Apple dessert for the winter. Apple preparations for the winter: “Golden recipes”

The best way to preserve apples for the winter, especially in urban areas, is to store them for the winter. Apples are the most common fruit in our gardens. Therefore, there are also a lot of recipes for winter preparations with apples.
Apple preparations for the winter include soaked apples and fruits in syrup, jams, compotes, jams, marmalade and even candied fruits. We have collected the most interesting, tasty and simple preparations in one article.

First, we invite you to look at photo recipes for the best apple preparations for the winter that we have on our website:

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Recipes for winter preparations from apples

To prepare this preparation, take apples, a liter of water and three hundred grams of sugar. This recipe involves minimal processing of apples. Since the fruits will be harvested whole, they must be carefully selected and washed. The apples are placed in jars and filled with boiling sugar syrup. To prepare the syrup, you need to put water on the fire and melt the sugar in it. The jars of apples and syrup are covered with lids and left for three minutes. After this, pour the syrup back into the pan and bring to a boil again. Then pour the apples again and repeat the whole process. After the third time, when the boiled syrup is poured into the jars again, they must be closed with hot lids and turned upside down. Such apple preparations at home can be used to make jams and preserves, as filling for pies.

Apple preparations for the winter: white filling is ideal for making delicious jam. Summer apples, which this variety belongs to, are very tender. Thanks to this structure, when making jam there is no need to boil the fruit for a long time. To prepare 500 ml of jam you need a kilogram of apples, half a glass of water and a glass of sugar. Peel and core the apples and cut into thick slices. Add water to the pan and cook the apples over medium heat until they are slightly soft. When the apples have softened, add sugar and cook for another minute. Now you can pour the apples into hot sterilized jars and order. Turn over for ten minutes, then store in a cool place. Apple jam for the winter is an excellent dessert that will always be on hand.

Apple preparations for the winter: Antonovka is also very suitable for making jam. The result is a delicate product with a pleasant amber color. For the preparation you will need three kilograms of Antonovka, two tablespoons of salt, four teaspoons of soda and three kilograms of sugar. Dissolve salt in two liters of water, and soda in the other two liters. Wash the apples, peel and cut into slices. First, dip the fruit in a salt solution, and then in a soda solution. Then rinse in clean water, allow excess liquid to drain and cover the apples with sugar. Leave for four hours. After the time has passed, put the fruit on the fire and cook for forty minutes after boiling. Gently stir the jam and skim off the foam as it appears. Pour hot jam into sterilized jars and roll up.

Some recipes for preparing apples for the winter with photos encourage you to prepare the apples according to exactly this recipe. This is a very original and incredibly tasty preparation. To prepare it you will need apples, cherry leaves, ten liters of water, 600 grams of honey, 400 grams of sugar and three tablespoons of salt.

For soaked apples according to this recipe, the Antonovka variety is very suitable, but you can take fruit of almost any variety. The apples need to be picked out when they are ripe and beautiful and washed. Line the bottom of the soaking container with leaves and lay out the apples. The container must be completely filled with fruit. Bring water to a boil, add sugar and salt. Boil until dissolved, then cool the solution and add honey. Allow the sweet solution to cool completely. Place the container with apples in a cool place and fill it with a sweet solution. Cover and press. Soaked apples can be eaten after forty days.

To prepare a liter jar of compote according to this recipe, you should take eight apples, half a glass of sugar and one and a half glasses of water. Wash and chop the apples. Immerse the prepared fruits in cold water with citric acid for thirty minutes (take a gram of citric acid per liter of water). Remove the apples from the water and let them drain. Place the fruit in a water bath for 15 minutes. Place the heated apples in jars and pour boiling liquid over them. Sterilize for 15 minutes, then roll up the compote and wrap it up.

Jam is an alternative to sweet jam. This preparation differs in structure, and the jam is also usually sweeter. To make jam you will need a kilogram of apples, 800 grams of sugar, a glass of water and cinnamon to taste. Dissolve a glass of sugar in a saucepan with a glass of water. Cut the apples into small slices and dip into syrup. Cook over medium heat. As the sugar dissolves, it must be added. When all the sugar is gone, remove the pan from the heat and let cool. After this, put it back on the fire, bring to a boil and cook until tender, adding cinnamon. Mix the jam very well so that the mass is as homogeneous as possible. Leave until completely cool, then roll up. Store in a cool place.

