Apple compote without sugar recipe. Apple preparations without sugar. Ingredients for preparing apples without sugar for the winter

Rosy, plump, rejuvenating, ripened in your own garden under the scorching rays of the August sun and the cooling September rain... You need to eat as many apples as possible during the season. They are full of pectin, iron, calcium, glucose, fructose, citric, malic and tartaric acid. But don’t forget about preparing for the winter. It is better to store some fruits fresh, some to dry, the rest to preserve in the form of natural homemade puree, jam, compote. Apples for the winter, unlike other fruits, can be prepared without sugar. In this case, frequent tea drinking with a tasty delicacy will not affect your figure in any way.

Storing apples for the winter at home

Thousands of summer residents have long mastered all the intricacies of apple longevity. If you are still not one of them, we will be happy to share our useful experience of storing apples at home for the winter. It would seem that it would be enough to put the fruits in a box and hide them in the basement. In fact, it turns out that in preserving the presentation and useful properties you cannot do without secrets:

Not all apples are equally good for long-term storage. Particularly keeping varieties include the following: Antonovka, Aurora Krymskaya, Olimpiyskoe, Vityaz, Bogatyr, Izbrannitsa, Mayak, Orlovskoe Zimneye, Jonathan, Northern Sinap;
Storing apples for the winter at home requires compliance with rules, which should be started at the harvest stage. As soon as the apples reach the state of “removable ripeness,” you can wait for dry weather and begin to put them in baskets. It is important to preserve the natural waxy coating and stalks. As a rule, it is more convenient to start from the lower branches, gradually moving towards the top;
At the next stage, the fruits are placed for storage in one of many possible ways: “normal” placement of apples - in baskets and baskets with the tails facing up; wrapping in paper; interlayering with dry material - husks, sawdust, leaves; packaging in plastic bags; burying in an earthen hole; treatment with ultraviolet light or carbon dioxide;
It is better to store apples for the winter in conditions optimally suited for a particular variety. Average indicators are from -1 to +2C with a humidity level of 85-95%;
Before bringing the apple harvest into the cellar, it is necessary to treat the room with special means: the walls - with freshly slaked lime and copper sulfate, the floor - with a solution of iron sulfate. The design and size of winter storage containers can be different, the main thing is that the wallets, boxes or bags are clean, dry and natural.

The best recipes for apple preparations for the winter

Of course, half of the harvest should be stored in a cellar, basement or pantry. And for the rest you can choose the best recipes for apple preparations for the winter. There are dozens, or even hundreds, of them, and all are interesting, useful and practical in their own way.

Fruits will survive best into winter when dried. This preparation is applicable to any variety of apples; there are no restrictions on shape, size, color, or integrity. You can dry sliced fruits in the fresh air, in the oven, microwave or in a special dryer.

Among the recipes for preparing apples for the winter, soaking is quite popular. After this treatment, the fruits are preserved for a long time and acquire a piquant, persistent sweet and sour taste. Uncolored autumn varieties of the following types are optimal for preparing pickled apples: Babushkino, Osennye striped, Antonovka ordinary, etc.

Somewhat more often, housewives prefer apple jam, puree and marmalade. When done correctly, such preparations for the winter are useful even for children. But only if the recipe is not overloaded with sugar or acid. Preserves and jams are the most popular ways to process apples in our area. Along with compotes, sweet fruit desserts annually fill the bins of every housewife.

Delicious apple preparation for pies for the winter - recipe with photo

A delicious preparation of apples for pies for the winter according to a recipe with a photo is a godsend for any woman. By preparing a few jars of semi-finished fruit products during the season, you can bake amazing muffins, pies, pies, buns and cakes for the whole family all year round. But it is worth remembering that the ideal preparation of apples for the winter will turn out if the fruits are thinly cut and peeled from rough peels. Ideal companions for juicy apples are cinnamon, vanilla, cloves, lemon balm, and rhubarb. Any of these ingredients can complement the following recipe.

Ingredients for preparing apples for pies for the winter

green apples - 12 pcs.
butter - 2 tbsp.
cinnamon powder - 0.5 tsp.
filtered water - 200 ml
sugar - 6 tbsp.
mint leaves - 4 pcs.

Step-by-step instructions for a recipe for apples for pies for the winter

Preparing apples without sugar for the winter - a step-by-step recipe

Preparing sugar-free apples for the winter is the best choice for those who are watching their weight or suffering from health problems (diabetes, obesity, high cholesterol, frequent gastrointestinal disorders). Apples canned without sugar for the winter are an excellent treat for children over 2 years old. If desired, you can add natural sweeteners to the finished dessert: licorice root, xylitol, sorbitol, fructose, honey. Just like other fruit and berry preparations, sugar-free apple jam can be used in winter for making homemade baked goods, marmalade, jelly, jelly and other natural delicacies.

Ingredients for preparing apples without sugar for the winter

ripe apples - 1 kg
purified water - 200 ml

Step-by-step instructions for a recipe for sugar-free apples for winter

Wash ripe, juicy apples, peel, and cut into 8 pieces.
Pour purified water over the fruit and boil for 15 minutes over medium heat, stirring regularly.
Grind the apple mixture through a fine kitchen sieve. Boil the puree until it thickens.
Place 500 ml jars in the oven at 100C for at least 10 minutes. Place the apple stock without sugar for the winter in a sterile container.
Boil each jar in a heavy-bottomed saucepan for 15 to 20 minutes. Roll the jam under metal lids and store it in a pantry or cellar for the winter.

Apple puree for the winter for children, recipe with photos

Another popular way to cope with apple abundance is to prepare healthy apple puree for the winter. It can be used in different ways: introduced as complementary food to babies, added when cooking other jam to obtain a tasty pastille, heated with spices and butter as a sauce for meat and poultry. Strong and hard varieties are not suitable for this type of workpiece. It is better to leave Boletus, Delicious and others for soaking or compotes. The best option is sweet and not too hard varieties of medium and large sizes with juicy pulp. The color of the fruit does not matter.

