How to cook apples in sugar syrup. Whole apples in sweet filling

I prepare fruit for the winter every year, because sometimes I want to eat some kind of fruit in the autumn-winter period. Fresh fruits It’s not always possible to buy, and they are expensive in the off-season, but here you open a jar and eat the fruits of your own preparations.

I roll apples into 700 ml jars, because... We have a small family, and for two people, one meal at a time, this is quite enough.
If you have a large family, then you can easily wrap pears in 3-liter jars, although then the norm is vinegar essence from 0.5 teaspoon you will need to increase to 1 tbsp. spoons, but the whole technology is the same.
If you are interested in this recipe, then let's start cooking!

Initial composition of products.

Our preparation consists of: apples, sugar and water.

Step-by-step preparation of apples for the winter, canned in syrup .

1. Preparation of syrup.

I cook fruit in a 6-liter saucepan - it’s convenient because... yields 11 (700 ml) jars of product.
I fill in the water and add the sugar one at a time. Add 4 liters of 500 ml to the pan and bring to a boil. As soon as the water boils, I add an incomplete 700 ml jar of sugar.
We don’t like very sweet apples, and our variety is sour, so I take exactly this amount of sugar. But if you like pronounced sweet taste, then you can add sugar liter jar, instead of 700 ml.
While the sugar syrup is boiling, prepare the pears.

2. Preparing apples.

Before starting the cooking process, apples must be thoroughly washed and then cut into pieces. To do this, take an apple and cut it into four halves. You need to remove the core and seeds from each half.
If the fruits have damage in the form of wormholes and rotting, then they also need to be removed.
After some time, the apples are prepared, now you can proceed to the next stage.

3. Heat treatment.

Since apples have a certain hardness, the best and quick option- This is a thermal, short-term treatment.
As seen earlier, I added water and sugar to the pan in such a way that there was room left for laying the fruits.

It is best to add apples in small portions at once, in my case - 1 kg each. because If you add one piece at a time, there is a possibility of uneven boiling. The first fruits may become boiled, but the last ones may not be fully cooked, so it is better to add the whole amount at once. And what standard you will have depends on the space you have set aside for this.

The syrup has boiled, put the pears in and leave them in the liquid for 2 minutes - regardless of whether the water boils or not. Cover the entire contents with a lid and stir the apples twice with an interval of 1 minute.

Please note that if your apple variety is loose, then you need to blanch it for 1 minute. Otherwise, there is a risk that your fruits will simply boil over.

4. We roll up the products.

As soon as the allotted time has passed, remove the apple pieces with a slotted spoon and place them in sterilized jars. I have a very convenient device - a funnel with a wide neck, which I insert into the jar and calmly pour in the fruit. After the first batch has been added, shake the jar and distribute the apples inside the container. As soon as the last apple is placed in the jar, cover it with a sterilized lid and leave it until the syrup is poured.

As soon as the fruits are all redistributed to the banks, we begin the final process.
We take a jar of apples, put it in a deep plate - this is in case the jar bursts, then the syrup will not spill on the table, but will remain in the plate. So, don’t pour the boiling syrup to the top, but leave it 3 cm below the top edge of the jar. Then pour in 0.5 teaspoons of 70% vinegar essence and add syrup so that it fills the jar to the top.

The syrup we fill the jars with is enough for 10 (700 ml) jars. But because I didn’t fill all the jars tightly with apples - I had enough for one more jar. The only thing is that there wasn’t enough syrup for this jar, but I wasn’t upset, and did this.

I poured 1 tbsp into the jar. spoon of sugar. I boiled water in a kettle and poured the boiling water over the apples and sugar, but not to the top. Then I added 0.5 teaspoons of vinegar essence 70% and only then poured boiling water over the entire contents of the jar to the very top.

Now all we have to do is roll up the lid of the jar, turn it slightly (check to see if it holds firmly), turn the jar upside down and wrap it in a warm blanket for 24 hours.
Then you can move it to a cool room. We do this procedure with each jar. This recipe makes 10 cans (700 ml).

The conservation process is completed. Happy eating canned apples in winter.

Good luck!

In this article we will tell you how to save maximum energy for the winter. useful substances in fruits such as apples. After all, how would you like to feed your depleted body with vitamins on cold days! One of the good and simple ways- preserve apples in syrup for the winter. Usually this is done very simply, you only need granulated sugar, fruit and water. We will complicate our recipes a little, for example, add vinegar, which will give the apples an unusual sweet and sour taste, and they can be stored for a very long time.

