A confiture made of apples for the winter is an excellent treat for children and adults, you can eat it simply with tea or use it as a filling for pasties and open baking. If you notice at harvest that you have a lot of spoiled, frozen or wormy apples, do not throw them away, they will be an excellent raw material for our harvesting (of course, the damaged parts will have to be cut off). On how to cook confiture of apples: simply, quickly, very tasty, on the stove or using a multivark - read in our article. Of course, in addition to directly fruits, the recipe can be supplemented with various supplements, this will also be discussed.
Confiture of apples for the winter
For cooking, you will need:
- 1 kilogram of seeds, peel, damaged parts of apples;
- A half-liter can of granulated sugar;
- Pinch of cinnamon.
Prepared apples grate on the grater so that they do not darken, you can add a little lemon juice to them (or you can not add, the oxidation of fruit does not affect the taste of the final product at all). Pour the granulated sugar into the granulated sugar, stir and let stand for a quarter of an hour, apples should let the juice run. After that, safely put the pan on the stove and cook the jam from the apples for the winter until it thickens, and it should also acquire a golden, slightly transparent color. At the very last stage of preparation, pour cinnamon, mix and pour over the cans in a hot form. Keep in a dark place before the onset of winter cold. By the way, to taste, instead of cinnamon, you can add cloves, a pinch of vanilla sugar and other fragrant spices.
Confiture of apples for the winter "Summer fragrance"
To create a fragrant, melting in the mouth of the billet, take:
- 3 sweet apples (you can take a multicolored: yellow, red and green);
- 1 juicy orange;
- A quarter of a glass of filtered water;
- 350 g of sugar.
If you want to cook confiture for future use, proportionally increase the amount of ingredients in the recipe. Apples wash, remove the seminal chamber and cut into 2 parts. Orange clear of seeds and peel, the latter is not necessary to throw out, it will be useful to us in the process of cooking. Now cut the fruit into small cubes, add the mass to a pot of water (50 g), pour in the sugar and bring to a boil. After stir, reduce heat and boil again. While the confiture is on the stove, prepare a little orange peel. To make it simple: the remaining skin grate, you will need 2 teaspoons of this raw material. For a couple of minutes before the confiture is ready, put it in a saucepan, mix it. Your workpiece should turn out to be a dense, beautiful amber-yellow color. Take a teaspoon of mass from the dishes and pour into the plate: the ready-made confiture should not spread. All - now pour the workpiece over the jars, close the lids and send for storage.
Confiture of apples in a multivark
You will need very little time to cook an excellent confiture. It will be necessary for him:
- A kilogram of fresh apples;
- 300-500 g of granulated sugar (depending on whether the fruit is sweet or not, as well as on your own preferences);
- A little bit of citric acid.
Peel the fruit, cut into slices, cubes, grate - select a method to taste. After mix them with sugar and diluted in a teaspoon of water with citric acid, put in a bowl multivarka and put on the "Baking" mode, the confiture should boil. Once this happens, change the mode to "Quenching" and leave to prepare for 1 hour. After the mass, mix and pour into cans as usual. Now you have 3 excellent recipes of confiture - the most delicious and natural addition to breakfast or evening tea.