We've compiled 10 apple preserve recipes for every taste: from jam to adjika and pastila.
In this culinary collection of 10 recipes, we'll combine classic ways to prepare apples for the winter, as well as explore some less common, yet delicious and interesting ideas—adjika, sauce, and pastila.
Content
Apple jam in slices
In this recipe, it is important that the slices retain their shape and do not crumble during cooking, so you should choose firm apples for cooking.
Ingredients
- 1 kg apples
- 1 kg Sahara
Instructions
- Wash the apples and wipe them dry. Slice them thinly and remove the core. Don't peel them, as they may fall apart during cooking.
- Place the apple slices in an enamel bowl (you will also be making the jam in this bowl) and cover with sugar. Leave for 12 hours to allow the apples to release their juice.
- After 12 hours, place the plate with the candied apple slices over medium heat. While cooking, gently stir the apples with a wooden spatula until the sugar is completely dissolved.
- When the jam boils, reduce the heat and cook the jam over low heat for another five minutes.
- After five minutes have passed, turn off the heat, remove the jam from the stove and leave it to cool completely.
- The next step is re-boiling. This is recommended only if you want a thick jam rather than a runny one (to achieve this, repeat steps 3, 4, and 5). You can increase the cooking time from 5 to 15 minutes, which will thicken the jam faster.
- Cool the finished jam and pour into clean jars.
Apple jam
To make jam, use juicy, sweet apples with a moderately soft flesh. Hard or dry apples are not recommended, as the flesh may not cook properly.
Ingredients
- 600 G apples
- 370 G Sahara
- 140 ml water
Instructions
- Wash the apples, cut into four pieces, remove the core and peel.
- Cut the peeled apples into thin slices and place in a saucepan with a thick bottom.
- Add water and half the sugar to the pan. If the apples aren't particularly juicy (check the variety), you can add more water.
- Place the prepared mixture on the stove, turn the heat to low, and bring to a boil. Once boiling, cook the jam for 30 minutes, stirring constantly.
- Add the remaining sugar to the pan, stir, and simmer for another 50–60 minutes until thickened. Remember to stir constantly.
- Preparing jars for canning: rinse jars in hot water with baking soda, then pour boiling water over the jars and lids.
- Place the finished jam into sterile jars (you don’t need to wait for it to cool) and seal them tightly with lids.
- Place a thick towel or blanket on top of the jars, leaving the jam underneath until it cools completely. Afterward, it can be stored in a dark, dry place.
Apple compote
Ingredients
- 1 kg apples
- 130 G Sahara
- 2 l water
Instructions
- Wash the prepared apples and add them to a three-liter jar ½.
- Boil water in a separate container (if the apples are juicy, you can add less water). Pour the boiling water over the apples in the jar and let them steep overnight.
- Overnight, the fruit will absorb some of the liquid; to maintain the correct proportions, it is recommended to add exactly as many ml to the jar as the fruit has absorbed (this is approximately 200–300 ml).
- Pour all the liquid from the jar into a saucepan, add sugar and bring the syrup to a boil.
- Pour boiling syrup over the apples in jars and seal them with iron lids.
- Turn the jar upside down, wrap it in a warm towel and leave until it cools completely.
Belevskaya pastila
To prepare Belevskaya pastila, you should choose Antonovka apples, but this is not a particular focus – it is simply a recommendation from housewives.
Ingredients
- 800 G apples
- 170 G Sahara
- 1 pcs egg white
- 50 G powdered sugar
Instructions
- Wash the apples thoroughly and dry them.
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit), line a baking sheet with parchment paper, and place the apples on it. Place the baking sheet in the oven. Bake until the apples are completely cooked through, about 15–25 minutes.
- Cool the finished apples, separate the pulp from the skin and seeds.
- Blend the pulp until smooth. If you don't have a blender, place the pulp in a sieve and puree it.
- The finished puree must be weighed, the proportions are calculated as follows: for every 500 g of puree, add 170 g of sugar.
