8 best recipes for cooking apples in syrup for the winter

Looking around at the shelves with the workpieces standing in orderly rows, in winter I always thank myself for the summer troubles. The harvest of fruit trees pleases us from year to year, so among the various compotes and jams, I always have several jars of apples in sweet sugar syrup. Canned using different technologies, whole, slices or halves, they have different uses. This is a highly concentrated syrup and sweet apples, a delicious dessert for tea, a caramel filling for pies and other pastries.

Its preservation has a special aroma and taste. Moreover, if you wish, you can add various spices to the jar: cinnamon, saffron, vanillin, mint, cloves and even pepper. And this will make the seaming unique and original.

Apples in sweet sugar syrup for the winter - preparation secrets

Knowledgeable housewives always follow certain rules that allow them to preserve food for a long time. Harvesting apples also requires some knowledge.

• What apples are harvested? Any variety is suitable, from early white filling to late Antonovka.
• Select only fresh fruits that have not been lying around - dense, elastic. Discard the carrion and use it for jam.
• Sort out the fruits, wrinkled, spoiled, broken - not for preservation, it is better to cook jam from them.
• The sugar in the syrup should not exceed 80%, otherwise the fruits will become candied during storage.
• If you start cutting the fruit into slices, do not make it too small, since heat treatment may cause thin pieces to lose their shape.
• Are you afraid that the apples will darken where they are cut? Keep them in a 1% saline solution.

Recipe for canned whole apples with watermelon slices

Using this recipe, you can get incredibly fragrant apples that take on the flavor notes from watermelon.

An interesting and unusual serving of fruits involves using the following ingredients:

• Apples – 2 kilograms;
• Watermelon – 1.5 kilograms.

The recipe does not include either sugar or salt, which makes the twist for the winter healthy and very tasty.

The cooking process consists of the following steps:

1. The apples should be washed well and, if desired, cored and trimmed off the top and bottom edges.
2. Before being put into a jar, watermelon undergoes heat treatment. To do this, it is cut into small slices, filled with water and sent to the fire. The main ingredient is in boiling water for at least 10 minutes.
3. Whole apples and heat-treated watermelon are placed in layers in thoroughly washed glass jars.
4. Filled jars are filled with water in which the watermelon was boiled and closed.

The preparation can be consumed both in winter and after 35-45 days.

Whole apples in syrup for the winter - the best recipe (step by step)

This option is suitable for small fruits, such as ranetki. Select fruits that are firm and without spoilage.

You will need:

• Apples – 1.5 kg.
• Sugar – 300 gr.
• Water - liter.

How to do:

Wash the fruits, dry them, remove the core.

Place into jars.

Pour boiling water over it and let stand for 15 minutes.

Then pour the infusion into a saucepan and add sugar. The amount of infusion must be measured, since the sweetness is added per liter.

Pour the sugar syrup back into the apples.

Turnkey. Turn it over onto the lid and hide it under the blanket. When the preserves have cooled, check the seals of the lids.

Place the workpieces in a cold room with a low temperature.

Apple puree for children for the winter, step-by-step recipe

In fact, apple puree for the winter, the step-by-step recipe for which you will find below, is nothing more than a kind of apple jam or jam. But there are also a number of differences that make apple puree an independent preparation for the winter. First of all, we are talking about cooking technology, in which, in addition to traditional cooking, additional grinding through a sieve or blending is used. In addition, apple puree for the winter, unlike jam or jam, can be prepared absolutely without adding sugar. True, for this you need to use exclusively sweet varieties of fruit.

Ingredients for baby apple puree for the winter at home

• apples - 3 kg
• sugar - 500 gr.
• water

Instructions for the recipe for baby apple puree for the winter

1. Wash the apples and remove the skin, seeds and membranes. Cut into small cubes.
2. Sprinkle the resulting apple preparations with sugar and leave for several hours.
3. Then we transfer the workpiece into a saucepan with a thick bottom, add just a little water (about 150 ml) and put it on the fire until it boils.
4. Cook until the apples become soft and begin to boil on their own.
5. Remove the pan from the heat, let it cool slightly and grind the mixture through a sieve. You can also use an immersion blender.
6. Put the apple mixture on the fire again and bring to a boil. We remove, pack the hot puree into sterilized jars and close the lids using a can opener.

Apple slices in sugar syrup

A very simple option for harvesting fruits in halves or slices.

Take:

• Apples.
• Granulated sugar – 300-400 gr.
• Citric acid - a small spoon.