Ingredients for making baby apple puree for the winter

ripe apples - 1 kg
sugar - 150 g
vanilla - to taste
cinnamon - to taste

Step-by-step instructions for an applesauce recipe for children for the winter

Wash the ripe apples selected for making healthy puree in cold water and remove from the peel. Cut the pulp from the core and chop into pieces of arbitrary shape.
Place the chopped apples in a saucepan, sprinkle with sugar, and fill halfway with filtered water. Cook over medium heat, stirring constantly so that the mixture does not burn.
Once the fruit has softened, mash it with a potato masher. Check the puree for taste. Add sugar as needed, as well as cinnamon and vanilla. Continue boiling the mixture until it reaches a suitable consistency.
Place the applesauce for the winter in sterile half-liter jars, cover with vacuum lids and hide in the refrigerator.

Apple slices (halves) in a jar for the winter, recipe

For preparing apple slices in a jar for the winter, small, sweet, dense varieties - boletus, brown, etc. - are suitable. When cooked, the fruit is often combined with rhubarb, cranberries, pears, lemon zest or orange peels. In most cases, the readiness of preservation is determined by the degree of cooking of the fruit. As soon as the apple slices become transparent, the delicacy can be considered ready. Apples, prepared in slices in a jar for the winter, go well with fried pancakes and pancakes, biscuits, creamy desserts, low-fat cottage cheese and sweet croutons.

Ingredients for preparing apple slices in a jar for the winter

apples - 1 kg
granulated sugar - 1 kg
citric acid - 3 g
drinking water - 2 tbsp.
vanilla sugar - 1 pinch
zest of two lemons

Step-by-step instructions for the recipe for halved apples in jars for the winter

Prepare syrup from the above amount of water, sugar and citric acid. It should be thick, but not burnt, with a light caramel shade.
Cut the washed apples into halves, remove the cores and chop the pulp into cubes, half rings, slices or cubes.
Dip the chopped fruit into the boiling syrup. Cook the jam for 30-35 minutes over moderate heat. If the apples were too juicy, you can increase the boiling period by 10 minutes.
2 minutes before the end of cooking, add vanilla sugar and lemon zest to the bowl with the preparation. Mix everything thoroughly.
Treat small jars with steam for at least 10 minutes for each. Place the apples into slices in a hot container for the winter, seal with a seaming key and turn upside down.
Store fruit treats in a cool, dark place for up to 12 months.

Apple compote for the winter in a 3-liter jar: video recipe

To prepare the perfect aromatic apple compote for the winter, you should not use overripe fruits; their pulp will begin to disintegrate and form a cloudy sediment. Unripe apples are also not suitable; their taste and aroma are not bright and pronounced enough. The best option is ripe fruits of sweet and sour varieties. When preparing compote, fruits can be rolled up whole, in halves, slices or even in small slices. Multi-component compotes in which apples are harmoniously combined with autumn berries, rhubarb, herbs or other fruits are excellent and incredibly tasty.

How to prepare a delicious and aromatic compote from apples for the winter, see the video recipe:

Rarely a gardener will complain about a meager apple harvest. Usually there is more than enough of this kind of goodness. But at the same time, a difficult dilemma arises: how to produce high-quality preparations and properly store apples for the winter at home. After all, options are a dime a dozen - purees, jams, preserves, compotes, but there is not so much time and energy at the end of the summer season. We hope our recipes with photos and videos will make your choice easier and help you decide faster.

If you don’t like sweet compotes or your house is simply out of sugar, you can prepare compote for the winter without sugar. And in winter, such a compote can be opened and sweetened to taste. Such fruit preparations are very good because they are quite economical for the family budget. At the same time, they are very tasty and have a pleasant natural sourness. That is why fruits from such a compote can be used as a filling for preparing various homemade baked goods. Our site chose a recipe for sugar-free apple compote, but such compotes can also be prepared from other fruits.

List of ingredients

apples - to taste
water - 1 l
salt - 1 teaspoon

Cooking method

Wash the apples, remove the seeds and peel them. Moreover, if the skin is very soft, then it can not be removed. Dissolve 1 teaspoon of salt in a liter of water. Add apples and leave for 5 minutes. Then drain the water.

Place the apples in boiling water and blanch, depending on the variety chosen, from 1 to 15 minutes. As soon as the apples become soft, transfer them to cold water and cool.

Place the apple slices prepared in this way into sterilized jars, filling each jar up to the shoulders. Pour boiling water and cover with sterilized lids. Sterilize jars at a uniform boil: liter jars - 10-12 minutes, two-liter jars - 15-18 minutes, and three-liter jars - 20-25 minutes. At the same time, make sure that the boiling water in the pan reaches the hangers of the cans being pasteurized.

Immediately after sterilization, remove the jars and quickly roll them up. Cool inverted and wrapped and store in a cool place.

Compote for the winter without sugar is ready!

Apples (peeled) – 1 kg

Water – 80-100 ml (as needed)

Cinnamon/spices – optional

39 kcal

Cooking process

Prepared according to this recipe, the applesauce is fragrant and tender and has a pleasant, natural sweetness with subtle notes of spice and caramel.

This preparation is universal. Sugar-free apple puree can be used as a filling for baked goods, as an addition to drinks, and, first of all, as a healthy, light, dietary and very tasty independent dessert. Try it!

To prepare sugar-free applesauce for the winter, prepare the ingredients according to the list. For making sugar-free puree, choose apples that are sour, more sour than sweet, crispy and juicy - a puree made from such apples will have the brightest taste and is less demanding on storage conditions.

Wash the apples and remove the stalks and seed pods. After cutting the apples, immediately begin heat treatment (this way they will not have time to darken) or soak them in cold water with the addition of a small amount of lemon juice or citric acid.

