Step by step recipe with photo and video

Made according to this recipe, applesauce is fragrant and tender and has a pleasant, natural sweetness with subtle notes of spices and caramel.

This preparation is universal. Sugar-free apple puree can be used both as a filling for baking, and as an addition to drinks, and, first of all, as a healthy, light, dietary and very tasty independent dessert. Try it!

To prepare sugar-free applesauce for the winter, prepare the ingredients according to the list. Choose apples for harvesting sugar-free puree with sourness, rather sour than sweet, crispy and juicy - puree made from such apples will turn out to be the brightest in taste and less demanding on storage conditions.

Rinse the apples and remove the stalks and seed pods. After cutting the apples, immediately proceed to their heat treatment (so they do not have time to darken) or soak in cold water with the addition of a small amount of lemon juice or citric acid.

Cut the apples into quarters and bake in the oven at 180 degrees until soft (about 30-40 minutes).

Or cut into large pieces, add a little water (a little more than a quarter or half a glass), bring to a boil and simmer over low heat for 10-20 minutes, until soft.

Check the readiness of the apples by piercing the pieces with a fork. If the fork goes in easily and the pieces are soft, it's done.

I like to combine both options for processing apples. Stewed apples make an airy, juicy puree, and the addition of baked apples adds light caramel notes to the taste.

Grind the prepared apples to a puree state. You can use a blender for this purpose, and to get an even smoother texture, rub the apples through a sieve.

If desired, add spices to taste in the finished puree. I add some ground cinnamon.

Place the puree back into the saucepan. Bring the sugar-free apple puree to a boil, stirring constantly.

Pour hot applesauce into jars. Wash the jars thoroughly in advance with soda and sterilize in any convenient way (steamed, in the oven or microwave).

Cover jars with lids and place in a pot of warm water. Bring the water to a boil and sterilize the jars for 20 minutes in boiling water.

Then cover the jars with mashed potatoes with boiled lids, roll up and wrap until completely cool.

Applesauce without sugar for the winter is ready. Have a delicious winter!

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.

The 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

Very soon, blanks from apples for the winter, for pies, jam, jams and marmalade will go. The berry season has departed, the moving of fruits from branches to houses, to balconies, to banks, cellars begins. Well, when there is an opportunity for a long time. You go down to the basement in winter, and there is an apple smell, your head is spinning, you will definitely grab a few juicy, ripe ones and then you inhale the aroma of the sun and summer for a long time, pressing a ruddy fruit to your cheek. Store-bought ones don’t smell like that and don’t splash juice, they are tasteless, some kind of cotton. Therefore, we try to preserve this summer miracle, our homemade antonovka, white pours and peppins, in all sorts of accessible and sometimes inaccessible ways.

Apple blanks for the winter, the best recipes

Apple jam

Apple jam boiled in slices

Ingredients:

Apples 1 kg;

Sugar 1 kg.

Cooking:

My fruit, cut in half and cut out the core. Then we cut them into slices, as for drying. We put in a pan in layers, a layer of apple slices, a layer of sugar and so on. We cover the pan with a lid and leave to stand for a day so that the apples release their juice. Then we pour everything into a bowl for cooking, we do it carefully so that the slices do not break. Turn on the burner and bring to a boil.

Let it simmer on low heat for no more than 5 minutes. Then leave to cool completely. We put the cooled slices on the stove again and repeat the whole process, only it is necessary to boil for 10 minutes. Let the jam cool down again. For the third time, bring to a boil and boil for as long as necessary. 5 minutes is enough to make the jam an amber-light color. 30 minutes to get thick and dark.

Immediately lay out in sterile jars and store at home.

Quick jam "Apple spas"

Ingredients:

Apples 3 kg;

Sugar 2 kg;

Lemon 1/2 pieces.

Cooking:

Wash the fruit, cut out the middle and cut into 8 pieces. Pour in sugar and let it brew at a temperature of +18 degrees. Stir a few times to distribute the sugar evenly. After a day, put on fire, add lemon juice and boil for 7 to 10 minutes. The jam is ready, it remains to decompose into jars and lower it into the cellar.

Dessert apple jam

Ingredients:

Apples 1.5 kg;

Sugar 0.8 kg

Water 1/4 cup;

Cinnamon 1 stick.

Cooking:

Wash apples, peel and cut out the core. Cut into small pieces, you can cubes. Pour out the water at the bottom of the pan and pour the chopped fruits, put the cinnamon there and pour 600 grams of sugar. We put on a strong fire. So cook for 5 minutes, stirring all the time, until the syrup appears. Then reduce the heat and cook for another three minutes.