To prepare apples in this way, 200 grams of sugar are taken per kilogram of fruit. From this amount of ingredients you can roll up a liter jar. It is enough to make one pie in winter. Apples must be peeled from seeds and cut into cubes, covered with sugar and left so that the fruits give juice. The minimum time is two hours, but you can leave the apples overnight. Place the pan with apples on the stove and wait until it boils. As soon as the apples begin to boil, transfer them to sterile jars to the top and roll them up.

You can make apple jam very quickly and tasty in a slow cooker. To do this, peel and cut the apples into slices. Mix apples (one kilogram) with sugar (one kilogram), citric acid (juice of half a lemon), add a quarter glass of water. Transfer everything to a slow cooker and cook on the “stew” mode for an hour. Bring to a boil with the lid open. After cooking, pour everything into a bowl and puree in a blender. Cook again for about an hour in the slow cooker on the “stew” mode. Place in prepared jars and roll up the jam.

All apple preparations for the winter, no matter what recipe you choose, will turn out to be welcome dishes on the table. Compote, jam or jam, apples will provide vitamins and nutrients in winter.

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

Jam, jam, puree, ketchup, compote... and that's not all that can be made from apples.

For preparations, it is best to use summer (White filling, Antonovka, Glory to the winner) or autumn varieties of apples (Makintosh, 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 preparations made from winter apple varieties will also turn out delicious.

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

Apple and plum jam

Moderately gelled, picturesquely ruby, with delicate acidity. Assorted jam from apples and plums can be a universal additive for biscuits, bagels, cheeses, cottage cheese and pancakes. Are you intrigued? Then welcome to my kitchen, where I will tell you in detail how to make apple and plum jam. Recipe with photo.

Apple jam slices “Amber”

Apple jam in slices according to this recipe is not only appetizing, but also very bright. Apple slices acquire an amber hue due to a special cooking method. This 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 recipe with photo.

Apple preparation for pies

Preparing the filling for apple pies for the winter allows you to save a lot of time when preparing baked goods: all you need to do is worry about the dough, and the apples are already ready - peeled and cut! If I’m interested in you, then I’m happy to invite you to my kitchen - I’ll show you how to prepare apples for the winter for pies. Erase the recipe with the photo.

Apple and chokeberry jam

Sweet, with a slight sourness and a characteristic taste of chokeberry (chokeberry) jam is a real find in the winter, when our body needs powerful support with vitamins and microelements more than ever. Thanks to chokeberry, this jam turns out to be mega-healing, has a rich color and is perfect for home tea drinking. How to cook, see.

Compote of apples 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 finish a very tasty and healthy apple and rosehip compote. The recipe is very simple, and compote is always very popular in the winter season. See the recipe.

Apples in grape syrup

At first glance, desserts made from apples: preserves, jams, jams 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, are the most banal - apples and grapes, the unusual preparation more than pays for it. How to cook apples in grape syrup, see.

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

Apple jam slices with lemon

You can see the recipe for jam from apple slices with lemon.

Apple jam for the winter with chocolate “Sweet Tooth's Dream”

You can see the recipe for apple jam for the winter with Chocolate “Sweet Tooth Dream”.

Compote of apples for the winter with orange (without sterilization)

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

Apple jam with cinnamon “Christmas”

You can see how to make Christmas apple jam with cinnamon.

Apple jam with orange “Orange mood”

You can find the recipe for apple jam with orange “Orange Mood”.

Pear-apple jam with orange “Fruit mix”

What to do when there is nowhere to put the apples? After all, it happens that the harvest is not a joy. Apples here and there. There are clouds of midges around them. It's a pity to throw it away, but I don't want to mess around with it. Do not rush to throw away this tasty treat that is healthy in all respects. You and I will now find a use for it.

I didn’t think for a long time when I saw midges swarming over the apples. I quickly cut off the rot and removed the core and tails. And she turned on her imagination. As a result, after an hour and a half, jars with the most pleasant contents were already cooling on my windowsill, which will absolutely comfort me and my family in winter.