- Beat the puree with a mixer, simultaneously adding the egg whites and sugar. Add the sugar a little at a time and mix thoroughly. Beat for about 10 minutes until the puree becomes fluffy and white.
- Place 4 tablespoons of the resulting mixture in a separate bowl and put it in the refrigerator – it will be used to glue the layers of pastila together later.
- Line a baking tray with baking paper and spread the whipped puree evenly over it (approximately 1.5 cm thick).
- Preheat the oven to 80 degrees Celsius (176 degrees Fahrenheit). Dry the pastila in the oven with the door slightly ajar (you can insert a spatula)—the average cooking time is 4–5 hours. To check if it's ready, the pastila will turn creamy and no longer sticky. Setting the temperature above 80 degrees Celsius (176 degrees Fahrenheit) is not recommended, as the pastila will turn into a meringue.
- The finished pastila should be cooled, leaving it for 12 hours.
- Before removing the baking paper, it is necessary to slightly wet it - this will help it come off faster.
- Forming the pastila: cut the pastila layer into two parts (or into 3 or even 4, depending on how many layers of pastila you want to get), spread one layer with the previously set aside whipped puree, and place the second layer of pastila on the first.
- Preheat the oven to 80 degrees and place the pastila there for 1.5–2 hours with the door slightly open.
- Let the pastila cool for 12 hours, then cut it into smaller pieces and dust them with powdered sugar. Store in a cool place.
Jam
You should use sour or sweet and sour apples.
Ingredients
- 1 kg apples
- 600 G Sahara
- 100 ml water
Instructions
- Wash the apples, peel, core, and cut into small pieces. It's recommended to use enamel cookware for cooking, as aluminum may react negatively with the apple juice.
- Add apples to a saucepan, pour in some water, and add sugar.
- Place the pan over low heat, bring to a boil, and cook for 10–15 minutes, stirring occasionally.
- Blend the puree with a blender and return it to the heat. Taste the jam; if there's not enough sugar, you can add more now. Simmer the jam for 10 minutes over low heat. The longer it simmers, the thicker it will become.
- Jam jars: wash and sterilize the jars in any way convenient for you.
- Place the jam into jars, close with a lid and leave upside down to cool.
Apples in syrup
You can use any kind of apples for this recipe, but if they are very sweet, it is recommended to add a pinch of citric acid to make the flavor richer and brighter.
Ingredients
- 1 kg apples
- 750 ml water
- 300 G Sahara
- 3 pcs mint
Instructions
- Sterilize the jars using any convenient method.
- Put the water to boil.
- Wash the apples, dry them with paper towels, cut them into slices, remove the core and the places where the stems are attached.
- Place the slices in the jars to the top.
- Rinse the mint. Add one sprig of mint to each jar. If you prefer a more intense mint flavor, add 2-3 more sprigs.
- Pour boiling water over the apples, adding it gradually to prevent the jars from cracking. Cover the jars with a lid and let the apples steep for 20 minutes.
- Drain the water from the jars into a saucepan and add the sugar. Place the saucepan over medium heat until it comes to a boil, then reduce the heat and wait until the sugar is completely dissolved.
- Pour the hot syrup into the jars with apples and close the lids tightly.
- Turn the preparation upside down, cover with a towel and leave until completely cool.
Homemade sauce
The recipe uses sour, hard apples and juicy, sweet tomatoes.
Ingredients
- 800 G tomatoes
- 300 G apples
- 80 ml water
- 0.5 tsp ground black pepper
- 3 pcs carnations
- 10 pcs allspice
- 0.5 tsp cinnamon
- 0.5 tsp salt
- 1.5 tbsp vinegar
- 3 clove garlic
Instructions
- Wash the tomatoes and cut them into small wedges. Place them in a saucepan, add 2 tablespoons of water, and simmer over low heat. Simmer for 20 minutes.
