, soak biscuits for a cake. Also, the syrup is suitable for making jelly. I prepared a 1.5 liter jar.

To prepare apples in syrup for the winter, prepare dense apples, sugar and water.

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

Fill the jar with apple slices to the very top.

Boil water in a saucepan, pour apples in a jar for 20 minutes. Cover the jar with a lid. Both seaming and screw caps can be used.

After a while, drain the syrup from the jar into a saucepan and add sugar. Place the pot on the fire and cook until the sugar dissolves.

Pour apple slices in a jar with hot syrup, tighten the lid tightly. Immediately turn the jar and wrap it well until it cools completely. The apples in syrup are ready for the winter!

Apples prepared for the winter in syrup are perfectly stored at room temperature. And in cold times, such apples will certainly be in demand and brighten up gloomy gray everyday life.

Apples in syrup for the winter

Blanks for the winter are very, very diverse. What hostesses do not store are compotes, and preserves and pickles. Surely every housewife has her own favorite, proven recipes for different blanks. But despite a swollen cookbook, there's always room for something new. Today we invite you to learn how to make apples in syrup for the winter with slices.

Of course, fresh apples can be stored almost all winter long without harming them. You can also buy apples in a store or market throughout the year. But, you must admit that summer apples cannot be compared with any overseas "brothers". Fragrant, juicy, sunny! Therefore, you should definitely write down the recipe and prepare several cans, at least for a sample.

The slices themselves can be used for desserts, and the syrup can be diluted with water and drunk like a compote.

Apples in syrup for the winter recipe

how to make apples in syrup for the winter recipe

Ingredients:

Cooking process:

You may need less water for the recipe, it depends on how tightly the slices fit in the jar. The amount of sugar also depends on the taste of the apples. If they are very sour, add the maximum amount of sugar, but if the apples are sweet, then the minimum amount is enough. But not less than this. So, let's start the preparation by boiling the syrup. Pour water into a large saucepan and add sugar.

While the syrup comes to a boil, wash the apples and cut into slices, removing the middle. Put all the apples in the boiling syrup (you can do it in two passes) and boil them for literally 2 minutes (no more, otherwise the apples will boil). If the apples are soft initially, then it is enough just to dip them into the syrup.

We take out the apples with a slotted spoon and put them in sterile jars.

Bring the syrup to a boil again and pour over the jars of apples.

The jars should be rolled up with sterile turnkey lids and wrapped until they cool completely.

Apples in syrup can be supplemented with sprigs of mint, black currants or black chokeberries. By the same principle, you can prepare pears and plums.

Apples in syrup for the winter

It is easy to cook apples in syrup for the winter in slices, if you take the proposed recipe with a photo as a basis. The workpiece can be stored for a long time

Apples in syrup for the winter whole recipe

Basically, according to this recipe, whole apples for the winter, and even rolled up in syrup for children. They are incredibly tasty, sweet, and without any additives. With them, you are unlikely to be able to cook something like a pie or pancakes, but you can enjoy it, I will fill it.

In order to roll apples in syrup for the winter recipe, which is described below, you will need the apples and sugar themselves. And usually canned apples of early varieties. White filling is perfect and preferably not overripe, but on the contrary - slightly not ripening. Also, the smaller the fruits for preservation you choose, the tastier they will be in finished form.

Ingredients for a 3 liter jar:

Apples in syrup for the winter recipe whole, without sterilization

1. Since you need small apples for rolling, sort out the fruits and leave only the ones you need. Those that didn't pass your test might go for apple jam, jam, apple jam, or apple filling. And if you are subscribed to updates, then very soon these articles will also be published.

Rinse all fruits, especially in the area of \u200b\u200bthe tail. There, as a rule, the most dirt is clogged. The ponytails themselves can not be removed. Believe me, apples with stalks will be stored all winter.

2. The washed apples can be discarded in a colander. But if you canning a lot, then what kind of sieve do you need? Just spread out a large cotton towel or paper towel, and spread the apples on top. They will dry out a little while you handle the bottles.

What's nice is that the recipe doesn't need to sterilize the dishes. Indeed, in order to prepare fragrant apples in syrup for the winter according to the recipe, they need to be poured 3 times. And this is the best sterilization.

3. Arrange the apples in the jars. Try to distribute the fruits more tightly, but do not press. The syrup will be very tasty, so it's okay if you get a lot of it! Children drink it very well.

4. For the first time, pour boiling water over whole apples and cover with a lid. Banks will stand in this form for at least 30 minutes.

After this time, you will notice that the water has become less than a centimeter by 3. If you look closely at the photo, you can see the water level there. This is normal. Depending on the variety and ripeness of the fruits themselves, they can absorb even more water.

6. Put on the special perforated lid and drain the water into one large container. You can add a little boiling water, since you will need to fill it a second time at the very edges.

