Apples in syrup for the winter: 8 recipes for preserving, storage conditions

Apples are loved by many, and they are consumed fresh, baked and canned. They can also be eaten in the winter, if prepared correctly. Cooking apples in syrup for the winter does not take much time. Preservation turns out delicious and is perfect for drinking with tea or for filling pies and buns. Below you will find some simple recipes.

Secrets of cooking apples in syrup for the winter

There are several recommendations for making delicious preparations:

1. It is advisable to choose sweet varieties.
2. It is important to use the amount of ingredients indicated in the recipe.
3. It is necessary to carefully prepare products and containers for blanks.

Spinning fruits in syrup allows you to save valuable vitamins for the winter. Every housewife has the opportunity to prepare a dessert for the future.

Selection and preparation of products

Blanks are created only from high-quality and fresh products. For dessert, sweet varieties are more suitable. The fruits must be examined: apples are needed without signs of spoilage.

Before cooking fruits in syrup, fruits are washed thoroughly. This is the preparation for canning. Only then will the blanks turn out to be of high quality and last for a long time.

How to properly prepare the container?

You will need a container with no signs of damage. If you choose containers with chips and damage, then the workpiece will not be able to last for a long time. This also applies to lids.

Then the container must be sterilized. Boil water in a saucepan, put upside down containers there. Boiling lasts 5 minutes. Prepared containers will allow you to save the workpiece for a long time.

How to cook apples in syrup at home?

Procurement of products is simple. There are various ways in which this can be done without difficulty. The recipes below are great for both experienced housewives and beginners.

Classic recipe

This is a variant of preparing the workpiece with slices. Preparation required:

• fruit - 500 g;
• sugar - 300g;
• cinnamon stick;
• citric acid - 1 tsp;
• water - 2 cups.

This number of components is enough for 2 cans of half a liter. The fruits must be clean, pitted, and then cut into slices.

Water should be heated, add sugar and boil for 10 minutes.

Cinnamon is placed in the container, and then fruit. Then the syrup is poured. Sprinkle with citric acid on top. The container can be closed with lids.

Easy recipe without spices

You can cook apple blanks according to another simple recipe. To do this, prepare:

• apples - 2 kg;
• granulated sugar - 800 g;
• water - 2 liters;
• lemon juice - 2 tbsp. l.

The fruits must be washed and cut into slices. Water is added to the pan, heated to a boil. After that, sugar and lemon juice are added. The composition is boiled for 15 minutes.

Fruits are added to hot products, everything is stirred and cooked for 2 minutes over low heat. Fruits can be put in jars. The syrup is placed on fire, after which it is added to the containers.

With saffron

Fruit can be prepared in pieces with the addition of fragrant spices. To make dessert you will need:

• green fruits - 1 kg;
• saffron - ¼ tsp;
• granulated sugar - 300 g;
• boiled water - 750 ml.

Pour water into a saucepan and boil it, then add sugar and mix so that the product does not stick to the container. Pour saffron into the syrup, boil for 10 minutes.

Fruits are cut into slices, seeds are removed. Then they are placed in boiling syrup. Cook for 15 minutes, after which the dessert is transferred to jars and closed.

Spiced apples in sugar syrup

Canned fruits will be delicious with the addition of additional ingredients. The preparation is spicy with:

• fruit - 300 g;
• allspice and cloves;
• sugar - 200 g;
• ground cinnamon - 200 g;
• vanillin;
• water - 1.5 cups.

Fruits are washed and cut into pieces. Cloves and allspice are placed in the container, and then the fruits are applied. At this time, boil water and pour it into jars, close the lids and leave for 30 minutes. Water is poured into a saucepan and brought to a boil.

You need to add granulated sugar, vanilla and cinnamon. Everything is cooked for 10 minutes. Apples and syrup are added to the jars, and you can close them with lids.

With currants

Fruits are harvested not only in large slices. Small pieces work too. Using this recipe, you need to prepare:

• apples - 1 kg;
• currant juice - 1 l;
• granulated sugar - 500g

It is necessary to cut the fruits and put them in jars. Currant juice is boiled, sugar is added. Then they can be filled with blanks and closed with lids.

With vanillin

For a 0.5 liter jar you need:

• apples - 5 pcs;
• vanillin, s alt;
• sugar - 400 g;
• water - 750 ml;
• citric acid.

Apple slices are laid out in jars, boiling water is added for 15 minutes, and then you need to drain the water, add sugar and vanillin. Citric acid (2 tablespoons) is diluted in a glass of water, and then poured into hot syrup. Sliced apples are poured with hot syrup.

With whole apples

Fruits can be harvested whole. This does not require lengthy processing, which saves many valuable components. You need to choose dense fruits. Required:

• fruit - 1.5 kg;
• water - 1 liter;
• sugar - 300g

Fruits are washed, laid out in containers. Put a bowl of water on the fire, add sugar and boil for 10 minutes. Then the syrup is poured into the container, and after 5 minutes it is poured out again and boiled. Then the apples are poured with boiling liquid and closed.

No sterilization

Required:

• apples - 2.6 kg;
• sugar - 570 g;
• water - 1.9 l;
• citric acid - 1 tsp

Fruits are washed and cut into pieces. In a bowl, water is mixed with sugar and citric acid. Everything is brought to a boil. Fruits are added to the solution, and everything is cooked for several minutes. The product can be packaged in jars.

How and how much you can store the finished product

After closing the jar, you need to turn it over, wrap it in something warm. So the blanks remain for a day. It is advisable to leave apples in the cellar. But room storage is also allowed.

Suitable temperature is 15-20 degrees. Subject to storage conditions, the product is stored for up to 2 years, but it is advisable to use it within a year.

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