Whole apples in syrup for the winter. Recipe for apples in sweet syrup with pears

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

The syrup containing the apples will also not go unnoticed: you can simply dilute it with water and drink it instead of compote, or you can use it more broadly, for example, to soak biscuits for a cake. The syrup is also suitable for making jelly. I prepared a 1.5 liter jar.

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

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

Fill the jar with apple slices to the very top.

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

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

Pour the hot syrup over the apple slices in the jar and screw the lid on tightly. Immediately turn the jar over and wrap it well until it cools completely. Apples in syrup slices 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 definitely be in demand and will brighten up gloomy, gray everyday life.

Apples in syrup for the winter

Winter preparations are very, very diverse. What housewives don’t stock up on is compotes, jams and pickles. Surely every housewife has her own favorite, proven recipes for various preparations. But despite the swollen cookbook, there is always room for something new. Today we invite you to learn how to make sliced ​​apples in syrup for the winter.

Certainly, fresh apples can be stored almost all winter without harm to them. You can also buy apples in a store or market throughout the year. But you must agree that summer apples cannot be compared with any overseas “brothers”. Fragrant, juicy, sunny! Therefore, you should definitely write down the recipe and prepare a few jars, at least for testing.

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

Apples in syrup for the winter recipe

how to make apples in syrup for the winter recipe

Ingredients:

Cooking process:

The recipe may require less water, depending 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 maximum portion sugar, but if the apples are sweet, then a minimum portion is enough. But not less than specified. So, let's start cooking 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 them into slices, removing the middle. Place all the apples into the boiling syrup (you can do it in two batches) and boil them for literally 2 minutes (no more, otherwise the apples will boil). If the apples are soft initially, then simply dipping them into syrup is enough.

Remove the apples with a slotted spoon and place in sterile jars.

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

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

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

Apples in syrup for the winter

Whole apples in syrup for the winter recipe

Basically, according to this recipe, whole apples are rolled up 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 anything like a pie or pancakes, but you can enjoy it, you can fill it.

In order to roll apples in syrup for the winter, the recipe described below, you will need the apples themselves and sugar. Moreover, apples of early varieties are usually canned. White filling is perfect and preferably not overripe, but on the contrary - a little underripe. The same as smaller fruits For preservation you choose, the tastier they will be when finished.

Ingredients for a 3 liter jar:

Recipe for whole apples in syrup for the winter, without sterilization

1. Since you will need small apples for rolling, sort out the fruits and leave only the ones you need. Those that do not pass your test may go to apple jam, jam, apple jam or apple filling. And if you subscribe to updates, then these articles will be published very soon.

Rinse all the fruits, especially around the tail. This is where most of the dirt usually gets clogged. You don’t have to remove the tails themselves. Believe me, apples with stems will be stored all winter.

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

What's nice is that the recipe doesn't require you to sterilize the utensils. After all, in order to prepare for the winter fragrant apples in syrup according to the recipe, they need to be filled 3 times. And this is the best sterilization.

3. Place apples in jars. Try to distribute the fruits as closely as possible, but do not press them in. The syrup will be very tasty, so it’s okay if you end up with a lot! Children drink it very well.

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

After this time, you will notice that the water has decreased by 3 centimeters. If you look closely at the photo, you can see the water level there. This is fine. Depending on the variety and maturity of the fruits themselves, they can absorb even more water.

6. Put on a special lid with holes and drain the water into one large container. You can add a little boiling water, since the second time you will need to fill it to 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 as much.

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

8. When the apples are 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 turn the jar over on it.

If no water seeps out, then everything is fine. And in the same form (upside down) we place the bottles under a warm blanket.

When the jars have cooled, turn them over and put them in the place where all the seaming is stored. These apples in syrup for the winter recipe, which is outlined above, will definitely be loved not only by children, but also by adult sweet tooths! Don't be afraid to experiment and make your family happy!

Recipe for whole apples in syrup for the winter, without sterilization

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

Summer is over, and it has been replaced by the fertile autumn season of apples.

Despite the huge selection overseas exotica, these fragrant and juicy fruits remain the most popular and accessible. Ripe apples green, red, yellow color You can fill your home bins to the top.