Cut the apples into quarters and bake in the oven at 180 degrees until soft (about 30-40 minutes).

Or cut into large pieces, add a little water (a little more than a quarter or half a glass), bring to a boil and simmer over low heat for 10-20 minutes until soft.

Check the readiness of the apples by piercing the pieces with a fork. If the fork fits in easily and the pieces are soft, it’s done.

I like to combine both apple treatments. Stewed apples make an airy, juicy puree, and the addition of baked apples gives the taste light caramel notes.

Grind the prepared apples to a puree. You can use a blender for this purpose, or to get an even smoother texture, rub the apples through a sieve.

If desired, add spices to the finished puree to taste. I add a little ground cinnamon.

Place the puree back into the pan. Stirring constantly, bring the sugar-free apple puree to a boil.

Place hot applesauce into jars. Wash the jars thoroughly in advance with baking soda and sterilize them in any convenient way (steamed, oven or microwave).

Cover the jars with the workpiece with lids and place in a pan with warm water. Bring the water to a boil and sterilize the jars for 20 minutes in boiling water.

Then cover the jars of puree with boiled lids, roll them up and wrap them until they cool completely.

Sugar-free applesauce is ready for the winter. Have a delicious winter!

Applesauce without sugar for the winter

A proven recipe for making sugar-free applesauce for the winter, step by step with photos and videos.

Apple preparations without sugar

We have already talked more than once about how to preserve apples for the winter: this includes apple compote and other delicious apple preparations. But all these recipes include some amount of sugar, some more, some less. Today we will turn to people who, due to various circumstances, do not consume sugar.

I offer you recipes for homemade apples without sugar. They are tasty and healthy; if desired, they can be sweetened before use by adding fruit sugar, xylitol, sorbitol, licorice root and other sugar substitutes to taste. Such apple preparations without sugar can be stored in the apartment in winter.

Recipe 1

Recipe 2

Apple jam without sugar

For 1 kg of apples - 200 g of water.

Cut the apples into pieces, add water and boil for 10-15 minutes, stirring continuously, then rub through a sieve. Cook the resulting puree until it thickens well, making sure it doesn’t burn. Then, while warm, place it in sterilized jars and, closing with boiled lids, pasteurize half-liter jars at a temperature of 100°C for 151 minutes, liter jars for 20, 3-liter jars for 30 minutes. Apple jam can be stored for a year.

Apple marshmallow without sugar

Peel apples of any degree of ripeness, cut into slices, place in a saucepan, add a little water to the bottom, cover with a lid and boil over low heat, then cool and rub through a colander. Grease the surface of the kitchen board with a very thin layer of vegetable oil and rub it in thoroughly with a dry gauze swab. Spread the applesauce on the board in an even layer (no thicker than 0.8 cm - otherwise it will take a long time to dry) and place it in the sun or draft. On the second day, when the puree dries a little, the board can be placed at an angle.

Apple puree without sugar

Antonovka soaked in jars

1 kg apples, 1 kg pumpkin, 1 teaspoon lemon or orange zest, sugar as desired.

Steam sour apples, cut into slices, and pumpkin, cut into pieces, in a steamer or juicer for 10-15 minutes until soft. When hot, rub through a colander or sieve, add zest or sugar to taste. Heat the puree while stirring to 90°C and pour it hot into half-liter jars. Pasteurize for 10-12 minutes at 90°C.

From 10 kg of fresh apples you get about 1 kg of dry ones.

Apples cut into circles or slices are peeled from the core (you can remove the skin), dipped in salted water (20 g of salt per 1 liter of water) and laid out on a baking sheet covered with parchment paper. Apples should be dried at a temperature of 75-80°C, with the door open, for 6-8 hours. Stir the apple slices periodically. Properly dried apples are light and creamy in color and the slices are soft and elastic.

Sugar-free apple preparations - Vienna Dacha

Apple preparations without sugar We have already talked more than once about how to preserve apples for the winter: this includes apple compote and other delicious apple preparations. But all these recipes include some

Apple preparations WITHOUT sugar!

Preserving the apple harvest - recipes WITHOUT sugar!

We offer you recipes for homemade apples without sugar. They are tasty and healthy; if desired, they can be sweetened with honey, licorice root or stevia before use. Such preparations can be stored in the apartment in winter.

Extract the juice using a juicer. Pour the juice into an enamel pan and put on fire. Bring to a vigorous boil, but do not boil, pour the juice into sterilized jars and seal. Wrap up.

Canned apples without sugar recipe 1

Peel the apples and cut them into slices, place them in two-liter and liter jars. Fill the jar to the top with boiling water (without sugar) and cover with a lid, leave for three minutes, then drain the water and fill with boiling water again. After repeating the procedure three times, roll up the lid of the jar.

Apples, canned without sugar recipe 2

Peel the apples, remove the core and cut into slices. Blanch in boiling water for 3-5 minutes, cool. Place in sterilized jars up to the hangers and fill with hot water. Cover with lids and sterilize: liter - 20 minutes, 2-liter - 30 minutes, 3-liter - 55 minutes. Roll up.

Apple jam without sugar

For 1 kg of apples - 200 g of water. Cut the apples into pieces, add water and boil for 10-15 minutes, stirring continuously, then rub through a sieve. Cook the resulting puree until it thickens well, making sure it doesn’t burn. Then, while warm, place it in sterilized jars and, closing with boiled lids, pasteurize half-liter jars at a temperature of 100°C for 151 minutes, liter jars for 20, 3-liter jars for 30 minutes. Apple jam can be stored for a year.

Apple marshmallow without sugar

Spread the applesauce on the board in an even layer (no thicker than 0.8 cm - otherwise it will take a long time to dry) and place it in the sun or draft. On the second day, when the puree dries a little, the board can be placed at an angle.

