This piece of apples is not so popular, say, as jam or compote, but it's more likely because of the ignorance of the housewives. Having tried such a delicacy once, it is most likely that you will prepare it every year. After all, it is not only a perfect independent dessert, but also an irreplaceable filling for pies, as well as an addition to other bakes, cereals and other sweet dishes.
How to cook apples in syrup with wedges for the winter - recipe
Ingredients:
Calculation for a three-liter glass jar:
- ripe fresh strong apples - 2.4 kg;
- granulated sugar - 550 g;
- filtered water - 2 liters;
- citric acid (for syrup) - incomplete teaspoon;
- citric acid (for apples) - ¼ teaspoon per half-liter of water.
Preparation
For harvesting in syrup, choose apples with strong pulp, mine them, cut them in half, extract carefully the core with seeds and a stem, and the pulp with a shred of medium size lobules. Initially, we lower them into slightly water-acidified water (so that they do not darken), then we catch it and put it into an enamel bowl or basin.
In a suitable vessel, preheat the filtered water to boiling, add sugar and acid lemon, let the crystals dissolve, and lower the prepared apple slices into the resulting syrup. We cook them for a couple of minutes, after which we move it to a pre-prepared sterile container. The sugar syrup is given repeatedly to boil and pour it to the apples. We seal the container cooked for five minutes with a metal lid, turn the bottom up and leave for two days for a slow, gradual cooling and natural sterilization, wrapping the billet thoroughly.
Apples and pears, cut slices in syrup for the winter
Ingredients:
- ripe fresh strong apples - 1.2 kg;
- pears ripe strong - 1.2 kg;
For syrup:
- granulated sugar - 400 g;
- filtered water - 1 l;
- citric acid - ¼ teaspoon.
Preparation
Prepare a mix of apples and pears in sugar syrup. To do this, we remove the washed fruit from the core and cut it in neat slices. We put them in clean jars and fill them with sugar syrup. For its preparation bring to a boil filtered water, pour the sugar and let the crystals dissolve. Add a little citric acid, boil the syrup for a minute and pour over the jars with fruit slices, filling them under the string. We cover the containers with lids and put them in a bowl with hot water for further sterilization. Boil liter capacity for twenty minutes, and three-liter boil for about forty minutes. Now we seal the lids, let the vessels cool down, and move them to storage for other billets.
Apples slices in syrup with cinnamon for the winter
Ingredients:
Calculation for a half-liter glass jar:
- ripe fresh strong apples - 300 g;
- granulated sugar - 75 g;
- cinnamon (stick) - ½ pcs .;
- filtered water - 250 ml;
- citric acid (for syrup) - ½ tsp.
Preparation
A special taste of apples in syrup will give a stick of cinnamon, added directly to the jar. To implement the recipe, we remove the washed apples from the pedicels and internals and cut them in neat slices. In cans of 0.5 liters we throw half a cinnamon sticks and fill them up with apple slices. From the water, sugar and citric acid, cook the syrup, mixing the ingredients in the saucepan and boiling them with frequent stirring for twenty minutes.
Now fill the apples with syrup in cans, cover them with lids and sterilize in boiling water for about five minutes. We seal the vessels and turn them upside down until they cool down completely.