After all, this apple preparation is universal. This includes aromatic tea or compote. This is a fresh loaf with a layer of amber apple slices. These include pies, pies, casseroles, and cereals containing this tasty goodness. Therefore, if you are now faced with a dilemma - throw away non-store-bought apples or give them a go, don’t think for long. Let's save them and look forward to winter!

Cooking time: depends on the number of apples; I had 2 kg, and I managed it in an hour and a half

Complexity: Well, it’s very simple!

Ingredients:

sugar – 600 g

water – 1-2 glasses

Preparation

So, I first washed the undeservedly forgotten apples, which were beginning to rot. And then, having cleaned them, removing the rotten and the like, I chopped the aromatic goodness into thin slices.

During the process of peeling and slicing, I sprinkled the apples with sugar, suffering that I could have used more of it. But, as it turned out later, this amount was quite enough.

This is the bowl I got of aromatic cuts.

I left this beauty so that the juice would flow. Since the apples were ripe and juicy, I didn’t wait long. The juice came out very quickly.

But it wasn't enough. That's why I decided to pour the juice into a saucepan and then add water.

How much should I top it up? At your discretion. For example, I know that with such a quantity of apples I could make a gorgeous compote in the amount of 10 liters or jam, puree - a couple of liter jars. But there was no time, and things didn’t work out with cans and sugar. That's why I chose this path.

So, when this mixture boiled, I introduced apple slices into it, which were instantly soaked with their juice. Boiled for five minutes.

By the way, we sterilize the jars at the same time! In the meantime, after cooling the apples, I boiled them 4 more times (each time for five minutes after cooling), without leaving the stove, because... You have to constantly turn it over so that the apples cook. I put all this in dry jars.

You will need:

Jam

To prepare it, we will need the following ingredients:

Sugar 1 kg
Apples 1-1.5 kg
Water 2 tbsp.
Lemon acid 3 g

Wash the apples thoroughly, remove the seeds and cut the peeled fruit into 8 large slices.
Mix a kilogram of sugar with water and cook the syrup. When it boils, quickly drop each slice into a saucepan, stir and simmer over low heat for 10 minutes.
The prepared mass must be removed from the heat. Wrap the pan and leave for 5.5-6 hours. Cook again for 10 minutes and remove. After 6 hours we repeat the procedure.
At the end of the last cooking, add citric acid to the puree and mix.
Let's move on to sterilization. and start canning. Lay out the hot mass, cover with lids and wrap.
After it has cooled, transfer it 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

Peel the apples. Remove the seeds and core. Cut into several small pieces. Add sugar, cover and leave to soak for 8-10 hours in a cool place.
If you do everything correctly and leave the fruits in the specified conditions, they should release juice. Stir and cook over medium heat for 10-12 minutes. Remove and let cool.
After 6-8 hours we put it on fire again. Boil it.
In the morning, the mass should be boiled for 15 minutes over low heat. Let it cool.
After 6 hours, boil the jam for the last time. It is important that the juice evaporates.
We sterilize jars.
The resulting workpiece is laid out in half-liter containers.
Turn them over and let cool.

No wonder apple jam is considered the best filling for the winter. It's not difficult to make. You can even cook it in a slow cooker. The advantage is that it is suitable for any dish and does not spread. You can use it to make compote, baby food, unusual sweet pies and jelly.

Juice

This product saturates the body with vitamins A, B, C, increases vitality, improves immunity and prolongs life. Fructose improves heart performance and relieves stress.

We wash and peel the apples. Place in a juicer.
Strain the liquid through cheesecloth.
Pour the juice into a saucepan and place on low heat.
Add sugar (if desired).
Stir and skim off foam.
Cook for 3 minutes.
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.

Pickled apples

Any variety will do. Since not everyone has barrels, we can use plastic bottles. Storage is also possible in banks.