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

Apples are no less tasty baked, dried, or canned. In the autumn, why not make sure that jars of your favorite fruits are placed on the shelves in the cellar, basement or pantry?

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

From apples you can prepare not only the usual jam, jam or compote, but also sweet dessert. To do this, the fruits need to be cut into slices and preserved in thick syrup.

Both kids and adults eat apple slices with pleasure. 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

Apples that are firm and firm are suitable for canning. Rotten fruits should not be thrown away. The damaged part can simply be cut off.

The apples need to be thoroughly washed, dried, cut each fruit in half and the core removed.

Then it is best to chop the fruit 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 enhance the taste of the dish.

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

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

To destroy germs, jars and lids are sterilized in the oven or steamed. It doesn’t hurt to run a slotted spoon with boiling water, which is used to transfer the apple slices from the syrup into glass containers.

Closed preservation is turned over and covered to retain internal heat longer.

The cooled jars are moved into the dark and cool place. There they can be stored for up to two years. Once opened, the treat should be kept in the refrigerator for no more than a few days.

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

Recipe 1. Apples in syrup for the winter, sliced ​​with cinnamon

One cinnamon stick;

A spoonful of citric acid;

Two glasses of clean water.

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

Cut the apples into slices and remove the seeds.

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

We are preparing two half- liter jars. They are quite enough for this amount of apples. Place half a cinnamon stick at the bottom of the glass container. Load apple slices.

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

Place the glass containers in a container with heated water and cover with lids.

We pasteurize apples in syrup for the winter in slices for five minutes. We note the time after the water boils.

We unload the jars from the container and immediately screw them tightly. Then turn the container upside down, cover with a towel and leave for a day.

We move the preserved food to the cellar or pantry. There is a place for it in the refrigerator.

Recipe 2. Apples in syrup for the winter in slices “Greetings from the hot summer”

Two tablespoons lemon juice.

Wash the apples and let the water drain.

Divide each fruit in half and carefully remove the core. Cut the fruit into medium-thick slices.

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

Place apple slices into boiling syrup. Stir the fruit thoroughly so that all the slices are immersed in the sweet mass. Boil for one minute or two.

Transfer the apple slices into sterilized jars. To do this, we use a slotted spoon that has been previously scalded with boiling water.

Bring the syrup to a boil again. Pour it over the fruit so that the water almost overflows over the edge of the jar.

Screw on the glass containers with boiled lids.

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

Recipe 3. Apples in syrup for the winter, sliced ​​with saffron

A quarter spoon of saffron;

Pour water into a saucepan and heat it up. Add sugar and stir so that it does not stick to the bottom of the container.

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

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

Core and remove seeds from clean apples. Cut them into slices.

Add into boiling syrup apple pieces. Stir very carefully so that they are completely submerged in the sweet liquid.

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

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

Wrap the preserved food in a warm towel. After the jars have cooled, move them to a place suitable for storage.

Recipe 4. Apples in syrup for the winter in slices “Spicy dessert”

300 gr. sour apples;

Three cloves and three peas of allspice;

Vanillin - on the tip of the knife;

Cut clean and dry apples into slices.

To the bottom clean jar add cloves and allspice. Place pieces of fruit on top in a dense layer.

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

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

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

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

Turn over and wrap the jars. So they should stand for at least a day. Then we send the preserved food for storage until winter.

Recipe 5. Apples in syrup for the winter in slices “Fruit antidepressant”

One and a half kg of apples;

A sprig of mint per one liter jar.

We cut the fruits into slices and put them in jars. Place a sprig of mint on top. Pour boiling water over it and leave to cool.

After about twenty minutes, pour the water into a saucepan. Its quantity should be one liter. If there is less water, you need to add more.

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

We immediately screw the glass container with apple slices.

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

Then delicious preserves we hide it and forget about it until winter.

Recipe 6. Apples in syrup for the winter in slices “Apple slices in juice”

One liter of currant juice;

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

Bring 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 containers with lids and sterilize.

Then seal it tightly, turn it over, wrap it well and leave it for a day or two to cool completely.

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

Recipe 7. Apples in syrup for the winter, sliced ​​with vanilla

For a half liter jar:

One gr. vanillin;

Three gr. citric acid.

Prepare the apples: wash, dry and cut into small slices.