Remove the jam from the heat and wait until it cools down. Then again put on a slow temperature, add the remaining sugar and cook until tender. After spreading in jars.

apples in syrup

Antonovka in sugar syrup

Ingredients:

Antonovka 3 pcs;

Sugar 150 gr;

Water 150 ml.

Cooking:

We prepare sugar syrup, for this we pour sugar into a saucepan and pour water, put on fire. While the syrup boils, wash the fruits and cut into 6 or 8 parts. We lower the slices into the boiled syrup and cover with a lid. We cook 10 minutes. We shift the hot apples into a sterile jar and pour the syrup on top. You can store it at home in a closet or in the refrigerator.

Jam from apples

Easy recipe for apple jam

Ingredients:

Sweet apples 2 kg;

Sugar 1.5 kg.

Cooking:

Wash the fruits, peel the skin and cores and cut into small pieces. We fill the pieces with two glasses of sugar and leave overnight to get the juice.

We put the pan with apples on the stove over medium heat, pour out the remaining sugar and let it boil. Then reduce the heat and cook for 10 minutes, not forgetting to stir so that the jam does not burn. Then we remove the jam from the fire, cover with a lid and send it to the oven for three hours. Sometimes you need to look under the lid and watch the jam.

Classic recipe for apple jam, preparation for pies

Ingredients:

Sour apples 2.5 kg;

Sugar 1.5 kg.

Cooking:

Apples are peeled and seeds are cut into slices and laid out on a baking sheet, put it in the oven, heated to 170 degrees, until they become soft. We take out the softened apple slices, crush them with a fork and rub through a sieve.

Put the mashed puree into a saucepan, add sugar and cook over high heat until tender, stirring constantly. When the jam darkens and lags behind the walls of the pan, then it is ready. We lay it out cooled in sterile jars.

Quick apple jam

Ingredients:

Sweet apples 1 kg;

Water 1 glass;

Sugar 400 gr.

Cooking:

We clean the apples and take out the middle, cut into pieces, put in a saucepan. We put the pan on the fire, pour water and simmer for 20 minutes.

When the fruits are well softened, rub them into a puree. We put on a gentle fire and fall asleep sugar. Cook constantly stirring the jam so that it does not burn. Each variety takes its own time to thicken. When the jam is ready, let it cool and put it in jars.

pickled apples

Spicy Pickled Apples

Ingredients:

Apples 1 kg;

Sugar 0.6 kg;

Apple cider vinegar 3 cups;

Cinnamon 2 sticks;

Ginger 1 tbsp. the spoon;

Carnation 5 heads;

Cooking:

We select the smallest, strongest and ripe fruits, wash them well. Pour apple cider vinegar into the pan and pour out the sugar, put everything on the stove and heat until the sugar dissolves, put the apples in the same place.

Add all the spices to the pan and set to medium temperature, cook until the fruit is soft, you can check with a toothpick. After that, put the apples in sterile jars and pour the marinade up to the neck. Immediately roll up the lids and let cool. You can store pickled apples in the cellar or basement, in a month they will be ready.

Recipe for delicious pickled apples

Ingredients:

Wine vinegar 350 ml;

Water 300 ml;

Maple syrup 170 ml;

Spices cinnamon, star anise, cloves to taste;

Apples 1.5 kg.

Cooking:

Pour vinegar and water into the pan, put the spices, pour the syrup and let it simmer for about 5 minutes over low heat. Cut the fruits into circles, about a centimeter thick and put them in the marinade. We leave to cook until the apples become soft, then immediately put them in jars and pour the marinade to the top.

soaked apples

Soaked apples with honey

Ingredients:

Cherry, mint and currant leaves

Water 10 liters

Salt 150 gr

Rye flour 200 gr.

Cooking:

At the bottom of the tub or pan, lay out a layer of currant leaves, then 2 layers of apples, a layer of cherry leaves, 2 layers of apples, a layer of mint and a layer of apples on top. We put currant and mint leaves, twigs and cherry leaves on top and cover with a wooden circle, put a load on top.

We heat the water a little and dissolve all the ingredients in it, let it cool and pour it under oppression. It must be constantly under water. After a month and a half, the fruits will be ready. you need to keep them in a cool room.

Recipe for pickled apples with cabbage

Ingredients:

Apples medium 3 kg

Cabbage 2 fork

Carrot 3 pcs.

