Apples in syrup for the winter, sliced
With the abundance of apples increasing every year, home cooks prefer to preserve the sweet fruit for the winter. If you're tired of the usual apple jam, try making a sweet treat: apples in syrup. It's a fairly simple preparation that even a novice can handle.
Apple slices in syrup for the winter
The recipe is designed to prepare a treat for a 1.5-liter jar.
Ingredients
- 700 G apples
- 300 G Sahara
- By capacity water (for the can)
Instructions
- Take the apples and wash them to remove any dirt, cut them into small slices, after removing the core.
- Pour the apples into sterilized jars.
- Pour boiling water over the contents of the jars, cover with a sterilized lid and leave to infuse for 20 minutes.
- Drain the apples into a small saucepan and add the sugar. Bring the saucepan to a boil. Once boiling, reduce the heat to medium and simmer until the sugar is completely dissolved.
- Pour the prepared hot syrup into the jars.
- Roll up the treat for the winter and let it cool under a warm blanket or towel.
Note
When preparing apples in syrup, it is recommended to use sweet varieties, as they will release juice faster.
If you choose hard apples, they will be easier to heat treat and will not fall apart during the process.
Fruits that are cut too finely will lose their shape, so it is recommended to stick to medium-sized slices.
The temperature of the syrup for pouring should be at least 70–90 degrees.
If you choose hard apples, they will be easier to heat treat and will not fall apart during the process.
Fruits that are cut too finely will lose their shape, so it is recommended to stick to medium-sized slices.
The temperature of the syrup for pouring should be at least 70–90 degrees.