Apples 4-5 kg
Cabbage 2 goals.
Carrots 5 pcs.
Sugar to taste
Salt to taste

Shred 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 release the liquid.
Place the resulting mixture on the bottom of the bottle or jar. Then cover the layer with apples (entirely). Again, make a new layer of vegetables. And so on until filling.
Pour boiled water, sugar and salt into the bowl where the chopped vegetables remain. Mix. We fill the bottles. The fruits should be covered with water. This way they won't be crispy and will be able to soak through.
Wrap and store in the room or kitchen for 2 weeks. Then we move it 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 products. Boil water.
Place the fruit in boiling water for a couple of minutes and quickly remove it. Cool them down.
Prepare a pour-over from 3 tablespoons of vinegar, dried cinnamon and cloves (to taste) and add 750 ml of sugar.
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; you need to spend a lot of time putting them into jars. And it takes a few minutes to cook the compote. The benefit is that a flavorful drink can be made even from just one apple.

Cherry with apples

Ingredients:

Apples 1-2 kg
Water 1.5 l
Cherries 1 tbsp.
Sugar 5-10 tbsp.

Cut the apples into pieces. Fill with water and bring to a boil. Add a glass of frozen berries. Cook over low heat for 10-15 minutes. Add sugar (to taste). The compote will be 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. Serve cold.

In a slow cooker

Apples 1 kg
Water 1 l
Sugar to taste

Recipes for winter apples of late-ripening varieties make delicious preparations for the winter. Juicy and crispy fruits can become the basis for various sauces, purees, liqueurs and even delicate apple butter.

The harvested apples can be prepared for long-term storage so that you can enjoy fresh, aromatic fruits in winter. However, for the longest time, until the next harvest, you will have stored supplies. And there are many recipes for processing apples and preserving them.

Apple recipes for the winter Apple compote for the winter

Instead of store-bought juices, it is much healthier and tastier to drink homemade apple compote.

You will need 1 kg of apples, 250 g of sugar and 1 liter of water.

Preparation. Wash and cut the apples into halves or quarters and remove the seeds. Sterilize the jars and place the apples in them so that they occupy a third of the jar's volume. Prepare the syrup by boiling water, adding sugar and boiling until dissolved. Pour the prepared hot syrup over the apples and roll up immediately.

This compote recipe does not require sterilization, so it is very easy to prepare.

You will need(based on one three-liter jar) 1/2 kg, 250-500 g sugar, 1-1.5 tbsp. chokeberry berries and water.

Preparation. Wash and dry the apples and rowan berries. Cut the apples, remove the core and seeds, cut into slices and immediately place them in a deep bowl with cold water so that they do not darken. Fill the prepared jars a third or half full with apples, add rowan berries. Then fill one jar with boiling water, cover with a lid and let stand for 5 minutes. Pour the infused water into a saucepan, add sugar, and boil. Pour the resulting syrup over the apples and rowan berries and roll up.

Recipe for apple and pumpkin jam

The jam from apples and pumpkin is very thick, tender, and pleasant in color.

You will need 1 kg of apples, 1 kg of pumpkin pulp, 1 lemon, 1/2-1 kg of sugar, water.

Preparation. First, scald the lemon, then squeeze out the lemon juice and chop the peel very finely. Peel the apples, place them in a saucepan, pour in 2 tbsp. water and cook for half an hour. Grate the peeled apples and pumpkin pulp on a coarse grater, mix with juice and chopped lemon zest. Pour in a decoction of apple peels. Place on the fire and cook until the jam becomes completely transparent. Place it while still hot in sterilized jars and roll up.

Apple recipes for the winter

Preparing this jam is quite troublesome and takes a long time. However, the result is worth it - the jam turns out to be very aromatic, with a rich apple flavor and slightly crispy, like fresh, translucent appetizing slices.

You will need 2 kg of apples and 1.4 kg of sugar.

Preparation. Wash the apples thoroughly, cut them in half, remove the cores and seeds and cut into slices. Place them in a deep pan, add sugar, mix well, cover the pan with a lid and leave for a day. During this time, the apples will be well saturated with sugar and release juice. Place the pan over low heat and cook, stirring occasionally. When the jam boils, cook it for a few more minutes and remove from heat. Cover with a lid and leave for another day. After a day, bring the jam to a boil again and cook for a few minutes, remove from heat, cover and leave for another day. On the third day, repeat the procedure. Place the finished jam in sterilized jars and roll up, or simply cover with lids and store in a cool, dark place.