Salt 3 tbsp. spoons

Sugar 2 tbsp. spoons

Cooking:

Thinly chop the cabbage, grate the carrots on a coarse grater, mix everything and add sugar and salt. Rub the chopped vegetables with your hands until the juice stands out. Put a thin layer of cabbage on the bottom of the container, then fruit. Shift in such a way that the entire space is filled. The top layer should be from cabbage.

Tamp everything well and pour cabbage juice on top, cover with cabbage leaves and put oppression. Let the container stand at room temperature for two weeks, then it must be lowered into the cellar.

Homemade apple juice for the winter

Instant Apple Juice

Ingredients:

Sugar at the rate of 1 tablespoon per liter jar.

Cooking:

My apples, sort out, cut off spoiled ones, cut out the middle and cut into pieces. Pass through a juicer and pour into a saucepan. We put the pan on a slow fire and heat it so that the foam rises, remove it with a slotted spoon. (on this foam you can make dough for delicious shortcakes).

We distinguish juice in jars, on the bottom of which we pour sugar, if liter jars, then one tablespoon, if two-liter, then two. We cover with sterile lids and lower them up to the shoulders into a pot of boiling water. We sterilize for 10 and 20 minutes, respectively.

Apple-carrot juice

Ingredients:

Apples 10 kg

Carrot 2.5 kg

Cooking:

Peel apples and carrots and cut into pieces. Pass through a juicer. So that the foam does not get into the juice, we filter it through gauze folded four times. Now the juice should be allowed to boil for 10 minutes and immediately rolled up hot in sterile jars.

Homemade apple marshmallow

Pastila from apples with bananas

Ingredients:

Apples 300 gr

Bananas 1 pc.

Cooking:

Wash apples and cut out the middle, do not remove the peel. Peel the banana and cut into pieces. Blend everything in a blender until smooth.

We spread the resulting puree on the trays of the electric dryer greased with vegetable oil and turn it on for 12 hours. We take out the pallets, remove the finished marshmallow and roll it into tubes.

It is best to store apples in winter, of course, in a natural, not processed form. If all the rules are followed, all the vitamins will remain in the apples, and eating a fresh apple from your own garden in winter is much more pleasant than buying products from Chinese and Turkish farmers in the store. It is easier for owners of huge cellars to prepare apples for the winter - they prepared a place for storage, laid the harvest, and crunch with juicy apples until spring. But there is a way out for residents of high-rise buildings: special chests are issued for them, which are installed on the balcony. They maintain a temperature of 3-5 degrees, ideal for preserving apples (and not only them). A few tips for preserving apples for both:

We prepare a storage place (meaning a cellar or basement) in advance: we whiten the walls with a solution of freshly slaked lime (1.5 kg per 10 liters of water), 100-200 g of copper sulfate can be added to the solution. The floor in the cellar must be treated with a 5% solution of iron sulfate.
. Harvested apples do not need to be washed - wax coating protects against diseases and rot.
. Before storing, we sort the fruits: apples should not be broken, damaged, only clean and healthy fruits are suitable for storage.
. After picking, it is advisable to immediately cool the apples (in the basement or in the refrigerator).
. Apples can be placed in any container: wooden or cardboard boxes, baskets, in plastic bags or simply placed on racks.
. The fruits must be laid with the stalks up.
. If you wish, you can wrap each apple in paper or sprinkle with well-dried oak or maple leaves.
. The temperature in the basement or cellar should not exceed 5ºС, but in general the ideal temperature for the best preservation of the crop is 0-3ºС

And what about those who do not have a cellar or a special chest? Preserve! Fortunately, there are a lot of recipes for preserving apples for the winter. This, for example, countless jam recipes. The best of them - from the simplest to the most interesting - our site has prepared for you.

Apple jam with viburnum

Ingredients:
5 kg apples,
1.5 kg viburnum,
5 kg of sugar.

Cooking:
Extract juice from viburnum with a juicer. Cut the apples with an apple cutter (this is a very convenient device - the slices are the same, and the core is immediately removed), sprinkle with sugar, put to boil over medium heat. Boil until a drop of syrup stops spreading, cool. Add viburnum juice, put on fire again, boil for 5-10 minutes and arrange in sterilized jars. Roll up or close with polyethylene lids.

Ingredients:
3 kg antonovka,
2 tbsp salt,
4 tsp soda,
3 kg of sugar.

