White Naliv apples for the winter: 3 best recipes
Thick jam for the winter
Ingredients
- 1 kg White filling apples
- 0.5 kg Sahara
- 1 tsp lemon juice
- ¼ tsp ground cinnamon (optional)
Instructions
- Wash the apples and remove the core.
- Cut into slices or pieces.
- Place the chopped fruit in a saucepan, sprinkle with sugar, stir and leave for about 2 hours.
- Place the pan on low heat and simmer for 5–7 minutes after boiling.
- Cover the container with a towel or lid and leave for at least 7 hours (preferably overnight).
- Using a blender, puree the softened apples.
- Add cinnamon and lemon juice, stir.
- Place the pan back on the stove, bring to a boil, and cook the applesauce for 5 minutes.
- Pour the hot mixture into jars and seal.
Note
After sealing, turn the jars over and wrap them in towels so that the product cools evenly.
To make jam, you can use overripe and even slightly spoiled fruits.
The amount of sugar can be adjusted according to your own taste and depending on the sweetness of the apples.
White filling apple jam
Ingredients
- 2.5 kg apples
- 1 kg Sahara
Instructions
- Wash the apples and dry them slightly.
- Remove the peel, cores and cut into pieces.
- Place the apples in layers in a deep bowl, sprinkling with granulated sugar.
- Leave the preparation for at least several hours, or better yet, overnight.
- Place the container with apples over medium heat and bring to a boil.
- Once boiling, reduce heat to low and simmer for 5 minutes.
- Cover the container with a lid and remove from the stove.
- Pour the hot jam into jars and seal.
- After 24 hours, the preparation can be stored in a cool place.
Note
You can make the jam more unusual by adding other ingredients - pears, oranges, peaches.
Peeling the apples is not necessary; you can leave the peel on, which will help the pieces retain their shape better.
Pickled white apples
Ingredients
- 2.5 kg apples
- 2 l water
- 800 G Sahara
- 300 ml apple cider vinegar
- 1 tsp cinnamon
- allspice peas (to taste)
- carnation (to taste)
Instructions
- Core and cut the apples into 4–6 wedges.
- Place a few peppercorns and cloves in each jar for storage.
- Place the slices in jars, filling them almost to the brim.
- Pour boiling water over the preparations for 5 minutes.
- Drain the water into a saucepan, add sugar, vinegar and cinnamon.
- Bring to a boil.
- Pour boiling marinade into jars of apples.
- Roll up and leave to cool upside down.
Note
Instead of apple cider vinegar, you can use regular 9% vinegar, but you will need less of it - 200 ml.
Small apples can be pickled whole, but the cores should be removed.
To prevent sliced fruit from darkening, you can place them in water with a small amount of citric acid.