Boil water and pour over apples a second time. Leave them like this again for 30 minutes. This time the fruits will absorb water, but not so much.

7. Drain the water from the bottles again (this is the second time) and now, according to the recipe, we cook the syrup for apples to save them for the winter. For 1 bottle, 300 grams of sugar are usually counted. But this amount directly depends on the sweetness of the apples. You can reduce it to your liking to 200 grams.

8. When the apples are already filled with syrup for the third time - you roll up the jars with lids and check for leaks. So you can take a flat, dry plate and flip the jar onto it.

If the water does not leak, then everything is fine. And in the same form (upside down) we send the bottles under a warm blanket.

When the cans are cool, turn them over and put them in the place where all the seaming is stored. These apples in syrup for the winter recipe, which are set out above, will surely be loved not only by children, but also by adults with a sweet tooth! Don't be afraid to experiment and delight your family!

Apples in syrup for the winter recipe whole, without sterilization

to roll up apples in syrup for the winter recipe, which is described below, you will need the apples and sugar themselves. And usually canned apples of early varieties.

Apples in syrup for the winter in slices - a summer dessert in the winter cold. Harvesting apples in syrup for the winter with wedges with cinnamon, sage and vanilla

Summer is over, and it was replaced by the autumn fertile time for apples.

Despite the huge selection of overseas exotics, these fragrant and juicy fruits remain the most popular and affordable. Ripe green, red, yellow apples can be filled to the brim with home bins.

It's nice to eat fresh bulk fruit, especially if it was recently plucked from the tree.

Apples are no less tasty and baked, and dried, and canned. Why not make sure that jars of your favorite fruits are settled on the shelves in the cellar, basement or closet in autumn?

Canned apples retain a lot of vitamins and do not lose their flavor. Therefore, they will useful and tasty decorate a winter day or evening.

You can make their apples not only the usual jam, jam or compote, but also a sweet dessert. To do this, the fruit must be cut into slices and preserved in thick syrup.

Slices of apples are eaten with pleasure by both kids and adults. And the syrup can be diluted with water - you get a fragrant, sweet and nutritious compote.

Apples in syrup for the winter in slices - general principles of preparation

Suitable for canning apples are firm and firm. Do not throw away rotten fruits. The damaged part can be simply cut off.

Apples need to be thoroughly washed, dried, cut each fruit in half and cored.

Then the fruit is best chopped into slices one and a half to two centimeters thick.

Fruits are boiled in thick syrup or filled with ready-made sweet mass. In its composition, sugar should occupy from 40 to 80%.

Citric acid, cinnamon, cloves, sage and vanillin will decorate the taste of the dish.

Preservation of apples in syrup for the winter in slices can be placed in any glass container. If there is not enough fruit, we use small cans: a liter or 0.5 liter. When the number of apples is measured in several kilograms, it is better to load them in a three-liter container.

Some recipes call for pasteurization of filled cans in boiling water. The processing time ranges from twenty minutes (0.5 liter container) to 35 (2 liters).

To destroy germs, jars and lids are sterilized in the oven or by steam. It does not hurt to treat a slotted spoon with boiling water, with the help of which the apple slices are poured from the syrup into a glass container.

The closed preservation is turned over and covered to keep the internal heat longer.

The cooled jars are moved to a dark and cool place. They can be stored there for up to two years. An already opened treat should be kept in the refrigerator for no more than a few days.

Apple wedges cooked in syrup can be used as a dessert. They are also suitable for making charlottes and strudel.

Recipe 1. Apples in syrup for the winter with cinnamon slices

One cinnamon stick;

A spoonful of citric acid;

Two glasses of pure water.

We prepare all the ingredients so that they are at hand.

Cut the apples into slices and remove the seeds.

We heat the water and dissolve the sweet ingredient in it. Cook the syrup for about twenty minutes.

We prepare two half-liter jars. They are quite enough for so many apples. Put half a cinnamon stick on the bottom of the glass container. Load the apple slices.

Pour citric acid on top and carefully pour in the syrup.

We put glass containers in a container with heated water, cover with lids.

We pasteurize apples in syrup for the winter with slices for five minutes. We time out the time after the water has boiled.

We unload the cans from the container and immediately tighten them hermetically. Then turn the container upside down with a lid, cover with a towel and leave for a day.

We move the conservation to the cellar or storage room. There is a place for her in the refrigerator.

Recipe 2. Apples in syrup for the winter with slices "Hello from hot summer"

Two tablespoons of art. lemon juice.

We wash the apples and let the water drain.

Divide each fruit in half and carefully remove the core. Cut the fruits into slices of medium thickness.

Pour water into a saucepan and heat until boiling. Pour in sugar and pour in lemon juice.