After three days, pry the dry marshmallow with a knife and remove it from the board. This apple napkin should then be hung on a rope for 2 days. For long-term storage, fold the marshmallows into a stack, sprinkle them lightly with powdered sugar, roll them tightly into a roll, put them in a plastic bag and place them in the refrigerator.

Place well-washed apples, cut into small slices without cores or stems, into a saucepan with a little water poured into the bottom, slowly steam under the lid until they become soft, then rub through a sieve and bring to a boil again. Pour the finished puree into well-washed and boiled jars and roll up. The puree is used to prepare jelly and sauces for dessert, meat and Lenten dishes.

Antonovka soaked in jars

Wash medium-sized apples of the Antonovka variety and place tightly in jars. Prepare the filling: mix juice and cold boiled water in a ratio of 1:2 or 1:3 (to taste). Pour the apples, put wooden sticks in the jars crosswise so that they press the apples and prevent them from floating. The filling should be 4-5cm higher than the apples. Cover with plastic lids. Keep refrigerated.

Apple-pumpkin puree without sugar

1 kg apples, 1 kg pumpkin, 1 teaspoon lemon or orange zest, sugar as desired. Steam sour apples, cut into slices, and pumpkin, cut into pieces, in a steamer or juicer for 10-15 minutes until soft. When hot, rub through a colander or sieve, add zest or sugar to taste. Heat the puree while stirring to 90°C and pour it hot into half-liter jars. Pasteurize for 10-12 minutes at 90°C.

From 10 kg of fresh apples you get about 1 kg of dry ones. Apples cut into circles or slices are peeled from the core (the skin can be removed), dipped in salted water (20 g of salt per 1 liter of water) and laid out on a baking sheet covered with parchment paper. Apples should be dried at a temperature of 75-80°C, with the door open, for 6-8 hours. Stir the apple slices periodically. Properly dried apples are light and creamy in color and the slices are soft and elastic.

Apple preparations WITHOUT sugar!

We offer you recipes for homemade apples without sugar. Such preparations can be stored in the apartment in winter.

12 win-win ways to prepare apples for the winter

Which apples will “survive” until spring?

1. Dried apples

on open air
in special dryers
in electric ovens
in gas ovens.

You can choose a suitable fruit dryer in our catalog, which includes offers from various online stores. View a selection of dryers for fruits and vegetables

Advice: If you are sensitive to the color of dried apples, you can hold the cut slices in a weak salt solution (1 teaspoon of salt per liter of water) for 3-4 minutes - then when drying, the apples will remain light, without the characteristic “rusting”. Store dried apples in glass jars or in thick paper bags until the new harvest.

2. Soaked apples

The simplest urinating recipe:

Place blackcurrant and cherry leaves in 3-liter jars, on them - apples with tails in rows, placing each row of fruits with leaves.
Pour in brine, cover with a cloth (gauze) and leave at room temperature for several days to ferment.
After the foam that appears has settled, you can close the jars with nylon lids and take them out into the cold. After 2 months, the apples will be completely ready.

There are many recipes where the taste of apples is “regulated” with the help of rye flour, honey, dry mustard, and tarragon. For example, the author of the recipe for soaked, juicy, pourable apples experiments with herbs every time. Some housewives make soaked apples with cabbage or lingonberries.

3, 4, 5. Puree, jam and marmalade

Preparing puree is simple and quick.

Applesauce recipe

Pour water over peeled and cored apples so that the tops of the apples are not covered. Bring to a boil and cook for 5-8 minutes depending on the type of apples (early ones boil faster).
As soon as the apples are boiled, place them in a colander and let the water drain.
Add sugar to the remaining pulp and cook for 5 minutes, stirring. The thickness of the puree can be adjusted using apple broth, which has drained from the apples.
When hot, place in sterilized jars and roll up. Turn over onto lids and wrap until cool. From 2 kg of apples you get almost three 0.5 liter jars of puree.

For baby food, you don’t have to add sugar, then the puree needs to be pasteurized.

Apples - 1 kg (weight for already peeled apples)
Sugar - 500 -700 g

Add sugar to the mass pureed through a sieve (or in a blender) and boil, stirring, over medium heat for 15 minutes to an hour, depending on the thickness you need.
Place hot jam into prepared and heated jars and roll up. To cool, turn over onto lids and wrap.

To make jam, apples can be boiled (as for puree) and baked in the oven.

6 and 7. Jam and jam

Recipe for apple jam with walnuts and spices

Apples - 1 kg
Walnuts - shelled 150 g
Lemon - 1 medium
Sugar - 180 g
Bay leaf - 2 leaves
Black peppercorns - 3 pieces

Cut the apples into small slices, add water, add a little lemon juice and a few lemon slices, all the sugar and bay leaf and, without stirring, cook over low heat for 10 minutes.
Then take out the lemon and bay leaf, add the chopped walnuts and cook for another 15 minutes. At the end, you can add peppercorns if desired.

The result is a fragrant, tender jam with spicy notes.

8. Apple compote

Option 1. Sliced apples are boiled in boiling syrup for 2-3 minutes, placed in sterilized jars and filled with boiling syrup. Add 1-1.5 cups of sugar to a 3-liter jar.

Option 2. Place prepared apples (whole, halves, slices, slices) into jars, fill a third of the jar, pour boiling water for 5-8 minutes to warm up. Drain the water into a saucepan, add sugar, bring to a boil, pour into jars and roll up. Some housewives do not double, but triple hot pouring. Sugar for a 3-liter jar - 200-300 g to taste.
Option 3. Place apples in jars, add warm water and pasteurize at a temperature of 85 ºС: 1 liter jars - 15 minutes, 3 liter jars - 30 minutes. Can be done without sugar.

To enrich the taste, red or black currants, chokeberries, cherries, lemon, cloves, cinnamon, dry white wine or citric acid on the tip of a knife are added to apple compotes.