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

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

Pour water into a saucepan, add sugar and vanillin.

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

Fill jars with apple slices with boiling thick liquid.

Carefully twist and turn over.

Cover the container with a towel and leave for a day. Then we place the preserved food on a shelf in the pantry or refrigerator.

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

You can’t crush the apples too much, 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 fruits have bright taste and a persistent apple aroma.

To prevent sliced ​​apples from darkening, you can keep them in a 1% salt solution, but no more than half an hour.

It is important that the temperature of the syrup when filling the jars is not below 70-80 degrees.

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

A thick apron will be useful for your work, which will protect you from spilled boiling water.

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Recipe for sliced ​​apples in syrup for the winter, secrets of choosing ingredients and

Do you love apples and want to prepare for the winter? Then it’s worth doing this starting in mid-summer. It is at this time that the first summer apple varieties appear on the market. At the beginning everyone's favorite ripens White filling, and the rest follow him.

It should be noted that summer varieties of apples differ in aroma and unique taste living fruit, not subject (if kept for a long time) to any chemical delights. That’s why it’s so nice to pamper yourself with them not only during the ripening season.

Compotes can be prepared from hard fruits, and from soft jam, jam, .

Our preparation is made from apples of the Slava Winner variety. But you can also use other varieties with dense pulp. We will prepare a delicious dessert - sliced ​​apples in syrup for the winter, which you won’t be ashamed to put even on the New Year’s holiday table.

Making such a preparation is not at all difficult and it will not take much of your time, judge for yourself, all you need to do is buy apples, wash them, divide them into slices, boil the syrup and roll up the jars.

Taste Info Sweet preparations

Ingredients for 1 liter jar:

• Apples – 0.8 kg;
• Purified water – 0.5-0.6 l;
• Granulated sugar – 200-250 gr.

The proposed layout will yield one liter jar. From kitchen utensils we use: a device for cutting apples into slices, a saucepan for preparing syrup, a slotted spoon, liter jar, tin lid, seaming key.

How to cook apple slices in syrup for the winter

Apple slices in syrup for the winter are not easy delicious dessert, but also an excellent filling for pies, which skillful housewives love to pamper their households with in the winter months.

Our first step is to buy apples. As mentioned above, you can take any variety, as long as the main requirement is met: their pulp must be dense. Soft fruits simply cannot maintain a presentable appearance when heat treatment, but we want to get not only a tasty, but also an attractive-looking dessert.

And so, we purchased the apples and now wash them thoroughly under running water, each one separately.

Our next step is chopping the apples into slices. By the way, very economical option These same slices, they can be placed in a liter jar, almost a kilogram. Agree - very profitable!

In our case, we divided the apple into slices special device, but this is not necessary, if it is not available on the household, use a regular sharp knife. Just don't forget to cut out the core.

While the apples are being cut on the stove, the water from which we will make syrup should already be heating up in the saucepan. As soon as it boils, add the prepared amount granulated sugar and boil for 5 minutes.

At the same time, we place the cleanly washed jar and lid for sterilization. Steam the jar over steam and boil the lid (1-1.5 minutes)

Please note the following: apple pulp it is very light and therefore the slices will certainly tend to float to the surface, but we need them to be slightly cooked. Therefore, we take an ordinary slotted spoon and use it to immerse the apples in the syrup. Let stand for a couple of minutes.

Now we take a sterile (hot) jar and put the slices that have been in the syrup into it.

Then let the syrup boil again and pour it boiling into the jar.

Immediately take a sterile lid and roll up the jar. Turn it upside down and wrap it up. Let it cool in this form for about a day.

Now the finished preparation - apples in syrup in slices, we send for storage until winter.

In addition to the method we have already described, there are other options. We want to offer them as an alternative so that you can choose the method that suits you best.

Apple slices in sweet spicy syrup

We use apples with dense pulp, preferably more sour varieties. As in the first method, wash the apples individually. Then divide into medium-sized slices.

Place two or three peas on the bottom of sterile liter jars allspice and a couple of cloves.

Then fill them with apple slices. Immediately pour boiling water to the top and cover with sterile lids. Leave for about 15 minutes.