Dip apple slices into boiling syrup. Stir the fruit well so that all the slices are immersed in the sweet mass. Boil for one or two minutes.

We transfer apple slices to sterilized jars. For this, we use a slotted spoon pre-scalded with boiling water.

Bring the syrup to a boil again. Fill them with fruit so that the water almost overflows over the edge of the jar.

We twist the glass container with boiled lids.

Turn each jar, wrap it up and leave it to cool for a day. Then we move the container with apples in syrup for the winter in slices in a cool and dark room.

Recipe 3. Apples in syrup for the winter with slices of saffron

A quarter spoon of a teaspoon of saffron;

Pour water into a saucepan and heat. We add sugar and mix so that it does not stick to the bottom of the container.

Add saffron to the already pretty hot water. Stir the syrup and gradually bring it to a boil.

We continue cooking for ten minutes or more. The sugar will completely dissolve, and the mass will become homogeneous and bright orange.

Cut the core out of clean apples and remove the seeds. We cut them into slices.

Into the boiling syrup, add apple pieces. Stir very gently so that they are completely immersed in the sweet liquid.

Cook apple slices in syrup for about fifteen minutes. Do not stir any more so that the pieces of fruit remain intact.

Pour the mass with apple slices into dry glass jars and screw tightly.

We wrap the conservation with a warm towel. After the cans have cooled down, we move them to a place suitable for storage.

Recipe 4. Apples in syrup for the winter with slices "Spicy dessert"

300 gr. sour apples;

Three cloves and allspice peas;

Vanillin - on the tip of a knife;

Cut clean and dry apples into slices.

Put cloves and allspice on the bottom of a clean jar. Place pieces of fruit on top with a dense layer.

Boil water in a saucepan and pour it into jars. Cover the glass container with clean lids and leave for a quarter of an hour.

Pour the water from the jars into a saucepan and bring it to a boil.

Add sugar and vanillin with cinnamon. Stir and cook the syrup over low heat for about ten minutes.

Fill the container with apple slices with syrup and twist immediately.

We turn over and wrap the cans. So they must stand for at least a day. Then we send the conservation for storage until winter.

Recipe 5. Apples in syrup for the winter with slices "Fruit antidepressant"

One and a half kg of apples;

A sprig of mint per 1 liter jar.

Cut the fruits into slices and put them in jars. Put a sprig of mint on top. Fill with boiling water and leave to cool.

After twenty minutes, pour the water into a saucepan. Its quantity should be one liter. If there is less water, top up.

Add sugar and heat to a boil. Cook the syrup for about five minutes. Pour it into jars.

Immediately twist the glass container with apple slices.

Turn the cans over and cover with something warm. In this form, they should cool completely.

Then we hide the tasty preservation and forget about it until winter.

Recipe 6. Apples in syrup for the winter with slices "Apple slices in juice"

One liter of currant juice;

Cut the apples into slices and load them into clean jars.

Bring the currant juice to a boil. Add granulated sugar and do not turn off the stove until it dissolves.

Fill the jars with apple slices with currant syrup.

Cover the container with lids and sterilize.

Then we seal it tightly, turn it over, wrap it well and leave it for a day or two for complete cooling.

We hide the twists in a prepared place and open them when winter comes.

Recipe 7. Apples in syrup for the winter with vanilla wedges

For a half-liter jar:

One gr. vanillin;

Three gr. citric acid.

Cooking apples: wash, dry and cut into small wedges.

We sterilize the jars over steam for two to three minutes. Boil the lids in a small saucepan.

We put apple slices in jars. Pour boiling water over and leave for twenty minutes.

Pour water into a saucepan, pour sugar and vanillin into it.

Place citric acid in a glass and dilute with two tablespoons of hot water. Pour the solution into the sweet syrup.

Fill the jars with apple slices with boiling thick liquid.

Gently twist and turn over.

We cover the container with a towel and leave it for a day. Then we place the preservation on a shelf in the closet or refrigerator.

Apples in syrup for the winter in slices - tricks and tips

Apples cannot be ground too small, because they will be overcooked and lose their shape.

It is better to use strong and unripe fruits so that they do not fall apart after cooking.

Preservation will be tastier if the fruit has a bright taste and persistent apple aroma.

So that the sliced \u200b\u200bapples do not darken, they can be held in a 1% salt solution, but no more than half an hour.

It is important that the temperature of the syrup when filling the cans is not lower than 70-80 degrees.

Preservation can be stored on a closed and semi-insulated balcony. But then it must be used before the onset of heat.

A dense apron will come in handy in work, which will protect against spilled boiling water.

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Recipe for apples in syrup for the winter with slices, the secrets of choosing ingredients and

Apples in syrup for the winter in slices: recipes from simple to sophisticated, dishes with various additions and general principles of preparation, selection and combination of products