9. Apple juice

10. Apple cider vinegar

Apple Cider Vinegar Recipe

Apples - 0.8 kg
Water - 1 l
Sugar (honey) - 100 g
Pressed yeast - 10 g (or dry rye bread 0 - 20 g)

Grate the apples on a coarse grater, add water, sugar, yeast and leave for 10 days in an open jar at a temperature of 20-30ºC, stirring occasionally with a wooden spoon.
Then strain, add more honey or sugar if desired at the rate of 50 g per liter of juice and leave until the end of fermentation for 40-60 days in a warm place under a cloth (gauze).
Filter the prepared vinegar and store in the refrigerator.

11 and 12. Pouring and tincture

Homemade apple liqueur recipe

Fill a jar with chopped apple slices (peeled and seeds removed), add water and vodka and place in a warm place (in the sun) for 2 weeks.
If at the end of the period all the slices have already risen to the top and are floating, strain the fermented liquid through cheesecloth (the sediment will remain on it), add sugar and leave again in a warm place for another two days.
Then the jar is transferred to the cold for 10-12 days, after which it is bottled, sealed and left closed in the cold for at least a month. At the end of this period the liqueur is ready for use. The total preparation time is up to 45-47 days.

In the "apple" notebook of the hostess

Apple jam is considered ready if the fruits themselves have become transparent and the syrup has begun to become covered with a slightly wrinkled film.
Apple jam is ready when a hot drop immediately thickens on a cold surface.
The jam can be considered ready if, when running a wooden spatula along the bottom of the container where it is cooked, a “path” is formed, which is slowly filled with mass.
If applesauce or jam is made without sugar, then the preparations must be sterilized
The most delicious compotes are made from sweet and sour apples; for preparing alcoholic drinks it is better to take sour ones, and for apple cider vinegar - only sweet varieties.
Sweet apples are more suitable for pickling.

See how many things can be made from apples! But this is not all that can be prepared from these wonderful fruits for the winter, because apples can also be pickled, used to make seasonings for dishes, pastilles and confiture, jellies and candied fruits...

And our summer residents also offer their original recipes

We really hope that our tips will help you find new and interesting ways to prepare apples for the winter and preserve this year’s entire harvest... and that you will definitely share your secret apple recipes with us)

Apples for the winter: 12 win-win ways to prepare them

Summer is behind us, and here it is - the blessed autumn apple season! When ripe red, green, yellow and sun-striped apples migrate

Apples for the winter in jars - preparations according to the best recipes - compote, puree, jam, for sugar-free pies. How to store apples at home in winter

We will tell you in this article how to preserve apples for the winter, how to make preparations from them, which cooking recipes are the best and most delicious, how to make jam, tender apple puree with condensed milk. You will learn how to prepare filling for pies, compote according to a classic recipe, how to preserve apples for the winter without sugar, without sterilization in large and small jars.

Apple preparations for the winter - the best apple jam recipe

When preparing apples for the winter, we try to choose the best and most delicious recipes for jam, marmalade, puree, compote or marshmallow. We offer you the most delicious apples for the winter - jam preparations according to the best recipes! Let's consider one of them.

Ingredients for making apple jam for the winter according to the best and most delicious recipe

Apples - 2 kg
Sugar - 1 kg
Cinnamon - 0.5 tsp.

Making the most delicious apple jam for the winter according to the best recipe

Tender baby apple puree for the winter with condensed milk

Applesauce with condensed milk, prepared for the winter, has a pleasant taste and delicate texture. It is suitable for baby food and is liked by adults. It is prepared only from apples or with the addition of sugar, condensed milk, honey, cinnamon, prunes and other ingredients. Apple puree is eaten with bread, pancakes, and used as a filling for pies or cream for cakes. There are different recipes for making applesauce for the winter that you can prepare at home.

Ingredients for preparing sweet, tender apple puree with the addition of condensed milk for the winter:

apples - 5 kg;
sweet apples - 1/2 tbsp. sugar (sour apples will require more sugar);
condensed milk - 1 can;
water - 1 glass.

Preparing tender applesauce for the winter according to a recipe with condensed milk

Remove the skin from the fruits, cut them into slices, place in a cooking container, add water, bring to a boil and cook over low heat, stirring, until the apples are soft.
Let the mixture cool and rub it through a sieve or grind it in a blender.
Place it in a saucepan, add sugar, stir, bring to a boil, boil for 5 minutes, add condensed milk to the puree, continue cooking for another 5 minutes. Taste it and add sugar if necessary. Cook for another 10-20 minutes. At the end of cooking, increase the heat, turn it off after the mixture boils vigorously.
Place the puree into sterilized jars and cover them with lids.

Delicate apple puree for the winter with condensed milk is a recipe that adults and children will enjoy. Using the same recipe, you can make puree without milk, using only apples. From sour fruits, preparing apples for the winter turns out to be more aromatic and brighter in taste.

Apple compote for the winter for a 0.5-3 liter jar - a simple recipe

A simple recipe for a classic apple compote for the winter involves the use of concentrated syrup (20-40%) and fruits. Fruits canned in jars can be eaten or used as a filling for pies; the compote is very sweet, so it is better to dilute it with water before use. It is better to take fruits for making compote that are sweet and sour, ripe, but not overripe. They should be large and without defects.

