Very soon there will be preparations from apples for the winter, for pies, preserves, jams and marmalade. The berry season has passed, the movement of fruits from branches to houses, balconies, jars, and cellars begins. It's good when you have the opportunity for a long time. You go down to the basement in winter, and there is the smell of apples, your head is spinning, you are sure to grab a few juicy, ripe ones, and then you inhale the aroma of sun and summer for a long time, pressing the rosy fruit to your cheek. Store-bought ones don’t smell like that and don’t squirt with juice, they are tasteless, kind of cottony. Therefore, we try in every possible and sometimes inaccessible way to preserve this summer miracle, our homemade Antonovkas, white liqueurs and peppinkas.
Apple preparations for the winter, the best recipes
Apple jam
Apple jam cooked in slices
Ingredients:
Apples 1 kg;
Sugar 1 kg.
Preparation:
Wash the fruit, cut it in half and cut out the core. Then we cut them into slices, as if for drying. Place in a pan in layers, layer apple slices, a layer of sugar and so on. Cover the pan with a lid and leave to stand for a day so that the apples release their juice. Then we pour everything into a cooking basin, doing it carefully so that the slices do not break. Turn on the burner and bring to a boil.
Let it simmer over low heat for no more than 5 minutes. Then leave until completely cool. We put the cooled slices back on the stove and repeat the whole process, only we need to boil for 10 minutes. Let the jam cool again. For the third time, bring to a boil and boil as much as needed. 5 minutes is enough for the jam to turn out a light amber color. 30 minutes to get thick and dark.
Immediately put into sterile jars and store at home.
Quick jam “Apple Saved”
Ingredients:
Apples 3 kg;
Sugar 2 kg;
Lemon 1\2 pieces.
Preparation:
Wash the fruit, cut out the center and cut into 8 pieces into slices. Add sugar and let it brew at a temperature of +18 degrees. Stir several times to ensure the sugar is evenly distributed. After a day, put it on the fire, add lemon juice and boil for 7 to 10 minutes. The jam is ready, all that remains is to put it in jars and put it in the cellar.
Dessert apple jam
Ingredients:
Apples 1.5 kg;
Sugar 0.8 kg
Water 1/4 cup;
Cinnamon 1 stick.
Preparation:
Wash the apples, peel them and cut out the centers. Cut into small pieces, or cubes. Pour water into the bottom of the pan and pour out the chopped fruits, add cinnamon there and pour in 600 grams of sugar. Place on high heat. Cook for 5 minutes, stirring all the time, until syrup appears. Then reduce the heat and cook for another three minutes.
Remove the jam from the heat and wait until it cools. Then return to low temperature, add the remaining sugar and cook until tender. Then put it into jars.
Apples in syrup
Antonovka in sugar syrup
Ingredients:
Antonovka 3 pcs;
Sugar 150 gr;
Water 150 ml.
Preparation:
Cooking sugar syrup, to do this, pour sugar into a saucepan and pour water, put it on fire. While the syrup is boiling, wash the fruits and cut them into 6 or 8 pieces. Place the slices into the boiling syrup and cover with a lid. Cook for 10 minutes. Transfer the hot apples into a sterile jar and pour syrup on top. You can store it at home in a closet or in the refrigerator.
Apple jam
Easy apple jam recipe
Ingredients:
Sweet apples 2 kg;
Sugar 1.5 kg.
Preparation:
Wash the fruits, peel and core them and cut into small pieces. Add two glasses of sugar to the pieces and leave overnight to get juice.
Place the pan with apples on the stove over medium heat, pour in the remaining sugar and let it boil. Then reduce the heat and cook for 10 minutes, remembering to stir so that the jam does not burn. Then remove the jam from the heat, cover with a lid and put in the oven for three hours. Sometimes you need to look under the lid and keep an eye on the jam.
Classic recipe for apple jam, preparation for pies
Ingredients:
Sour apples 2.5 kg;
Sugar 1.5 kg.
Preparation:
We peel and seed the apples, cut them into slices and place them on a baking sheet, put them in the oven, preheated to 170 degrees, until they become soft. We take out the softened apple slices, crush them with a fork and rub them through a sieve.
Place the pureed puree in a saucepan, add sugar and cook over high heat until tender, stirring constantly. When the jam darkens and pulls away from the sides of the pan, it is ready. Place it cooled in sterile jars.