Canned Apples with Ginger and Cinnamon

To enhance taste and aroma winter harvesting We added spices to our recipe: ginger, cloves and cinnamon. So we will need following ingredients: 300 ml wine or apple cider vinegar, 0.4 kg of granulated sugar, 25 grams of ginger, one cinnamon stick, a kilogram and a teaspoon of cloves. Apples in sugar syrup prepare according to next recipe. We sort through our fruits, remove the remaining leaves and tails, under the flow cold water wash thoroughly. Pour vinegar into a saucepan, add chopped ginger root, cinnamon, and other desired spices.

Place on low heat and stir until the sugar dissolves, then boil. After boiling, turn off the heat and the saucepan with ready-made syrup leave on the stove. To prevent the skin from bursting, pierce the apples with a fork and place them in the pan with the syrup. Cook for a few minutes until the fruit softens a little. But there is no need to make them too soft. Transfer the ranetki with a spoon into warm, sterilized jars. Meanwhile on high fire Boil the syrup again for exactly five minutes, strain and pour into jars. Roll up the lids and that’s it: the apples in syrup are ready for the winter. We remove it for such conservation - one year.

Preserving apples in slices

These fruits are very tasty. They are quite suitable for use instead of dessert. The main condition is that they must be strong. We need: apples - two and a half kilograms, water - two liters, granulated sugar - half a kilogram, citric acid - a teaspoon, without a slide. It is not known why, but according to this recipe only in three-liter glass jars. Cook apple slices in syrup. We wash it, wait for the water to drain, first cut it into four parts and remove the core, then cut them into slices. We boil water with citric acid and granulated sugar, drop the slices into the syrup, boil for a couple of minutes, it is not necessary to bring to a boil, it is important to stir them thoroughly so that they all end up in the syrup. It is important that they remain whole and not overcooked.

Using a scalded spoon with holes, transfer the slices to a dry one, pour the syrup boiled again to the top and roll up the lids that were boiled before. Turn the jar upside down and wrap it up for a couple of days. Can be stored at room temperature.

Preserving apples in the easiest way

For execution given recipes choose small fruits, durum varieties, and we try so that they do not have any flaws. Prepare three liters of water and 0.4 kg for syrup granulated sugar. Wash the apples thoroughly, cut the larger ones into pieces and place them in pre-sterilized containers. three liter jars about ¾. Boil water and fill the jars with it to the very top.

Leave it overnight and let it cool. In the morning, pour the water into a separate pan, add granulated sugar, bring to a boil and immediately fill the jars to the top. We roll them up with sterilized lids and set them to sterilize for 15 minutes. Apples in syrup are preserved for the winter. Turn it over and wrap it up. After a day, we put it away for storage in a cool, preferably dark place. With this recipe, vitamins are preserved to the maximum.

Preserving apples with citric acid

To prepare the fruit for this recipe, we need 30 minutes of time. Cooking apples in sugar syrup is not difficult, especially if you follow the instructions. To obtain a spicy and delicate aroma add a little cinnamon. Ingredients: 0.6 kg of apples, six tablespoons of granulated sugar, one cinnamon stick, a teaspoon of citric acid, 0.5 liters of water.

We are preparing our apples in syrup for the winter. The recipe is as follows:

We prepare the necessary components.
After removing the seeds, cut the apples into slices.
Mix sugar with water and cook the syrup for 20 minutes.
We put fruit in jars, putting cinnamon on the bottom, half a stick.
Since we are using two one and a half liter jars, we add citric acid to each of them, it turns out half a teaspoon.
Fill the containers with syrup.
Cover with lids and sterilize for five minutes in boiling water.
Roll up and turn upside down for a day.
We send it to a dark place until winter.

Preserving apples with aging

In this, it is also very simple recipe We take winter or autumn fruits, medium or small in size, wash them, put them in jars and fill them with prepared hot syrup. We proceed from the following ratio: for one kilogram of apples you need a liter of water and about 300 grams of granulated sugar.

We soak the apples in syrup for six to eight hours, then add the missing amount of syrup and pasteurize at 85 degrees. Let's do this: 15 minutes for liter cans, 20 minutes - for two-liter and 30 minutes - for three-liter. Whole apples in syrup are ready, now in winter there will be no problems with replenishing the body’s vitamin reserves. Bon appetit!

Juicy, tender apples in syrup for the winter without sterilization, they retain their natural aroma, only becoming even sweeter. Pieces of these fruits remain almost as firm as fresh ones, so they are very tasty to simply eat out of the jar. And if you also fill them with vanilla ice cream, then better than dessert can not found. Sweet syrup can also be applied in practice. Spread it out a little boiled water and serve instead of juice. Canned apples are ideal for making all kinds of baked goods. Buns and pies, twirls and puff pastries – with this filling everything will be an amazing delicacy. It also turns out delicious, which will also not be superfluous in winter time. Preparing this kind of preservation for the winter is quite simple and very quick.