Ingredients for a simple recipe for apple compote for the winter (for 0.5-3 liter jars)

Sugar
apples

Making apple compote for the winter according to a simple recipe (0.5-3 liter jar)

Large apples are washed thoroughly, the skin is peeled off, and the core is removed. The peeled fruits are cut into slices. For these purposes, you can use a special device. Small fruits can be preserved whole. The delicate skin does not need to be removed.
Apples prepared for compote are placed in cold water, slightly acidified or salted. You cannot keep apples in water for more than half an hour.
Before being sent to jars, apples are blanched for 6-7 minutes and then cooled in ice water.
There is no need to pour out the water in which the apples were blanched; syrup is prepared with it.
The jars are thoroughly washed, scalded with boiling water and dried or sterilized in boiling water or in the oven.
Apples are placed in jars up to the shoulders and filled with hot syrup of 25-30% concentration (0.25-0.3 kg of sugar per 1 liter of water).
The jars are covered with lids and placed for sterilization: for 15-20 minutes 0.5 liters of jars, 20-25 - 1 liter, 30-35 minutes - 2 and 3 liters.
You can roll up the jars without sterilization by pouring hot syrup over the apples three times. Leave the jar of syrup for 3-5 minutes, drain, bring the syrup to a boil and pour into a jar of apples.
The jars are sealed with sterile lids using a seaming key.

The classic recipe for apple compote for the winter can be modified by adding other fruits, berries, spices, etc.

Apples for the winter without sugar - recipes for losing weight

Sugar is contraindicated for those losing weight; recipes for preparing apples for the winter without sugar are for them. Sugar-free apples can be consumed as an independent dish and for making desserts, compotes and baked goods.

Ingredients for a recipe for preparing apples for the winter without sugar

Apples

How to prepare apples for the winter using a sugar-free recipe for losing weight

The skin of the fruit is peeled and the core is removed. Then they are cut into slices, placed in clean sterilized jars to the very top, covered with boiled lids and sterilized for 20 minutes.
Roll up the preserves, cool, and store in the refrigerator or basement.

If you like apples for the winter without sugar, recipes for preparations for losing weight will help you do this. They are quite simple and varied; you can prepare compote, juice, jam, puree, jam and even pastille from apples and water, using them in different concentrations.

Pie preparations - apples for the winter “Five Minute”

You can use the “Five Minute” apple preparation for the winter as a filling for pies and charlottes. It is easy to prepare; one liter jar is enough for the pie.

Ingredients for preparing apples for the winter “Five Minute” for pies

1 kg apples;
150-200 grams of sugar.

Sequence of preparation for apple pies for the winter “Five Minutes”

The thick peel of the apples can be peeled, the thin peel is not necessary, the core should be cut out. Prepared apples are cut into cubes and covered with sugar until the juice releases (2 hours or more, overnight).
Place the apples on the stove to boil.
There is no need to cook; after the start of rapid boiling, the apples are placed in sterile jars. You need to take the mass in places where they gurgle.
Roll up the jars with boiled lids, turn them over and wrap them.

Preparations for pies - apples for the winter “Five Minute” are obtained in pieces that taste fresh, you can make puree from them or enjoy them in their natural form. Store in a dark place.

Apples for the winter in jars without sterilization - a simple and quick recipe

How to prepare apples for the winter in jars without sterilization quickly and without hassle? You can can them whole or cut into pieces.

Ingredients for a quick recipe for preparing apples for the winter in jars without sterilization

apples - 1 kg;
water - 1 l;
sugar - 250-300 g.

Preparing apples for the winter in jars without sterilization according to a simple recipe

Prepare syrup from water and sugar.
Fill the jars up to the shoulders with apples.
Fill jars of apples with syrup to the very top.
After 3 minutes, drain the syrup, boil it and pour over the apples again. This needs to be done three times.
The third time, the syrup is poured so that it spills over the edge of the jar, after which the jar of apples is rolled up with a sterilized lid, turned over until it cools and stored for the winter.

Storing apples for the winter at home without and in a cellar

With a good harvest of apples, the question arises of storing them at home in winter. If you follow the rules, apples retain their freshness throughout the winter and will be a good vitamin aid for spring vitamin deficiency.

The first rule is to carefully collect apples along with the stem, avoid dents and other defects on the fruit, and preserve a natural coating on their surface.

Fruits should be isolated from vegetables, especially potatoes, carrots and celery. Apples contain a large amount of ethylene, which promotes the germination of these root vegetables. Apples from such joint storage acquire an unpleasant starchy taste. It’s good if you can allocate a separate room to store apples for the winter at home.

The maximum acceptable air temperature in the room is about 0°C, the minimum is minus 1°C, the maximum is plus 5°C. Desirable humidity is from 85 to 90%, maximum is 95%.

The shelf life of autumn varieties of apples is 2 months, winter apples can be stored for 4-7 months.

Apples must be sorted by size and variety.

Ways to store apples for the winter:

on racks (apples are stacked in one row without touching each other;
in wooden boxes or containers;
in cardboard boxes (it is advisable to strengthen them with tape so that they do not fall apart).

When laying apples in several rows, you need to ensure that the stem does not damage the fruit. It is also recommended to line the rows with cardboard.

Wrapping apples in paper, paper towels or newspaper gives good results.

Another way is to store apples by sprinkling them with sand, sawdust and shavings of deciduous trees. Sprinkled with dry straw, they are preserved well, but acquire an unpleasant aftertaste.

Now you know how to store apples for the winter, how to make delicious preparations, what are the best recipes, how to make tender apple puree with condensed milk, jam and compote according to the classic recipe, how to prepare the filling for “Five Minute” pies, how to can apples without sugar, without sterilization in jars of different sizes.

Apples for the winter - prepared in jars

Apples for the winter in jars - preparations according to the best recipes - compote, puree, jam, for sugar-free pies. How to store apples in the winter at home How to store apples for the winter, how to make them

Seven different ways to prepare apple compote for the winter with calculation of ingredients for a three-liter jar and a detailed description of the steps.

Prepare a delicious apple compote according to the classic recipe or add variety to the usual formula by adding other fruits to the drink.