Recipes from

This is a very healthy jam, moderately sweet and very tasty.

You will need 1/2 kg apples, 1 kg rose hips, 400-500 g sugar.

Preparation. Wash the apples and rose hips, remove the stems from the rose hips, cut the apples into slices, removing the seeds. Grind the apples into a puree along with sugar, transfer to a saucepan and bring to a boil over low heat. Then add the rose hips to the apple mixture and cook until they soften. Place the finished jam into prepared jars and roll up.

Apple recipes for the winter

Homemade applesauce is delicious on its own, you can add it to desserts, make jelly from it, or even use it to marinate meat.

You will need 1 kg of apples, 200-500 g of sugar (depending on the sweetness of the apples) and 1 tsp. lemon juice.

Preparation. Wash the apples well, cut off the skin, remove the core and seeds and cut into small slices. Pour some water into the pan, add lemon juice and add apples. Bring to a boil and simmer, covered, until the apples are soft. Then grind the cooked apples into puree and bring to a boil again. Pour the finished hot puree into prepared jars and roll up.

Apple recipes for the winter

This puree is absolutely natural and very healthy. It can be given even to small children.

You will need just apples and water.

Preparation. Wash the apples well, peel, remove the core and seeds and cut into small slices. Place them in a saucepan that should already have some water in it. Bring to a boil and cook the apples, covering the pan, until they are soft. Then puree the apple mixture and bring it to a boil again. Place the finished puree into sterilized jars and roll up.

Apple recipes for the winter

Aromatic spicy jelly is very tasty added to hot pancakes.

You will need approximately 1.5 kg of apples, 400-500 g of sugar, 10 cloves, 1 lemon and 600 ml of water.

Preparation. Peel and seed the apples and chop finely. Fill them with water in a saucepan, add cloves and simmer until soft. Then beat the apple mass with a blender, put it on the fire again and bring to a boil. Add granulated sugar and chopped lemon without peel. Cook the jelly until the sugar dissolves. You can check the readiness of the jelly by dropping a drop onto a saucer chilled in the freezer: if it immediately hardens and does not spread, the jelly is ready. Cool it, put it in prepared jars and roll it up.

Apple recipes for the winter

These are not just dried apple pieces, but a real delicacy that can be offered to guests for dessert.

You will need 1 kg apples, 800 g sugar, 1 orange, 5 cloves, 1 tsp. ground cinnamon, water and a little powdered sugar for sprinkling.

Preparation. Peel the apples and cut into small slices. Prepare the syrup: mix half the sugar and 3 tbsp. water, bring to a boil and cook. Place the apple slices in the syrup and simmer over low heat, stirring occasionally, until the apples become translucent. Cut the zest from the orange and add it to the apples, add all the spices and cook for another 10-15 minutes, stirring constantly. Line a baking sheet with parchment paper greased with butter or vegetable oil. Carefully place the apple slices on it and place in an oven preheated to 50°C with the door ajar for 2 hours. Then leave to dry for a day at room temperature. After that, dry it in the oven again. Sprinkle the finished candied fruits with powdered sugar and place in airtight containers. Store in a cool place.

Apple recipes for the winter

Apple butter is not a mixture of fruits and butter, it is well-boiled apple jam, the consistency of which resembles something between jam and marmalade. Apple butter is delicious spread on fresh bread.

You will need 3 kg apples, 1/2 tbsp. sugar, 1/2 tbsp. apple juice, 2 tsp. ground cinnamon, 1/4 tsp. ground nutmeg, 1/4 tsp. ground cloves, 1/2 tsp. allspice, 1/4 tsp. ground ginger, 1/4 tsp. salt.

Preparation. Peel the apples, remove the seeds, cut into small slices and place in a slow cooker. In a separate bowl, combine apple juice, sugar, spices and salt. Pour the resulting mixture over the apples and stir. Simmer over medium heat for 6 hours or until apples are soft, stirring occasionally. Using an immersion blender, puree the apple mixture and continue simmering for another 1-2 hours. During this time, the apple butter should boil down and acquire a rich dark amber color. Place the finished oil in jars, sterilize and roll up.