Then drain the water from the apples into a saucepan, add sugar (2/3 cup) and a pinch ground cinnamon. Boil this syrup and pour boiling water over the apples. Seal the lid, turn the jar over, insulate it, and leave to cool.

The first question that arises is what type of apple to take for this preparation? Juicy fruits with a dense, strong structure are best suited. After all, only they will not begin to fall apart during heat treatment. The ideal variety for these purposes is “Glory to the Winner.” We wash the fruits and start slicing. We will cut into neat slices. To do this, you can use a special cutting device, but you can also do this with a regular knife. Cut out the seeds from the apples.

Bring the water to a boil and add 200-250 grams of sugar, depending on how sweet your apples are. Boil the syrup for five minutes. Now we send the lid and jar to be sterilized. Boil the chopped apples in boiling sweet syrup for 3-4 minutes. It is important not to overcook the fruit so that the slices do not become overcooked.

Using a slotted spoon, take out all the apples and put them in a jar.

Boil the syrup for a couple more minutes, and then pour it into the jar too. Using a steamed lid, roll up a jar of apples in syrup.

A delicious treat ready for winter.

If you have such luck as a decent bunch of garden (not store-bought) apples and you are not able to destroy them in the near future, I offer my own version of using them - don’t be lazy to make one out of them wonderful preparation for the winter, like apples in sweet syrup.

Neither a young sweet tooth nor an older gourmet can resist such a dessert in winter (and not only). Besides, canned apples in syrup can become an excellent filling for pies and pies or a luxurious addition to all kinds of desserts. And sweet syrup with the aroma and taste of spices will become a worthy replacement compote, coffee or tea. For such preparation, it is better to take dense (not loose) apples such as “Antonovka” or “Simirenko”.

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

Ingredients:

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

• Yield: 4 700 ml jars.
• Cooking time – 1 hour (maybe a little more).

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

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

Wash the apples, cut out the core with seeds, cut into not very wide slices (from 1.5 to 2 cm). Immediately throw the apple slices into a cup of acidified water - thanks to citric acid, they will not darken.

In the meantime, boil water in a saucepan (with a volume of at least 3 liters), which will later become sweet syrup - 2 kg of it. Apples will require approximately 1700 ml.

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

Next, without removing the pan from the heat, soak the fruit slices in the syrup for about one and a half minutes (there is no need to bring to a boil - tender juicy apples will quickly begin to spread). 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 (to drain any remaining syrup) placed on a cup or pan.

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

While the syrup is boiling, place the apple slices in the jars (do not compact them too much to prevent the fruit from bruising).

Pour boiling syrup and continue according to the usual procedure: seal the jars tightly with lids, turn them over and leave to cool under a towel.

Good preparations to you!!!

Step by step photo recipe apple slices in sugar syrup especially for the site Well-fed family. Best regards, Irina Kalinina.

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

Apples in syrup - recipe

Apples - incredible universal product, suggesting various ways blanks. They are quite easy to master if you follow the recommendations. Before preparing apples in syrup, you should carefully inspect the fruits and sort them out. The dishes for boiling 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

Wash the sorted apples, dry them and cut off the tail on the side opposite the stem. Prick the apples with a toothpick over the entire area. Dissolve sugar in water, bring to a boil and keep on the stove for some time 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 sterile jar and fill them with syrup. Cover the jar with a lid and store it after cooling.

Transparent jam in apple syrup, slices

Using fruit and sugar in equal proportions without adding water, you can prepare fragrant jam from apples cut into slices in syrup. It is precisely this cutting of fruits that allows you to soak sugar syrup every fruit piece.

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 container and sprinkle with sugar. Leave the fruit on long time to release the juice, then boil for a quarter of an hour and leave to cool. Repeat this procedure three times. Ready jam Pour while still hot and cover with lids. Keep cool.

Canned apples in sugar syrup

Ingredients:

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

Preparation

Remove the core from the prepared apples without cutting the fruit. Place the apples tightly in a sterile jar. Fill the contents of the container with boiling water and leave for half an hour. Then repeat the pouring again, leaving it to infuse for half an hour. After draining the water from the container, boil it for a couple of minutes, add sugar and cook a little until it is completely dissolved. Pour the syrup over the apples and cover with a clean lid. Turn the jar upside down and wrap it up. After cooling, move the workpiece for storage in a cool place.