Quick apple jam
Ingredients:
Sweet apples 1 kg;
Water 1 glass;
Sugar 400 gr.
Preparation:
Peel the apples and remove the cores, cut them into pieces and put them in a saucepan. Place the pan on the fire, add water and simmer for 20 minutes.
When the fruits have softened well, grind them into a puree. Place on low heat and add sugar. Cook constantly stirring the jam so that it does not burn. Each variety requires its own time to thicken. When the jam is ready, let it cool and put it in jars.
Pickled apples
Spicy pickled apples
Ingredients:
Apples 1 kg;
Sugar 0.6 kg;
Apple cider vinegar 3 cups;
Cinnamon 2 sticks;
Ginger 1 tbsp. spoon;
Cloves 5 heads;
Preparation:
We select the smallest, strongest and ripe fruits and wash them well. Pour apple cider vinegar into a saucepan and add sugar, put everything on the stove and heat until the sugar dissolves, put the apples there.
Add all the spices to the pan and place on average temperature, cook until the fruits become soft, you can check with a toothpick. After this, put the apples in sterile jars and fill them with marinade up to the neck. Immediately roll up the lids and let cool. You can store pickled apples in a cellar or basement; in a month they will be ready.
Recipe for delicious pickled apples
Ingredients:
Wine vinegar 350 ml;
Water 300 ml;
Maple syrup 170 ml;
Spices cinnamon, star anise, cloves to taste;
Apples 1.5 kg.
Preparation:
Pour vinegar and water into the pan, add spices, pour out the syrup and let simmer over low heat for about 5 minutes. Cut the fruits into circles, about a centimeter thick and add to the marinade. Let it cook until the apples are soft, then immediately put them in jars and fill them to the top with marinade.
Pickled apples
Soaked apples with honey
Ingredients:
Cherry, mint and currant leaves
Water 10 liters
Salt 150 gr
Rye flour 200 gr.
Preparation:
Place a layer of currant leaves on the bottom of the tub or pan, then 2 layers of apples, a layer of cherry leaves, 2 layers of apples, a layer of mint on top and a layer of apples. We put currant and mint leaves, twigs and cherry leaves on top and cover with a wooden circle, put a weight on top.
Heat the water a little and dissolve all the ingredients into it, let it cool and pour it under pressure. He must be constantly under water. In a month and a half, the fruit will be ready. They need to be kept in a cool room.
Recipe for pickled apples and cabbage
Ingredients:
Medium apples 3 kg
Cabbage 2 fork
Carrots 3 pcs.
Salt 3 tbsp. spoons
Sugar 2 tbsp. spoons
Preparation:
Chop the cabbage thinly, grate the carrots on a coarse grater, mix everything and add sugar and salt. Rub the chopped vegetables with your hands until the juice comes out. Place a thin layer of cabbage on the bottom of the container, then fruit. Shift so that the entire space is filled. The top layer should be cabbage.
Compact everything well and pour cabbage juice over it, cover with cabbage leaves on top and put pressure on it. Let the container stand for two weeks room temperature, then it must be lowered into the cellar.
Homemade apple juice for the winter
Instant apple juice
Ingredients:
Sugar at the rate of 1 tablespoon per liter jar.
Preparation:
Wash the apples, sort them, cut off the spoiled ones, cut out the centers and cut them into pieces. Pass through a juicer and pour into a saucepan. Place the pan on low heat and heat until the foam rises, remove it with a slotted spoon. (you can use this foam to make dough for delicious shortcakes).
We separate the juice into jars, at the bottom of which we pour sugar, if liter jars, then one tablespoon, if two-liter, then two. Cover with sterile lids and lower up to the shoulders into a pan of boiling water. We sterilize for 10 and 20 minutes, respectively.
Apple-carrot juice
Ingredients:
Apples 10 kg
Carrots 2.5 kg
Preparation:
Peel the apples and carrots and cut into pieces. Pass through a juicer. To prevent foam from getting into the juice, filter it through gauze folded in four. Now you need to let the juice boil for 10 minutes and immediately roll it hot into sterile jars.
Homemade apple pastille
Apple and banana paste
Ingredients:
Apples 300 gr
Bananas 1 pc.