Cooking:
Prepare solutions from salt and soda (dissolve salt in 2 liters of water, and soda in another 2 liters). Wash apples, peel, cut into slices. Dip the apples first in saline, then in soda. Rinse in clean water, let the water drain and cover with sugar. Leave for 4 hours. Then mix gently, put on fire and simmer for 40 minutes after boiling. Jam should be gently stirred and remove the foam. Pour hot into sterilized jars, roll up.

Ingredients:
600 g pumpkin,
600 g apples
1 lemon
800 g sugar.

Cooking:
Scald the lemon, squeeze the juice, finely chop the peel. Peel the apples, put the peel in a saucepan, pour two glasses of water and put to boil. Grate the apples, pour over the lemon juice and mix well. Grate the pumpkin, mix with apples and lemon peels, pour everything with a decoction of apple peel and put on fire. Cook over low heat until the jam becomes transparent. Arrange in banks, roll up.

From apples you can make compotes, jelly, marshmallows, candied fruit, marmalade, jam, jam ... So much delicious! You can prepare the filling for pies - in winter you will only need to add it to the pie, without spending time preparing it.

Ingredients for a 1 liter jar:
7-8 apples
½ cup sugar
1.5 cups of water.

Cooking:
Rinse the apples, cut with an apple cutter, dip in cold acidified water for 30 minutes (1 g of citric acid per 1 liter of water). Then remove the apples from the water, let drain, put in a colander and put in a water bath over boiling water for 10-15 minutes. Place warmed apples tightly in sterilized jars, pour boiling filling, cover with lids and pasteurize for 15 minutes. Roll up, wrap up.

Ingredients:
1 kg of apples
750-800 g of sugar,
1 glass of water
cinnamon - to taste.

Cooking:
Dissolve 1 cup in a saucepan. sugar in a glass of water. Cut apples into small slices. Add apples to the syrup, put on medium heat, pour 1 more glass of sugar on top. Mix and cook over medium heat. Add sugar as it dissolves and stir constantly. When all the sugar has been used and dissolved, remove from heat and leave to cool. Then put back on the fire, bring to a boil and cook until tender. At the end of cooking, add cinnamon, stir and transfer to jars. Leave to cool completely, close. Keep cold.

For 1 kg of apples - 700-900 g of sugar. Half of the prepared apples, without peeling the skin and without cleaning the core, cut, put in a saucepan, add 2-3 tbsp. water and cook until softened. Rub boiled apples through a sieve, mix with sugar and heat until sugar is completely dissolved. Peel the remaining apples from the skin and core, cut into thin slices and put in mashed potatoes. Cook until cooked, arrange in sterilized jars, roll up.

Apple marmalade. For 1 kg of apples - 500-700 g of sugar. Release apples of autumn varieties from the core, bake in the oven, wipe through a sieve. Mix the resulting puree with sugar and boil over low heat until thickened, stirring constantly. Line a baking sheet with parchment paper, sprinkle with powdered sugar and pour the boiled mass onto it. Smooth with a knife and set aside. Then cut into squares or diamonds. Store in a cool dry place.

For 3 kg of apples - 2 cups of sugar. Cut the apples with an apple cutter, sprinkle with sugar and leave overnight. In the morning, put on fire, bring to a boil, stirring, and boil for 5 minutes after boiling. Arrange in sterilized jars, roll up.

Ingredients:
1 kg of apples
250 g sugar
1 glass of water.

Cooking:
Rinse apples, cut into 4 pieces, add water and boil for 30 minutes. Throw on a sieve to strain the juice, and leave until the next day. Add sugar to the settled juice, mix well and put on fire. Boil over high heat until the syrup drips from the spoon in thick drops. During cooking, the jelly must be stirred and skimmed off the foam. Pour the finished jelly into sterilized jars, roll up.

Ingredients:
1.5 kg of apples,
600 g of water
10-12 pcs. cloves,
400 g sugar
1 lemon.

Cooking:
Cut apples and stew in water with cloves until soft. Then grind in a blender, put the mass on fire and bring to a boil. Add sugar, juice and lemon pulp (pitted!) and cook until all sugar is dissolved. The jelly is ready when a drop of syrup solidifies on a cold plate. Cool, arrange in sterilized jars, roll up.

Ingredients:
1 kg of apples
800 g sugar
1 lemon or orange
2-3 cloves,
1 tsp cinnamon,
powdered sugar.