Just ripened or even slightly unripe fruits with sourness. It is not recommended to use overripe apples, with numerous barrels, or simply limp apples - they will spread during heat treatment.
Before using apples and other fruits, be sure to wash them thoroughly.
Cutting the skin is optional. However, peeled apples will survive cooking better, that is, they will retain their shape, if this is important to you.
It’s easier and faster to make apple compote for the winter directly in jars using the double-fill method. With this approach, you do not have to sterilize the jars. Simply wash them thoroughly using baking soda. However, the lids must still be sterilized. About how to do this (yes, the article itself is about jars, but of course there is also about lids).
Jars must be filled to the very top. There should be no space inside. At all.
If you used sweet apples for the compote, then before refilling you need to add half a teaspoon to a three-liter jar. citric acid. This will give the drink a pleasant sourness and neutralize excessive cloying.
Three-liter jars of apple compote freshly rolled up according to our recipes for the winter must be turned upside down, wrapped in a blanket or thick towel and wait until completely cooled. The preferred storage location is a dark, cool place (cellar, refrigerator).

We remind you that in all the recipes for apple compotes for the winter presented below, the components are calculated for a 3-liter jar.

Classic compote of fresh apples for the winter

Components

apples - 0.8 kg;
purified water - 3.1 l;
granulated sugar - 0.3 kg.

How to cook

Bring a little more than three liters of water to boil. Cut each apple into six slices, remove the core and seeds, and place the fruit in a jar.

Pour freshly boiled water into the chopped fruit to the very edges and cover the jar with a pre-sterilized lid. Let sit for 35–45 minutes.

After this time, drain the liquid from the three-liter jar back into the pan. Pour granulated sugar into it and, stirring constantly, wait until it comes to a full boil over medium heat. Leave the syrup on the fire for another 2-3 minutes, then pour it into the apples, roll up the jar, turn it over and wrap it, and after waiting for it to cool, send it to a dark and cool place.

Components

apples - 9-14 medium-sized fruits;
purified water - 3.1 l;
granulated sugar - 0.3 kg.
If desired, you can add a couple of mint leaves.

How to cook

Wash the apples thoroughly and place them in a jar. If you want maximum concentration of apple flavor, then fill it completely, if normal, fill it halfway. You can also add mint to add flavor.

Follow your preferences. If you really like apples and have a good attitude towards mint, then a jar completely filled with apples with 2-3 lemon balm leaves will not disappoint you. Otherwise, fill the container halfway and don’t worry about the compote being unsaturated. You won't think so.

So, pour boiling water to the apples to the very top, cover the jar with a sterilized lid and let stand for 25-30 minutes.

After half an hour, pour the infused water from the jar back into the pan and add granulated sugar. Place over moderate heat and, stirring occasionally, wait until the sugar mixture boils. Return the syrup to the jar of apples, roll it up and continue down the list.

Compote of apples and pears for the winter

Components

apples - 0.5 kg;
pears - 0.25 kg;
purified water - 3.1 l;
granulated sugar - 350 g.

How to cook

Cut each fruit into four wedges and remove the cores. Place them in a jar, pour boiling water into it, cover with a sterilized lid and let stand for half an hour.

Return the infused liquid back to the pan and add granulated sugar. Without forgetting to stir, bring the syrup to a boil over moderate heat. Pour the boiling sugar solution into the apples and pears, then roll up the jar.

Components

apples - 0.4 kg;
- 0.3 kg;
purified water - 3.1 l;
granulated sugar - 0.25 kg.

How to cook

Cut the apples into easy-to-core slices. Place them in a jar, pour boiling water into it, cover with a sterilized lid and let stand for 20-25 minutes.

Return the water to the pan and add the granulated sugar. Stirring constantly, wait until the syrup boils completely over medium heat. Leave it on the fire for another 2-3 minutes. Throw blackberries into the jar and only now pour in the boiling sugar solution, then roll up.

Compote of apples for the winter in a 3-liter jar with plums

Components

apples - 0.5 kg;
plums - 0.4 kg;
purified water - 3.1 l;
granulated sugar - 0.3 kg.

How to cook

Cut the apples so that it is convenient for you to cut out the core. It's best to do this in slices. Place the apples and whole plums in a well-washed jar. Fill the container with boiling water to the very edges, cover with a sterilized lid and let stand for about 15 minutes.

Pour the liquid back into the pan, add granulated sugar, place over medium heat and, stirring regularly, wait until the mixture boils. Pour the boiling syrup into the apples and plums, then roll up the jar.

Components

apples - 0.6 kg;
orange - 1 pc.;
purified water - 3.1 l;
granulated sugar 0.25 kg.

How to cook

Cut each apple into 6-8 slices and remove the seeds, and cut the orange into circles or semicircles. Place them in a jar, pour boiling water into it and cover with a sterilized lid. Let it brew for half an hour.

Pour the infused water into a saucepan, add granulated sugar and, stirring regularly, wait until it boils. Pour the sugar solution back into the jar, then roll it up.

Recipe for compote of apples for the winter with grapes

Components

apples 0.6 kg;
your favorite grapes - 0.4 kg;
purified water - 3.1 l;
granulated sugar - 0.3 kg.

How to cook

Cut each apple into four wedges, then discard the core. Place apple slices and grapes in a jar. Fill the container with boiling water to the very top, cover with a lid and let it brew for 8-10 minutes.

Pour the liquid back into the pan, add granulated sugar and place over medium heat. Remembering to stir from time to time, wait for the syrup to boil. Carefully pour the boiled sugar solution into the jar to the very edges, then roll it up.

Apple preparations for the winter - the best apple jam recipe

Ingredients for making apple jam for the winter according to the best and most delicious recipe

Apples - 2 kg
Sugar - 1 kg
Cinnamon - 0.5 tsp.