Preparation:
Wash the apples and cut out the centers; there is no need to remove the peel. Peel the banana and cut it into pieces. Grind everything in a blender until smooth.
Place the resulting puree on the electric dryer trays greased with vegetable oil and turn it on for 12 hours. We take out the pallets, remove the finished pastille and roll it into tubes.
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.
The coming cold still reminded us of the expected arrival of winter. This stimulates some to insulate, and some, especially housewives, are more intensively taking up the preparation of a sufficient supply of preparations.
One of the available and popular ingredients for preparations is apple. Saturation with an incredibly large number different vitamins, so necessary in winter and autumn, the availability in almost every garden cannot allow a responsible and thrifty woman to pass by.
This fruit is also quite versatile and rich possible options preparations. Let's look at some of them that can bring a piece of summer, comfort and warmth into your home on cold winter evenings. So, let's prepare apple compote.
Ingredients:
- Apples – 1 kg
- Sugar – 250 g
These proportions are designed for 3 liters of compote.
Cooking process:
- Wash the apples thoroughly.
- We cut the larger ones into quarters, the smaller ones into 2 parts.
- Cut out the center of the apple and leave the peel.
- Dip the finished apples into a mixture of water and citric acid(per 3 liters 9 grams).
- We sterilize the jars and fill 1/2 -1/3 with apples.
- Pour boiling water, cover with a lid and leave until cool.
- Drain the water from the jars and add sugar to it. Boil for 20 minutes.
- Pour this syrup over the apples and tighten the jars.
- Leave the compote until it cools.
The compote is ready!
Pickled apples for the winter
Apples in this form retain their benefits very well and at the same time are full of delicious taste.
Compound:
- Apples – 2 kg
- Currant and cherry leaves – 12-15 pcs.
Marinade:
- 3 liters of water
- Sugar – 1 glass
Preparation:
- Place cooked leaves and clean apples on the bottom of a boiled enamel bowl.
- Add water, salt and sugar to the marinade, boil and leave to cool.
- Pour the marinade into the apples, put something heavy on top of the dish and leave it all for about 1.5 months, while replenishing the marinade absorbed by the apples for about a week. Ready!
Pickled apples for the winter can be used both as an independent dish and as a side dish.
Apple jam for the winter
For apple jam, you can use not only fruits good condition, but also rotten or damaged by worms. You can simply clean them of unusable parts and make apple jam for the winter.
Ingredients:
- For 1 kg of apples - half a kilo of sugar and 150 ml of water
Cooking process:
- Peel the apples, cut out unusable parts and cut into small pieces.
- Place the apples in a saucepan, add water and simmer, covered, over low heat. Don't forget to stir.
- After softening the apple mass, cool it and grind it a little in a blender.
- Simmer the resulting mass again on the fire until cooked (15-30 minutes).
While the jam is still hot, put it in jars, twist it and leave it to cool. Apples for the winter without sterilization in the form of a delicious jam are ready!
Video: Recipe “Apple jam”
Apples from a juicer for the winter
It's always better to make your own juice than to buy untested products from the store. Apple juice for the winter from a juicer, prepared yourself, will not make you doubt its quality, naturalness and usefulness.
Ingredients:
- Apples – 5 kg
- Sugar - optional
Preparation:
- Wash the apples, remove the core and cut them into pieces suitable for your juicer.
- Extract the juice with a juicer.
- We put the resulting mixture on a small fire, but make sure that it does not boil. In this case, the juice may lose most of its vitamins.
- Add sugar.
- Pour the juice into the jars and screw on the lid. Homemade juice ready!
Recipes for apple pies for the winter
What could be tastier? homemade baked goods homemade, and also decorated with natural ingredients? Here are some options for decorations for pies or cakes that will give you a festive mood on cold evenings.
Five minutes of apples for the winter
The name of the recipe speaks for itself. Making this addition to your baked goods requires little time and expense.
Ingredients:
- Apples – 3 kg
- Sugar - to taste
- Juice and zest of lemon or orange - optional
Preparation:
- Cut the peeled apples into small pieces, add sugar and leave for 10-12 hours.
- Cook the apples over low heat after boiling for 5 minutes.
- We roll up the jars with the finished five-minute mixture.
- Five-minute apple puree for the winter is ready!