Cooking:
Cut the apples into slices, remove the core. Prepare the syrup: mix 3 cups of water with half the sugar and heat until the sugar is completely dissolved. Pour the apples into the syrup and simmer, stirring, until the apples are translucent and lightly browned. Then pour the second half of the sugar, lemon or orange zest, spices into the apples and cook for a few more minutes, stirring, over low heat until the syrup thickens. Meanwhile, prepare a baking sheet: line it with parchment paper, grease with oil. Put the finished apple slices on a baking sheet, dry in the oven at a temperature of 50ºС with the door open for 1.5-2 hours, then leave to dry at room temperature. After a day, dry again in the oven. Sprinkle finished candied fruits with powdered sugar and place in clean glass jars with tight lids. Store in a cool dark place.

Cut apples with an apple cutter. Put in liter jars quite tightly and pour boiling syrup (at the rate of 200 g of sugar per 450 g of water). Roll up immediately. It turns out a thick compote.

Apples canned in their own juice without sugar. Peel the apples, remove the core and cut into slices. Blanch in boiling water for 3-5 minutes, cool. Place in sterilized jars and fill with hot water. Cover with lids and sterilize: liter - 20 minutes, 2-liter - 30 minutes, 3-liter - 55 minutes. Roll up.

Put clean, unbroken apples in jars, pour in brine, cover with plastic lids and put in a cool place. The brine is prepared as follows: for 10 liters of water, take 120 g of salt and 120 g of sugar. Apples will be ready in 50-60 days.

Antonovka soaked in jars. Wash the medium fruits, put them tightly in jars. Prepare the filling: mix juice and cold boiled water in a ratio of 1:2 or 1:3 (to taste). Pour over the apples, put wooden sticks crosswise into the jars so that they press the apples and prevent them from floating up. The filling should be 4-5 cm higher than the apples. Close with plastic lids. Keep cold.

Extract the juice with a juicer. Pour the juice into an enamel pan, put on fire. As it boils, it will form a large number of foam - it must be completely removed. As soon as the foam in the low-boiling juice ceases to form, pour the juice into sterilized jars and roll up. Wrap up.

Cucumber and apple salad

Ingredients:
2 kg cucumbers
1 kg of apples
50 g tarragon
50 g dill,
100 g vegetable oil,
100 g fruit vinegar,
50 g sugar
40 g salt.

Cooking:
Wash cucumbers, apples and herbs. Cut cucumbers into circles, cut apples with an apple cutter, chop greens coarsely. Mix everything, add salt, sugar, vinegar and vegetable oil, leave for a while until the juice is released. Put on fire, boil for 10 minutes and put hot into sterilized jars. Roll up, turn over.

Ingredients for 10 liter jars:
6 kg apples,
30-40 pcs. cloves,
200-300 g cinnamon,
2.4 liters of water,
1.1 kg of sugar,
500 ml 6% vinegar.

Cooking:
Leave small apples whole, chop large ones, remove the core. Put in cold water or saline solution (per 1 liter of water - 10 g of salt) for no more than 30 minutes. Blanch for 2-5 minutes in boiling water and cool in ice water. Use the water after blanching to prepare the filling. Put 3-4 cloves and 0.2-0.3 g of cinnamon at the bottom of the jars, put apples and pour hot marinade filling. Cover with lids and sterilize at 85-90ºC for 30 minutes. Roll up.

Pass green hard sour apples through a meat grinder or chop with a blender, add garlic and hot peppers in pods (to taste, as you like), as well as any herbs and spices. Grind the resulting mass again with a blender (pass through a meat grinder), put on fire and boil. At the end of cooking, add a little vegetable oil. If the apples are not too sour, then you can add apple cider vinegar. Arrange on scalded jars, cork. In this recipe, proportions are deliberately not given, since everyone has different tastes. Try!

Apples cut into circles or slices are peeled (you can remove the skin), dipped in salted water (20 g of salt per 1 liter of water) and laid out on a baking sheet covered with parchment paper. You need to dry apples at a temperature of 75-80ºС, with the door open, for 6-8 hours. Apple slices periodically mixed. Properly dried apples have a light cream color, the slices are soft and elastic. About 1 kg of dry apples is obtained from 10 kg of fresh apples.

You can prepare apples for the winter if you have a lot of waste or broken apples left, try making real apple cider vinegar from them.