How to prepare:

1. Rinse and dry the fruit. Divide small ones into halves. Cut larger specimens into slices, removing the middle part with seeds.
2. Fill the jars. Place to the top, but if you want more syrup in the preparation, fill it to ¾ of the volume.
3. Boil water, pour into containers, cover with iron lids. Leave on the table for 15-20 minutes so that the fruits have time to warm up thoroughly.
4. Drain the water, measure how much infusion fits in the container. Based on this, calculate how much sugar to add to the syrup.
5. Pour in the sweetness and boil. Boil until the crystals dissolve completely.
6. Return the syrup to the apples and immediately screw it under the screw or metal lid.
7. Place the workpiece on your butt and wrap it in a blanket. After a day, check the quality of the seaming and take it to a permanent storage location.

What apples are suitable for making syrup?

Making syrup is easy using different types of apples. It is recommended to use juicy fruits. Apples may be a little dry. This will not particularly affect the final result.

Often unripe apples that have fallen from a fruitful tree are used for syrup. At the same time, if the apple tree has produced a large harvest, use ordinary ripe fruits that remain unused.

Before harvesting, the fruits must be thoroughly washed. Pour the apples into a large container and pour water into it.

Each apple should be washed under the tap by hand and placed on a clean towel. Remove the peel and seeds with a regular kitchen knife.

Preparing apples in syrup - recipe without sterilization

Recently, we are increasingly making preparations without sterilization, as this saves a lot of time. The jars last well all winter and don’t explode. The first two options show just such preservation; here I offer an interesting recipe with spices.

Required for 0.5 liter jars:

• Sour apples (Antonovka) – 300 gr.
• Sugar – 200 gr.
• Cinnamon - a small spoon.
• Vanillin – a pinch.
• Carnation - a couple of buds.
• Sweet peas – 2 pcs.
• Water – 1.5 cups.

How to preserve:

1. Cut clean fruit into slices.
2. Place the herbs listed in the recipe on the bottom of the jars. Top with fruit.
3. Pour boiled water over it and leave to steep for 10-15 minutes to warm up the fruit.
4. Return the infusion to the pan, add sweetness, vanillin, cinnamon. When the grains of sweetness dissolve, pour back into the apples.
5. Seal the workpieces in any way, cool under a warm shelter. Hide it in a cool place.

Unpeeled Apple Syrup Recipe

Ingredients

1. Medium-sized apples – 10-12 pcs.
2. Water – 300 ml
3. Sugar – 700 g

Cooking method

1. Apples are cut in half and placed in a saucepan. There is no need to clean or remove seeds.
2. The slices are poured with water and boiled for half an hour until soft, covered.
3. After this, add sugar to the pan and cook the mixture for another 5 minutes.
4. To separate the apple pulp with skins and seeds from the syrup, the mass is passed through a fine sieve lined with cotton cloth or several layers of gauze.
5. The cake can be used to cook jelly, and the syrup is poured into jars.

Transparent apple slices in syrup

Wedges prepared using this method are almost no different from marmalade, so they can be served with tea or used in baking.

Take:

• Red apples – 1 kg.
• Sugar – 1 kg.
• Water - a glass.

Preparation:

1. Cut the washed fruits into halves and cut out the middle. Divide the parts into slices, but not too thin.
2. Make sweet syrup from water and granulated sugar. Place the slices into the boiling solution and stir gently.
3. Reduce heat to low and simmer for about 5 minutes.
4. Turn off the burner and set the pan aside for a day.
5. Do the five-minute cooking procedure and subsequent cooling in several stages. It will take 3-4 boils. After the slices become transparent and saturated with sugar, place them in jars and roll up.

Video on how to cook apple jam in a slow cooker

As I already mentioned at the beginning of the article, you can cook dessert not only on the stove, but also in a slow cooker. This is a very convenient way to prepare a delicacy at home, allowing you to significantly save time.

The step-by-step recipe is presented in the video clip. Watch and get inspired.

The additional ingredients present in this recipe, such as bay leaves, nuts and liqueur, will give the dessert a special, refined note. This dish will be appreciated by true gourmets.

How to cook apples cut into pieces in currant syrup

Required:

• Apples – 1 kg.
• Currant juice – 1 liter.
• Sugar – 500 gr.

Preparation:

1. Cut the fruits into pieces of arbitrary size and place in clean containers.
2. Pour currant juice into a saucepan and boil. Pour in the sweetness and dissolve completely.
3. Pour into jars and place in a wide saucepan filled with hot water.
4. Sterilize for 15-20 minutes, measuring the time from the moment of boiling. Then roll it up, cool it slowly, and transfer it to the pantry or cellar for winter storage.

Transparent apple jam slices

This option can rightfully be called a masterpiece. Of course, fruit slices, reminiscent of marmalade, in amber syrup. This is indescribably delicious. However, even a novice housewife can handle its preparation. Don't believe me? Then be sure to try this option.

By the way, this simple recipe is the basic basis. Therefore, if desired, the transparent jam can be slightly modified. For example, make it with cinnamon and the taste will be excellent. Or you can add walnut kernels.