Apple jelly for the winter: recipes
This dessert can become both an independent dish and a decoration for any cake or pie. The ease of preparation, rich taste and usefulness of this dish will not leave you indifferent.
Ingredients:
- For 2 kg of apples we need 300 g of sugar and 6 glasses of water.
Preparation:
- Wash and peel the apples, cut into 4 pieces.
- Pour in the required amount of water and cook for 20 minutes until the apples are soft.
- Add sugar to the resulting apple juice and cook for 50-60 minutes until thick.
- Pour the jelly into sterilized jars and roll up.
The jelly is ready!
Tender apples with condensed milk for the winter
The taste of this puree is reminiscent of warm, cheerful childhood times. The combination of these ingredients can surprise you with its taste and bring back pleasant memories from kindergarten or school days - pamper your children with it.
Ingredients:
- apples - 4 kg
- boiled condensed milk - 2 cans
- water - half a liter
Preparation:
- Cook chopped peeled apples until soft.
- Malt the resulting mixture and cook until thick.
- Using a blender, make puree from the apple mass, add condensed milk and cook for another 10 minutes.
- Roll the finished puree into jars and sterilize for 30 minutes.
Delicious apples with condensed milk are ready for the winter!
Apple marmalade for the winter
You can treat yourself to a delicious treat in winter with homemade apple marmalade.
We will need:
- 3 kg apples
- 50 g gelatin
- 250 g sugar
- 5-6 tbsp. l. starch
Preparation:
- We chop clean, peeled apples, malt them and put them on the fire. After the apples boil, cook for another half hour.
- Gelatin is diluted with cold water until swelling.
- Add the diluted starch with water to the puree, boil, and pass through a blender.
- Add the prepared gelatin, stir the mixture and wrap it in jars.
Homemade marmalade is ready!
Apple confiture for the winter
This applesauce recipe is prepared in combination with foods that complement the richness of the apples' flavor. One spoon of puree - and it’s impossible to stop.
Ingredients:
- Apples – 2 kg
- Sugar – 1 kg
- Vanillin – 2 tbsp. l.
- Lemon for juice and zest – 2 pcs.
- Cinnamon – 4 tsp.
- Raisins – 200 g
Preparation:
- Mix chopped peeled apples with sugar, raisins, cinnamon, vanilla extract, lemon juice and zest.
- Leave the prepared mixture to cook for an hour after boiling.
- Apple and cinnamon confiture is ready! Pour into jars and enjoy dessert in winter!
Whole apples in syrup for the winter
This method of preparing apples for the winter is quick and amazing taste! It is worth considering that apples for this type of syrup must be in in good shape, not damaged and without worms.
Ingredients:
- 3 kg apples
- 2 liters of water
- 700 g sugar
Preparation:
- Place the washed fruits in jars.
- For the syrup, mix water and sugar, boil and pour it over the apples in the jars.
- We roll up the jars and sterilize them. Ready!
Apples without sugar for the winter recipes
This option for preparing apples can be either in the form of the desserts presented above without adding sugar to them, or in the form of various recipes for apple sauces for the winter. Let's look at some of them.
Adjika with apples for the winter
Compound:
- 2 kg each of sweet peppers, apples and carrots
- 5 kg tomatoes
- Chili pepper – 300 g
- Garlic – 7-10 heads
- Vegetable oil – 1 l.
Preparation:
Grind all the ingredients of the recipe with a blender or meat grinder, add salt and vegetable oil and cook the mixture for about 2 hours. Tomatoes and apples for the winter in the form of adjika are ready!
Apples with horseradish for the winter
The unusual combination of apples and horseradish baffles many housewives. However, once you try this recipe, you will want to repeat it again and again. Spicy apples for the winter they are eaten quite quickly and with great pleasure!
Ingredients:
- Apples – 3 kg
- Garlic – 2 heads
- Horseradish – 150 g
- Vinegar – 1 tsp.
- Sugar, salt, spices to taste
Preparation:
- Grind the peeled apples, horseradish and garlic in a food processor.
- Add salt, pepper, spices and vinegar to the mixture.
- Cook the mixture for about 10 minutes, remembering to stir.
- We roll up the spicy apple seasoning for the winter into pre-prepared and sterilized jars.