Apple vinegar. Grate apples on a coarse grater, put in a glass container and dilute with warm boiled water (for 800 g of apples - 1 liter of water). For each liter of water, add 100 g of sugar or honey, and to speed up fermentation - 10 g of pressed yeast or sourdough or 20 g of dry rye bread. For the first 10 days, keep the vessel with the mixture open at a temperature of 20-30ºС, stirring the slurry with a wooden stick 2-3 times a day. Then transfer the mass into a gauze bag and squeeze the juice. Strain the juice and pour into a wide-mouthed vessel. You can add 50-100 g of honey or sugar for every liter of juice. Cover the jar with gauze and put in a warm place for 40-60 days until fermentation is over. Filter the finished vinegar, bottle it and close it tightly with stoppers. Keep refrigerated.

As you can see, apples for the winter can be prepared in many completely different ways. Good luck preparing!

Larisa Shuftaykina

: this and , and other delicious . But all these recipes include some amount of sugar, some more, some less. Today we turn to people who, due to various circumstances, do not consume sugar.

I offer you recipes for homemade apples without sugar. They are tasty and healthy, if desired, they can be sweetened before use by adding fruit sugar, xylitol, sorbitol, licorice root and other sugar substitutes to taste. Such blanks from sugar-free apples can be stored in the apartment in winter.

Apple juice without sugar

Extract the juice with a juicer. Pour the juice into an enamel pan, put on fire. Bring to an active boil, but do not boil, pour the juice into sterilized jars and roll up. Wrap up.

Canned apples without sugar recipe 1

Peel the apples and, cutting them into slices, put them in two-liter and one-liter jars. Fill the jar to the top with boiling water (without sugar) and, having covered with a lid, leave for three minutes, then drain the water and pour boiling water again. After repeating the procedure three times, roll up the jar with a lid.

Apples, canned without sugar recipe 2

Peel the apples, remove the core and cut into slices. Blanch in boiling water for 3-5 minutes, cool. Place in sterilized jars and fill with hot water. Cover with lids and sterilize: liter - 20 minutes, 2-liter - 30 minutes, 3-liter - 55 minutes. Roll up.

Jam from apples without sugar

For 1 kg of apples - 200 g of water.
Cut the apples into pieces, add water and boil for 10-15 minutes, stirring continuously, then rub through a sieve. Boil the resulting puree until it thickens well, make sure that it does not burn. Then, in a warm form, decompose it into sterilized jars and, closing it with boiled lids, pasteurize at a temperature of 100 ° C half-liter jars - 151 minutes, liter - 20, 3-liter - 30. Apple jam can be stored for a year.

Apple pastille without sugar

Peel apples of any degree of ripeness, cut into slices, put in a saucepan, add a little water to the bottom, cover and boil over low heat, then cool and wipe through a colander. Lubricate the surface of the kitchen board with a very thin layer of vegetable oil and rub it thoroughly with a dry gauze swab. Put applesauce on the board in an even layer (not thicker than 0.8 cm - otherwise it will dry for a long time) and put in the sun or a draft. On the second day, when the puree dries a little, the board can be placed at an angle.

After three days, pry off the dry marshmallow with a knife and remove it from the board. This apple napkin should then be hung on a rope for 2 days. For long-term storage, fold the marshmallow in a pile, sprinkle lightly with powdered sugar, twist tightly into a roll, put in a plastic bag and place in the refrigerator.

Sugar free apple puree

Well-washed, cut into small slices apples without cores and stalks, put in a saucepan, on the bottom of which a little water is poured, slowly boil for a couple under a lid until they become soft, then rub through a sieve and bring to a boil again. Pour the finished puree into well-washed and boiled jars and roll up. Kissels and sauces are prepared from mashed potatoes for dessert, meat and lenten dishes

Antonovka soaked in jars

Wash the average fruits of the Antonovka variety apples, put them tightly in jars. Prepare the filling: mix juice and cold boiled water in a ratio of 1:2 or 1:3 (to taste). Pour over the apples, put wooden sticks crosswise into the jars so that they press the apples and prevent them from floating up. The filling should be 4-5 cm higher than the apples. Close with polyethylene lids. Keep cold.

Apple-pumpkin puree without sugar

1kg apples, 1kg pumpkin, 1 teaspoon lemon or orange zest, sugar optional.
Sour apples, cut into slices, and pumpkin, cut into pieces, steam in a steamer or juicer for 10-15 minutes until soft. When hot, rub through a colander or sieve, add zest or sugar to taste. Heat the puree with stirring to 90 ° C and spread it hot into half-liter jars. Pasteurize for 10-12 minutes at 90°C.