Making the most delicious apple jam for the winter according to the best recipe

The apples need to be washed, cored and cut into quarters, sprinkled with sugar 2 to 1, and mixed.
The candied apples need to sit for 30 minutes to release the juice. Heat for 5-7 minutes, stirring until the sugar is completely dissolved.
Grind the apples in a blender.
Put the mixture on fire, add 0.5 tsp. cinnamon, cook for 10 minutes. To obtain a thicker jam, you need to cook longer until the desired consistency is obtained.
Roll the hot jam into jars and store in a dark place.
Bon appetit!

Tender baby apple puree for the winter with condensed milk

Ingredients for preparing sweet, tender apple puree with the addition of condensed milk for the winter:

apples - 5 kg;
sweet apples - 1/2 tbsp. sugar (sour apples will require more sugar);
condensed milk - 1 can;
water - 1 glass.

Preparing tender applesauce for the winter according to a recipe with condensed milk

Remove the skin from the fruits, cut them into slices, place in a cooking container, add water, bring to a boil and cook over low heat, stirring, until the apples are soft.
Let the mixture cool and rub it through a sieve or grind it in a blender.
Place it in a saucepan, add sugar, stir, bring to a boil, boil for 5 minutes, add condensed milk to the puree, continue cooking for another 5 minutes. Taste it and add sugar if necessary. Cook for another 10-20 minutes. At the end of cooking, increase the heat, turn it off after the mixture boils vigorously.
Place the puree into sterilized jars and cover them with lids.

Apple compote for the winter for a 0.5-3 liter jar - a simple recipe

Ingredients for a simple recipe for apple compote for the winter (for 0.5-3 liter jars)

Sugar
apples

Making apple compote for the winter according to a simple recipe (0.5-3 liter jar)

Large apples are washed thoroughly, the skin is peeled off, and the core is removed. The peeled fruits are cut into slices. For these purposes, you can use a special device. Small fruits can be preserved whole. The delicate skin does not need to be removed.
Apples prepared for compote are placed in cold water, slightly acidified or salted. You cannot keep apples in water for more than half an hour.
Before being sent to jars, apples are blanched for 6-7 minutes and then cooled in ice water.
There is no need to pour out the water in which the apples were blanched; syrup is prepared with it.
The jars are thoroughly washed, scalded with boiling water and dried or sterilized in boiling water or in the oven.
Apples are placed in jars up to the shoulders and filled with hot syrup of 25-30% concentration (0.25-0.3 kg of sugar per 1 liter of water).
The jars are covered with lids and placed for sterilization: for 15-20 minutes 0.5 liters of jars, 20-25 - 1 liter, 30-35 minutes - 2 and 3 liters.
You can roll up the jars without sterilization by pouring hot syrup over the apples three times. Leave the jar of syrup for 3-5 minutes, drain, bring the syrup to a boil and pour into a jar of apples.
The jars are sealed with sterile lids using a seaming key.

The classic recipe for apple compote for the winter can be modified by adding other fruits, berries, spices, etc.

Apples for the winter without sugar - recipes for losing weight

Ingredients for a recipe for preparing apples for the winter without sugar

Apples

How to prepare apples for the winter using a sugar-free recipe for losing weight

The skin of the fruit is peeled and the core is removed. Then they are cut into slices, placed in clean sterilized jars to the very top, covered with boiled lids and sterilized for 20 minutes.
Roll up the preserves, cool, and store in the refrigerator or basement.

Pie preparations - apples for the winter “Five Minutes”

You can use the “Five Minute” apple preparation for the winter as a filling for pies and charlottes. It is easy to prepare; one liter jar is enough for the pie.

Ingredients for preparing apples for the winter “Five Minute” for pies

1 kg apples;
150-200 grams of sugar.

Sequence of preparation for apple pies for the winter “Five Minutes”

The thick peel of the apples can be peeled, the thin peel is not necessary, the core should be cut out. Prepared apples are cut into cubes and covered with sugar until the juice releases (2 hours or more, overnight).
Place the apples on the stove to boil.
There is no need to cook; after the start of rapid boiling, the apples are placed in sterile jars. You need to take the mass in places where they gurgle.
Roll up the jars with boiled lids, turn them over and wrap them.

Preparations for pies - “Five Minute” apples for the winter come out in pieces, they taste fresh, you can make puree from them or enjoy them in their natural form. Store in a dark place.

Apples for the winter in jars without sterilization - a simple and quick recipe

How to prepare apples for the winter in jars without sterilization quickly and without hassle? You can can them whole or cut into pieces.

Ingredients for a quick recipe for preparing apples for the winter in jars without sterilization

apples - 1 kg;
water - 1 l;
sugar - 250-300 g.

Preparing apples for the winter in jars without sterilization according to a simple recipe

Prepare syrup from water and sugar.
Fill the jars up to the shoulders with apples.
Fill jars of apples with syrup to the very top.
After 3 minutes, drain the syrup, boil it and pour over the apples again. This needs to be done three times.
The third time, the syrup is poured so that it spills over the edge of the jar, after which the jar of apples is rolled up with a sterilized lid, turned over until it cools and stored for the winter.

Storing apples for the winter at home without and in a cellar

The maximum acceptable indoor air temperature is about 0°C, the minimum is minus 1°C, the maximum is plus 5°C. Desirable humidity is from 85 to 90%, maximum is 95%.

The shelf life of autumn varieties of apples is 2 months, winter apples can be stored for 4-7 months.

Apples must be sorted by size and variety.

Ways to store apples for the winter:

on racks (apples are stacked in one row without touching each other;
in wooden boxes or containers;
in cardboard boxes (it is advisable to strengthen them with tape so that they do not fall apart).

When laying apples in several rows, you need to ensure that the stem does not damage the fruit. It is also recommended to line the rows with cardboard.

Wrapping apples in paper, paper towels or newspaper gives good results.

Another way is to store apples by sprinkling them with sand, sawdust and shavings of deciduous trees. Sprinkled with dry straw, they are preserved well, but acquire an unpleasant aftertaste.