Apples in syrup for the winter: recipe

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

Canned apples with ginger and cinnamon

To enhance the taste and aroma of the winter billet, we in our recipe added spices: ginger, cloves and cinnamon. So, we need the following ingredients: 300 ml of wine or apple cider vinegar, 0,4 kg of sugar sand, 25 grams of ginger, one stick of cinnamon, one kilogram of apples and a clove of cloves. Apples in sugar syrup are prepared according to the following recipe. We sort out our fruits, remove the remaining leaves and tails, carefully wash out under running cold water. Pour the vinegar into a saucepan, add sugar sand, ginger root sliced, cinnamon, other desired spices. We put on a small fire and, until the sugar dissolves, stir, then - boil. After boiling, turn off the fire, and leave the saucepan with the ready syrup on the stove. In order not to break the skin, poke the apples with a fork and send it to the saucepan to the syrup. A few minutes until the fruit is a bit softer, cook. But they are not too soft to do. We shift the rennet with a spoon into warm sterilized jars. Meanwhile, on a strong fire, we again boil the syrup, exactly five minutes, filter and pour into the jars. We roll up the lids - and everything: apples in syrup for the winter are ready. We remove for storage. The shelf life of such conservation is one year.

Preserving apples with lobules

Such fruits are very delicious. They are quite suitable for eating instead of dessert. The main condition - they must be strong. We need: apples - two and a half kilograms, water - two liters, sugar sand - half a kilo, citric acid - a teaspoon, without a slide. It is not known why, but according to this recipe the fruit is preserved only in 3-liter glass jars. We cook apples with lobules in syrup. We wash out, wait for the water to drain, cut first into four parts and remove the core, then cut them into slices. Boil the water with acid lemon and sugar, dip it into the syrup slices, boil for a couple of minutes, it is not necessary to bring it to the boil, it is important to carefully prevent them from getting into the syrup. It is important that they remain intact, not digested. Scalded spoon, which has holes, we shift the wedges into a dry pasteurized jar, boiled again with syrup pour to the top and roll up the lids, boiled before. We turn the jar upside down and wrap it for a couple of days. Store at room temperature.

Preserving apples in the simplest way

To fulfill this recipe, we choose fruit of small size, of solid sorts, and we try so that they do not have any flaws. Prepare for syrup three liters of water and 0.4 kg of granulated sugar. Carefully, my apples, those of a larger size, cut into pieces and put into pre-sterilized three-liter jars somewhere ¾. Boil the water and pour the cans to the top. We leave for the night, let it cool down. In the morning, we drain the water into a separate pan, add the sugar sugar, bring it to a boil and immediately pour the cans to the top. We roll them with sterilized lids and set them to sterilize for 15 minutes. Apples in syrup for the winter are preserved. We turn, wrap. A day later, we store it in a cool, preferably dark place. With this recipe, vitamins are saved to the maximum.

Preserving apples with citric acid

For the preparation of fruits according to this recipe, we need 30 minutes of time. Cooking apples in sugar syrup is easy, especially if you follow the instructions. To get a spicy and delicate flavor, add a little cinnamon. Ingredients: 0.6 kg of apples, six spoons of sugar sand, one cinnamon stick, a teaspoon of lemon acid, 0.5 liters of water. We cook our apples in syrup for the winter. The recipe is as follows:

1. We prepare the necessary components.
2. After removing the bones, slices are sliced apples.
3. Mix sugar with water, cook for 20 minutes syrup.
4. We lay fruit in cans, putting cinnamon on the bottom, half a stick.
5. Since we use two half-liter cans, we add citric acid to each of them, we get half a teaspoon.
6. Fill the containers with syrup.
7. Cover with covers and sterilize for five minutes in boiling water.
8. We roll it up, turn it upside down for a day.
9. We send it to winter in a dark place.

Preservation of apples with aging

In this, also a very simple recipe, we take fruits of winter or autumn varieties, medium or small, wash them, put them in jars and fill them with cooked hot syrup. We proceed from the following relation: one kilogram of apples requires a liter of water and about 300 grams of sugar sand. We keep the apples in syrup for six to eight hours, then add the missing amount of syrup and at 85 degrees pasteurize. We do this: 15 minutes for liter cans, 20 minutes for 2 liter and 30 minutes for 3 liter. Whole apples in the syrup are ready, now in the winter there will be no problems with replenishing the vitamin reserve of the body. Bon Appetit!