Take dense, hard fruits of any variety. To prepare this delicacy, take an equal amount of apples and granulated sugar. I do not recommend using overripe fruits. They have already lost their juiciness. And besides, they have become loose, which means that transparent jam in slices will not come out of them. The taste here is also not so great.

How we will cook:

1. Wash the fruits. Remove the core with the seeds and cut them into slices.

2. Transfer to a container in which we will boil the jam in the future, and sprinkle sugar on top. Leave it overnight.

I advise you to cover the top of the dishes with gauze folded in two layers. Otherwise, flies or other living creatures will attack your sweet mass.

3. By morning, the fruits will release aromatic juice, and the sugar crystals will partially dissolve. It's time to start heat treatment.

4. Place the container with the contents on the stove and stir occasionally until it boils. Next, reduce the flame to low and continue cooking the yummy for another 7-8 minutes. Turn off the heat and cool the jam to room temperature.

5. Bring the aromatic mass to a boil again and, after reducing the heat, boil for about 10 minutes. And cool completely again, covering with gauze.

You can leave the dishes with jam for 10-12 hours, or for a day. This is not important. If only it cooled down completely.

6. After cooling, boil it again. All is ready. Place the hot mixture into sterile half-liter jars and screw. We check that the lids are not spinning and turn the container upside down. We leave the yummy food for a day, and then take it to the closet for winter storage.

Yes, and also, don’t forget to put some jam in your bowl to try. Don’t deprive yourself of such pleasure until winter!

Fragrant apples with saffron

We take:

• Green apples – 1 kg.
• Saffron – ¼ small spoon.
• Sugar – 300 gr.
• Water – 0.75 liters.

How to prepare:

1. First, make the syrup by boiling water in a saucepan with sugar. When there are no grains of sweetness left, add saffron. Boil for 5 minutes, no more.
2. Cut the apples into halves or slices and place them in boiling syrup. Stir gently, making sure they are completely submerged.
3. Cook the slices for about 15 minutes, depending on the size of the pieces. Make sure that they do not boil, otherwise the workpiece will lose its beautiful appearance.
4. Place the slices in jars and pour boiling syrup over them. Roll up and cool under a blanket. Keep refrigerated.

Marinated apple slices: “classic” recipe with pasteurization

This simple recipe for pickled apples for the winter was popular back in Soviet times, so it is considered to be a “classic”. The preparation turns out to be universal and helps to diversify the daily menu. It can be served not only as an independent snack, but also added to baked goods, side dishes for meat dishes, and salads with beets, carrots, and cabbage.

Output: 5 l

Ingredients:

• apples - about 5 kg (how much will go into the jars after cutting and peeling);
• water – 1.4 l;
• sugar – 500 g;
• vinegar 5-6% – 150-200 ml;
• cloves – 15-20 pcs.;
• cinnamon sticks/ground – 3-4 pcs./2.5 g.

Cooking technology:

1. The apples are sorted, washed and allowed to drain. Cut into slices of approximately the same size, remove the stalk, cut out the seed boxes and damaged areas.
2. The slices are poured into a large enameled (other non-oxidizing) container with cold water or a weak saline solution (1 teaspoon of salt per 1 liter of water) and soaked for 20-30 minutes.
3. After soaking, the raw material is blanched in boiling water for 1-3 minutes (depending on the hardness of the pulp and the size of the slices) and immediately cooled in cold water. Place in a colander to drain the liquid.
4. Sterilize jars and lids.
5. At the bottom of each jar (volume 1 liter) place a piece of cinnamon stick (0.5 g), several clove buds (3-4 pieces) and fill the containers with apple slices.
6. Bring the water for the marinade to a boil, add sugar, stir until dissolved, add vinegar and remove from heat.
7. Pour hot marinade into jars of apples, cover with lids and place in a pan with hot water. Pasteurize liter containers for 12 minutes, three-liter containers for 15 minutes.
8. Seal with lids, turn over, wrap and leave to cool.

An experienced housewife shares her method for quickly preparing pickled apples with vinegar without sterilizing for the winter (using the “double pouring” method) in the following video:

Sweet apples, canned whole, with honey

This recipe will make a delicious and healthy dessert. The ingredients are taken in large quantities, so when canning a smaller volume of fruit, the proportions should be reduced.

The ingredients are taken based on a bucket of fruit:

• Water - bucket;
• Salt – 250 grams;
• Honey – 500 milliliters.

In order for the fruit to have a rich taste, it is recommended to give preference to a certain variety, namely Calvil. Attention should also be paid to the choice of honey, because an aromatic, fragrant product will give the preservation a special taste.

Canning progress:

1. First you need to prepare the apples. To do this, they can be soaked in water and rinsed well.
2. To prepare the brine, add salt and honey to the prepared water. In order for the ingredients to dissolve, the brine is placed on the fire and brought to a boil.
3. The fruits are placed in glass jars, the denser the better, and filled with slightly warm brine.
4. The jars are closed and sent to a dark place.