Apple juice syrup for the winter
The autumn harvesting marathon continues. this time with apples. I propose to prepare the most delicious, sweetest apple juice-syrup for the winter (I found the recipe on the Internet)! Such a drink can be made from any apples, but it is better to take winter varieties – they are more juicy. You can also process all-all apples – both large and smallest (which are most often thrown away.). I liked this drink for its concentrated taste, as it is made from freshly squeezed apple juice and in the form of a very sweet syrup, therefore, when drinking it, of course, it must be diluted with water, or maybe someone will like this! I think the amount of sugar can be adjusted to your taste, you can make it less sweet, but in my opinion, it will be better stored!
Wash the apples well (I wash with a clean dishwashing sponge).
Cut the apples into several pieces and squeeze the juice through a juicer.
Strain the juice through cheesecloth or a fine sieve into a saucepan. Then be sure to (.) measure the number of liters of strained juice.
Put the juice on the stove and bring to a boil, removing the foam. But don’t boil
As soon as a slight gurgling appears, remove from heat, add sugar, stir thoroughly until it dissolves.
Pour the juice into a sterilized, dry jar, COVER (do not twist!) With lids and put to sterilize in a bowl of water or in the oven for 20-25 minutes at a minimum temperature. Then roll up the jars with juice or tightly tighten the screw caps, wrap in a blanket and leave to cool completely. Store apple juice prepared for the winter in a cool place.
Once again, this amount of sugar gives a fairly rich sweet taste, so if necessary, you can dilute it with water to taste.
Apple syrup has a concentrated taste. It can be made from any kind of apples, but it is better to take winter varieties – they are more juicy.
The amount of sugar can be adjusted to your liking, but the more sweet, the longer your syrup will keep.
Apple Syrup and Jam Recipe (2 in 1)
Ground cinnamon – 1 tsp
Ground nutmeg – 0.3 tsp.
Wash apples, dry, peel and core. Then cut into cubes.
Pour prepared apples into a suitable dish. Pour in 700 g of sugar. Leave for two days so that the apples give juice.
Apples will give a lot of juice. Add the remaining 300 g of sugar. Mix carefully.
Add spices. Put on a quiet fire. Bring to a boil, stirring to dissolve the sugar. Keep on fire for a couple more minutes.
Remove from fire. Cool down. Discard the apple pieces on a sieve, separating them from the syrup.
Add the juice of one lemon to the apple syrup. Add sugar if desired. Put on fire. Boil.
Strain the syrup through several layers of gauze. Repeat filtering 2 times.
Pour the finished syrup into sterilized jars. Close with sterile lids. Put in refrigerator. The syrup is ready!
Remove the cloves from the mixture of boiled apples. Puree with an immersion blender.
Arrange the finished apple jam in sterilized jars. Close with lids. Place the jam in the refrigerator until needed.
In particularly fruitful years, there are so many apples that gardeners are at a loss as to how to use sweet fruits that will not go for long-term storage. Various types of blanks can be made from these fruits, but today we will talk about syrup. This dessert dish can be used to prepare soft drinks and as a gravy for ice cream or sweet pastries.
What apples are sent to make syrup
You can make syrup from any variety of apples. Of course, it is desirable that the fruits are juicy, but if this is not the case at all, then this will not particularly affect the result.
Basically, for syrup, sour fruits or unripe scavengers that have fallen from the apple tree ahead of time are taken for processing. If, however, surpluses of a full-fledged crop simply formed, then they are also used for syrup.
Fruit must be washed before harvesting. To do this, apples are laid in a large basin and poured with cool water. Then each fruit is gently washed under running water with your hands and transferred to a colander or a towel spread on the table in advance.
If the recipe requires peeling apples and releasing their seed boxes, then this is done with a sharp knife or vegetable peeler.
apple syrup recipes
Recipe with citric acid without cooking
Pure apples are passed through a juicer. A freshly prepared drink will need 1 liter. The liquid is poured into a bowl and allowed to stand for a day. It is better to determine the juice at this time in the refrigerator. The next day, the juice is carefully drained, leaving the settled fruit pulp at the bottom of the container. Sugar (1.5 kilograms) and citric acid (1 teaspoon) are added to the clear liquid. The bowl is put on fire and warmed up, not bringing to a boil. After dissolving the crystals, the syrup is poured into sterile bottles and stoppered.
Concentrated cinnamon syrup
Apple juice is extracted similarly to the above recipe. It measures exactly 2 liters. Sugar is added to the liquid. It requires 1.5 kilograms. A bowl of food is put on fire and boiled for an hour. During this time, the syrup is constantly stirred and, if necessary, the foam is removed. At the end of cooking, add 1 teaspoon of ground cinnamon. It can be replaced with a stick of bark, while the spice is placed in a pan at the very beginning of cooking.
A thick concentrated syrup with an apple-cinnamon aroma is hot poured into sterile bottles and tightly corked.
From unpeeled apples
Apples (10 – 12 pieces) of medium size are cut in half and put in a saucepan. It is not necessary to clean and remove the seeds. The cut is poured with 300 milliliters of clean water and boiled for half an hour until soft, under the lid. After that, sugar (700 grams) is added to the pan and the mass is boiled for another 5 minutes. To separate the apple pulp with skins and seeds from the syrup, the mass is passed through a fine sieve lined with cotton cloth or several layers of gauze. Cake is used for cooking jelly, and the syrup is poured into jars.
From peeled apples – a double recipe: syrup and jam
1 kg apples, peeled and cut into small pieces. Fruits are put in a bowl and sprinkled with 1 kilogram of granulated sugar. Pieces with sugar are left for a day until juice is formed. After that, apple slices are put on fire and boiled for 15 minutes. The mass after this procedure is filtered. The pulp is crushed with a blender to the state of jam and laid out hot in sterile containers.
Put the syrup back on the fire, add a teaspoon of vanilla sugar and the juice of 1 lemon. Boil the liquid for 10 minutes and bottle it.
From the peel of apples
Apple peels that remain after harvesting mashed potatoes or jams are not thrown away. They also make syrup. The peel from 1 kilogram of apples is laid out on a baking sheet and dried at the minimum power of the oven for an hour. The result is something like dried fruit. The dried product is placed in a saucepan and poured with 1.5 liters of water. The mass is boiled for an hour, and then passed through a fine sieve. 1 kilogram of sugar is added to the broth and boiled for another quarter of an hour.
Tatyana Avrova will tell you more about cooking syrup from the peel with lemon juice in her culinary video blog
Syrup with gelling sugar
For 1 kilogram of apples, take 1 glass of gelling sugar and 2 liters of water. Fruits are placed whole in a saucepan and poured with water. The main product must be boiled until soft. If the fruits are small, then 10 minutes is enough, if the apples are medium or large, then the time is increased to 20 – 25 minutes. Soft apples are crushed with a wooden pusher right in the water. Then the mass is passed through 4 layers of gauze. Gelling sugar is added to the broth and the syrup is boiled for 5 minutes.