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

To prepare apples in syrup, you can take any variety of fruit. True, from sour Antonovka It's better to abstain. It will definitely require more sugar, and anyway the slices won’t turn out honey-like.
So we wash the fruit. We take out the tails and divide them into several parts. If you have large fruits, you can cut them into 4-6 parts; small apples just need to be divided into halves. Using a circular motion, cut out the hard centers containing the seeds. There are rotten places, they also cannot be left, but removed entirely. But it’s better to leave the skin. With it, the apples will better retain their shape and firmness.

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

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

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

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

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

This apple preparation is not as popular, say, as jam or compote, but this is most likely due to the lack of knowledge of housewives. Having tried this delicacy once, most likely you will prepare it every year. After all, this is not only a wonderful stand-alone dessert, but also an indispensable filling for pies, as well as an addition to other pastries, cereals and other sweet dishes.

How to cook apples in syrup slices for the winter - recipe

Ingredients:

Calculation for a three-liter glass jar:

ripe fresh strong apples – 2.4 kg;
granulated sugar – 550 g;
filtered water – 2 l;
citric acid (for syrup) – less than a teaspoon;
citric acid (for apples) – ¼ teaspoon per half liter of water.

Preparation

To prepare in syrup, select apples with strong pulp, wash them, cut them in half, carefully remove the core with seeds and stalk, and chop the pulp into medium-sized slices. Initially, we lower them into water slightly acidified with lemon (so as not to darken), after which we catch them with a slotted spoon and transfer them to an enamel bowl or basin.

In a suitable vessel, heat filtered water to a boil, add granulated sugar and citric acid, let the crystals dissolve, and dip the prepared apple slices into the resulting syrup. Boil them for a couple of minutes, then transfer them to a previously prepared sterile container. Let the sugar syrup come to a good boil again and pour it over the apples. Seal the container after boiling for five minutes metal lid, turn it upside down and leave it for two days for slow, gradual cooling and natural sterilization, wrapping the workpiece thoroughly.

Apples and pears, cut into slices in syrup for the winter

Ingredients:

ripe fresh strong apples – 1.2 kg;
ripe strong pears – 1.2 kg;

For the syrup:

granulated sugar – 400 g;
filtered water – 1 l;
citric acid – ¼ teaspoon.

Preparation

You can also prepare a mix of apples and pears in sugar syrup. To do this, remove the cores from the washed fruits and cut them into neat slices. We put them in clean jars and fill with sugar syrup. To prepare it, bring filtered water to a boil, add granulated sugar and let the crystals dissolve. Add a little citric acid, boil the syrup for a minute and pour into jars with fruit slices, filling them to capacity. Cover the containers with lids and place them in a bowl with hot water for further sterilization. We boil liter containers for twenty minutes, and boil three-liter containers for about forty minutes. Now we seal the lids, let the vessels cool, and move them for storage with other preparations.

Apple slices in syrup with cinnamon for the winter

Ingredients:

Calculation for a half-liter glass jar:

ripe fresh strong apples – 300 g;
granulated sugar – 75 g;
(stick) – ½ pcs.;
filtered water – 250 ml;
(for syrup) – ½ teaspoon.

Preparation

A cinnamon stick added directly to the jar will give apples in syrup a special taste. To implement the recipe, remove the stems and entrails from the washed apples and cut them into neat slices. Throw half a cinnamon stick into 0.5 liter jars and fill them to the top. apple slices. Prepare syrup from water, granulated sugar and citric acid by mixing the ingredients in a saucepan and boiling them with frequent stirring for twenty minutes.

Now pour the prepared syrup into the apples in the jars, cover them with lids and sterilize them in boiling water for about five minutes. Seal the containers and turn them upside down until they cool completely.

This type of preparation will help you out perfectly if you want to sweeten your soul on a cold evening. Apples in syrup for the winter, sliced according to the recipe with the photo, turn out sweet, with a slight sourness. They can not only be eaten with tea or coffee, but also added to desserts, such as cakes, pies, and pastries. Sweet syrup can be used as delicious drink. To do this, simply dilute it with boiled water and cool it in the refrigerator. This winter delicacy is simple to prepare, but the result will delight you and your family. You can modify the recipe if desired. 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 apple slices in syrup

For this preparation, it is best to take juicy apples of hard, firm varieties. They will hold together perfectly in whole slices, and delicious syrup will envelop them. Let's start cooking the syrup: pour water into a convenient container and add granulated sugar. Stir and place on the burner. While the syrup is boiling, we will deal with the fruit.

Wash the apples thoroughly, remove the core and cut into small slices. It is not necessary to peel the skin of the fruit.

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

Remove the fruit from the pan using a slotted spoon and distribute into sterile, 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 the sealed steamed lids and cover with a warm blanket.