- Ready! Thrills in winter are guaranteed!
This dish is perfect as a seasoning for meat.
Homemade ketchup with apples for the winter
Quick and satisfying apple ketchup will be an interesting ingredient for sausages, fish and meat dishes in any season.
Ingredients:
- Tomatoes – 3 kg
- Apples – 8 pcs. medium size
- Medium onion – 7 pcs.
- 7-8 cloves of garlic
- Salt – 2 tbsp. l.
- Ground black pepper, cloves, seasonings - optional.
- 70 percent vinegar - 2.5 tbsp. l.
Preparation:
- Place the tomatoes and apples, peeled and cut into small slices, into an enamel bowl and simmer over low heat.
- Add garlic and onion cut into half rings.
- Add seasonings, salt, pepper, and cloves to the prepared mixture.
- Simmer over medium heat for about 1.5-2 hours until liquid, without covering. Don't forget to stir the ketchup.
- Grind the finished mixture with a meat grinder or blender, pass through a sieve to extract the seeds.
- Pour vinegar into the prepared ketchup and cook for about 10 minutes.
- Fill the pre-prepared jars with ketchup, sterilize and leave to cool.
The variety of possible recipes for winter preparations with apples is very large. Don’t stop at just one of them, because experimenting means developing your culinary skills and yourself, while getting unforgettable pleasure from your own handmade products.
Video: Applesauce and apple jam
Antonovka is a real treasure in terms of its macro- and micronutrient content. Of course, in summer and autumn it is indispensable as an addition to the regular diet or the main ingredient for a mono-diet.
Anyone who cares about their health simply needs Antonov apples, because they are not only low in calories.
Antonovka contains:
- ascorbic acid, which helps resist infections and strengthen the immune system;
- iron, which helps prevent anemia and, by maintaining the level of iron in the blood, ensures the saturation of organs with oxygen;
- potassium, which helps rid the body of toxins and waste;
- calcium, which promotes bone strength and white teeth;
- fiber, which ensures normal digestion;
- magnesium, thanks to which glucose is better absorbed and energy is produced, the condition of blood vessels and muscles is normalized, protein synthesis and renewal are improved bone tissue;
- copper, which normalizes the synthesis of enzymes and proteins;
- niacin, without which healthy skin is impossible;
- pantothenic acid, which normalizes lipid metabolism and macronutrients, thereby supporting the body’s redox processes;
- pectin, which helps normalize digestion and water metabolism, reduce cholesterol levels;
- pyridoxine, which helps prevent nervous and skin diseases, preventing aging and increasing performance;
- riboflavin, which improves the condition of skin, hair and nails due to increased oxygen supply;
- thiamine, which is a natural energy booster that prevents irritability and loss of strength;
- tocopherol, responsible for blood circulation and clotting, tissue healing and regeneration and lowering blood pressure;
- phylloquinone, which improves the condition circulatory system and regeneration of bone tissue growth;
- folic acid, responsible for hematopoiesis and proper metabolism;
- phosphorus, which maintains the condition and renewal of the skeletal system.
Properties of Antonovka jam
Antonovka jam retains all the benefits of these apples, only vitamin C is lost during heat treatment.
It ensures blood clotting, normalizes the functioning of the digestive organs, protects against infection, calms and improves metabolism, and also promotes restoration and rejuvenation of the body.
Antonovka allows you to create from the most common variety of apples a real delicacy.
Since apples themselves have a pleasant sweet and sour taste, they can be perfectly combined with other sour fruits and berries. In addition, it is very good to add nutmeg, cardamom, cinnamon and vanilla to Antonovka.
Due to the high pectin content during the cooking process, the finished product turns out golden and sunny.
In order for the apples to cook in the best way, cut them into equal pieces in the form of cubes, quarters or slices, and if you use a special shaped knife, you can cut small balls out of them for jam. Using a paring knife, you can slice the apples into long, thin strips or grate them using a mandoline.
To ensure that the apple pieces retain their integrity during cooking, choose slightly unripe apples.
To prevent your prepared apple slices from oxidizing, place them in a lightly salted cold water, and place the lid on top. This will prevent air from entering and darkening the sliced product. Before cooking, rinse the apple slices with cold water.