- Wash the apples, peel them, cut them in half, and remove the stems and seeds. Place the apples in a saucepan, add 2 tablespoons of water, and simmer over low heat. Simmer for 15 minutes, then transfer them to a colander to drain off any excess moisture.
- Place the tomatoes in a blender and puree until smooth. You can also use an immersion blender or a meat grinder.
- Place the apples in a blender and puree until smooth.
- Place a sieve over a saucepan. Add the applesauce and tomato puree simultaneously and mash thoroughly to achieve a smoother texture.
- Place the saucepan with the apple-tomato puree over the stove and bring to a boil. Don't skim off any foam as it cooks; it will gradually subside. Simmer the sauce, covered, over low heat for 20-25 minutes, stirring occasionally.
- Add salt and sugar to the sauce and stir. Place the spices in cheesecloth, tie it tightly, and return to the pan. Simmer the sauce and spices for another 10 minutes.
- After 10 minutes, remove the cheesecloth from the sauce, add the pressed garlic, and pour in the vinegar. Simmer for another 5 minutes.
- Sterilize the sauce storage container using your preferred method. Pour the sauce into the jars, seal with lids, turn upside down, cover with a towel, and let cool completely.
Applesauce with condensed milk
Ingredients
- 2 kg peeled apples
- 200 ml water
- 380 G condensed milk (jar)
Instructions
- Wash the apples, peel and core them, and cut into four pieces.
- Place the apples in an enamel saucepan, add water, set over medium heat, and bring to a boil. Cook for 20 minutes, stirring constantly, until the apples are completely soft. If the apples are initially hard, increase the cooking time by 10–15 minutes.
- Rub the cooked mixture through a sieve or chop with an immersion blender.
- Return the puree to the saucepan and add the condensed milk. Cook over low heat for another 10–15 minutes, then blend.
- Wash the jars for puree with soda and sterilize.
- Pour the boiling puree into jars and seal with lids. Turn the jars upside down, cover with a towel, and let cool.
Chutney sauce
Ingredients
- 1 kg apples
- 0.5 l water
- 1 tbsp mustard seeds
- 1 kg tomatoes
- 2 pcs Luke
- 0.5 st raisins
- 150 G Sahara
- 5 tsp curry
- 0.5 st apple cider vinegar
- 4 tsp salt
Instructions
- Wash the apples, peel, remove the core, and cut into slices.
- Pour water into a saucepan and add apples. Place over low heat, bring to a boil, and then simmer for 25 minutes.
- Wrap mustard seeds in gauze and place it next to the apples.
- Peel the onion, peel the tomatoes, chop the vegetables and add to the apples.
- Add pepper, curry, salt, sugar, raisins, and garlic (according to the recipe or to taste) to the pan. Pour in the apple cider vinegar and stir thoroughly.
- Simmer the chutney over low heat for 3 hours. When the sauce is ready, it will begin to emit a vibrant aroma and its color will turn creamy. Remove the cheesecloth from the prepared sauce and pour the chutney into jars.
Plum and apple adjika
Ingredients
- 1 kg drain
- 200 G apples
- 20 cloves garlic
- 200 G bell pepper
- 400 G tomatoes
- 200 G onions
- 50 G hot peppers
- 100 G Sahara
- 1 tbsp salt
Instructions
- Wash the plums, apples, and tomatoes, remove the seeds (plums and apples), and peel them. Wash the peppers, remove the stems, and remove the seeds.
- Cut the fruits, vegetables, and peppers into small pieces. Place them in a saucepan and simmer over low heat for 50–60 minutes.
- Once the mixture thickens, add spices, salt, sugar, and pressed garlic. Cook for another 30 minutes.
- Sterilize the jars and pour boiling adjika into them. Turn the jars upside down, cover with a warm towel, and leave them to cool completely.
There are many ways and recipes to deliciously preserve apples for the winter. Save our recipes in your notes and prepare for winter with pleasure.