For cooking, use dishes with a non-oxidizing coating, for example, enamel. But the best cooking utensils are basins and stewpans made of copper. Due to the large diameter and low height, the ingredients are heated evenly, ensuring a high-quality, healthy and beautiful product.
To make preparations for the winter, pour the finished jam hot into jars and seal hermetically. To preserve the vitamin value of Antonovka jam, store it in a cool, dark place.
Recipes for making Antonovka apple jam
Basics of making Antonovka jam
If you don't care appearance finished product, and your apples are more than ripe, grate them or cut them with a mandoline and sprinkle with sugar at the rate of one to one. When the apples give juice, simmer the apple mass over low heat, removing the foam from time to time. When the apples are completely boiled, fill hermetically sealed jars, sterilized in advance, to the brim with the prepared jam. Then wrap or roll up the lids and place them upside down and leave to cool.
If apples are boiled in syrup, then depending on the amount of water used you will get more or less thick jam with golden apple slices. To prepare syrup usually take equal volumes of water and sugar and bring the solution to a boil. After placing the ingredients in it, bring the mixture to a boil and allow to cool completely.
Then bring it to a boil again and wait until it cools completely. The procedure is repeated from five to ten times. In this case, the sweet mass should not be stirred, and the emerging foam should be removed very carefully and only from the top. To pour the Antonovka jam into storage containers, it is brought to a boil again.
It is important that the boil is very slow and that the jam does not splash.
You don't have to prepare a separate syrup. Cooking Antonovka in own juice due to the high content of natural pectin in it, it will give you a dense jam, reminiscent of marmalade in consistency. Slice the apples according to your chosen method and generously sprinkle them with sugar. Tighten cling film and wait for the juice to appear.
Antonovka allows you to experiment with the composition, so when cooking you can safely add herbs and spices to it, supplementing the composition with other fruits, berries and some vegetables.
Amber lemon-apple jam
Prepare a kilogram of Antonovka Green colour, a kilogram of sugar and two small lemons.
After washing the apples and cutting out the cores, cut into approximately equal slices. Place the slices into a saucepan or bowl, sprinkling thickly with sugar. When the apples give juice, place the saucepan on low heat and heat, not letting it boil until the sugar is completely dissolved. Remove from heat for about half an hour.
Putting it back on the fire, bring to a low boil. Continue cooking for about twenty minutes.
At this time, prepare the lemons. After scalding them with boiling water and carefully removing the seeds, cut them into slices or semicircles. Add lemon slices to the apples and simmer for another half hour.
For storage, carefully, trying not to damage, arrange the apple-lemon slices and top up with the resulting thick syrup.
Determine the readiness of the syrup by the rate at which the drop solidifies on a cold surface.
Vanilla-cinnamon jam from Antonovka as if from the oven
Antonovka can be cooked in a slow cooker, oven, or even in a convection oven. If you are using a multicooker, cook directly in the multibowl. For cooking in an air fryer, use enameled cast iron or glazed ceramic pots.
Prepare a kilogram of slightly unripe antonovka and a teaspoon ground cinnamon and vanilla sugar.
You can take a cinnamon stick and half a vanilla bean.
Mix three hundred grams of powdered sugar (or granulated sugar) with cinnamon powder and vanilla sugar and pour this mixture over the finely diced apples, placing them in a cooking container. Cover with a lid and let sit for two or three hours.
Cook the jam at 250 degrees for fifteen minutes.
Antonovka and walnut jam in chokeberry syrup
For this unusual jam you need to prepare:
- One lemon;
- Walnuts ½ kilogram;
- One and a half kilograms of sugar;
- Antonovka apples - ½ kilogram;
- Chokeberry berries - 1 kilogram.
Sort out the chokeberry, wash it, pour boiling water over it and let it brew under the lid for at least eight hours.
In a glass of the resulting infusion, add all the sugar little by little and boil the syrup. Without removing from heat, add lightly dried berries and peeled and chopped nuts and apples.
Bring to a boil and simmer over low heat for ten minutes, skimming off the foam. Let cool completely, covering with a towel.
Bring to a boil again and, after boiling for ten minutes, remove from heat and, covering with a towel, let cool.
Repeat this twice more.
When finishing cooking, add lemon, cut into thin strips, or lemon juice. After boiling for about ten minutes, place in jars for storage and seal tightly.