Step-by-step recipes for candied fruits at home from unripe and ripe apples for the winter, with or without cooking

Selection and preparation of apples

Among the huge number of apple varieties, it is advisable to choose fruits with dense pulp.
This is due to the fact that fruits that are too juicy contain a large amount of liquid, which will take a lot of time to evaporate/dry/remove. This will allow the housewife to save time and prepare more candied fruits in the same period.

The main question that concerns most housewives is which apples to prefer - from the home garden or purchased from the store? Here comes a clear choice in favor of your own product. Fruits that are grown in the region where they are consumed usually have excellent taste characteristics. Their aroma is much stronger than imported fruits. Finally, you can always buy apples in the store, even in winter, and therefore there is no exclusivity in them.

You also need to choose fruits without visible external damage. It is better not to use bruised, dark, pierced or pecked fruits for these purposes.

As for ripeness, it is advisable to choose slightly unripe fruits. They contain more pectin, and they taste more pleasant, with a slight sourness. Combined with sugar, the taste will be simply amazing.

Basic Rules

The basic rules include the following:

1. The immediate advantage of zucchini is the fact that to prepare them you do not need to select certain types of varieties or carefully prepare them for consumption. Both young and fully ripe zucchini are suitable for use in cooking;
2. Since the drying process involves reducing the product, and you need zucchini for long-term consumption, you need to take more of it;
3. In order to carry out drying, you will need a small baking tray; you need to place the zucchini on it. Both an oven and a certain electric dryer are suitable for cooking. It is imperative to select in advance the container in which the finished products will be stored. In this case, experts recommend using a special glass jar that can be tightly closed.

Classic recipe

You can prepare candied fruits from any fruit, berries, fruits; often melon, watermelon rinds or pumpkin are also chosen for delicacy. But apples have the best qualities for harvesting, as they are the most affordable and very healthy product. The high content of vitamins, iron, potassium, pectins, and other valuable compounds is preserved in the finished product. It is the apple taste and consistency of the pulp that make it possible to prepare translucent, aromatic candied fruits with an ideal structure.

Composition of ingredients

People try to choose candied apples from hard, sour varieties. Sweet varieties with loose, juicy flesh often become crumbly when cooked. Unripe fruits are also good for this recipe.

Ingredients for making candied apples:

Candied apples.
The recipe is classic. Lemon juice can be replaced with ¼ tsp. citric acid. It will only be needed to protect the apples from oxidation. Powdered sugar is used as a dusting if desired - high-quality dried candied fruits do not stick together during storage.

Step-by-step cooking process

Candied apples, the recipe involves preparing them from slices of fruit, which can be of any shape. Washed fruits can be peeled or left with the peel. The core of the apples should be removed. Cut the pulp into slices, strips, cubes or whole round layers (washers). To prevent fruit cuts from darkening in the air, they are dipped in large pieces into cold water with lemon juice. Slice the apples immediately before placing them in the syrup.

Preparation:

1. After preparing the apples, start cooking the syrup. Heat the water in a saucepan, add sugar and cook, stirring, for about 10 minutes. To enhance the aroma, you can add peels from apples to the syrup.
2. Remove the peelings from the boiling liquid with a slotted spoon and place the chopped apples in it. Heat the pan for another 5 minutes and then remove from the heat.
3. Cover the dish with a lid, wrap it warmly and leave for 6–8 hours. During this time, the mixture will cool and the pieces will be soaked in syrup. It is convenient to cook in the evening and leave the apples to steep all night.
4. By morning the slices will become transparent. They will need to be carefully removed from the syrup and placed in a colander, and the syrup should be boiled again.
5. The apples are then re-immersed in the boiling sweet liquid and left for 5 minutes.
6. This time the slices are removed from the syrup while hot and placed in a colander to remove as much liquid as possible.
7. Cover the baking sheets with parchment and place the slices on them in one layer. Leave the sheets to dry in a ventilated, warm place. To speed up the process, you can use an oven or a special dryer.

The shelf life of candied apples depends on both the thickness of the fruit slices and air humidity. Without additional heating and ventilation, this process can take up to 7 days. The finished candied fruit should be dry to the touch, not break, but bend when bent. The consistency of high-quality candied fruit resembles dense marmalade.

What can I add?

The recipe for candied apples is very simple in composition, but you can replace some ingredients in it, getting different shades of taste:

1. Sugar can be replaced with stevia syrup or fructose. It is not recommended to heat honey, so the method of such a replacement will be discussed in a separate recipe.
2. Instead of water, you can use apple juice to make the syrup. This way the taste of the dessert will be the most intense, and the resulting liquid can be used as an addition to any sweet dishes, pancakes or pancakes.
3. When cooking the syrup, you can add spices to the solution to your taste. Most often, cinnamon, star anise, coffee beans, tarragon, mint, and cardamom are used for apples. If you want to give candied fruits a bright orange color, add a pinch of turmeric.

Store candied fruits in a dry, neutral container, which can be sealed hermetically, as is the case with glass jars, or placed with paper in cardboard or tin boxes. If the slices remain a little sticky, you can dust them with powdered sugar before storing. Ground spices can be added as a coating for products.

How to serve a dish

Candied apples are a completely independent dish that can be served with tea and any snack or dessert table. The slices are poured into vases, served as candy, or used to decorate other desserts. So in France and Germany, candied fruits are a traditional decoration for cakes, pastries, and any sweet pastries.

Cooking apples

Making candied apples is done in exactly the same way as making jam. You need to simmer the fruits until they are completely ready. The time depends on the variety and degree of ripeness of the apples. In order for the fruits to be much better saturated with sugar, it is necessary to carry out several cookings, taking a break of 8 to 12 hours between them. Experts recommend boiling apples a little longer. In this case, the syrup will be more viscous.

Apple vinegar

A large number of biologically active substances makes apple cider vinegar an indispensable product for the prevention and treatment of many diseases. The carbohydrates contained in the fruits are enzymatically converted into alcohol, which in turn, under the influence of acetic acid bacteria, turns into vinegar.

For some reason, many people think that such vinegar is difficult to make at home. But this is fundamentally wrong, because making apple cider vinegar at home is as easy as shelling pears.

Unfiltered vinegar contains beneficial enzymes and microorganisms.

Here is one of the popular recipes:

• Grate two kilograms of apples on a coarse grater, do not throw away the middle, grate along with it. Transfer the grated raw material into a saucepan and pour 1.5 liters of cold water.
• Add a crust of rye bread and a couple of tablespoons of buckwheat honey to the pan
• Cover the container with a canvas cloth and keep warm for a couple of weeks. The contents should ferment well during this time.
• Strain the contents of the pan through cheesecloth into another container and let sit for about a month.
• After a month, strain again through a thick cloth, bottle, seal tightly and store in a cool place.

Strong liquor

Did your quince harvest succeed and you don’t know what to do with it? There is no need to despair, because you can prepare a delicious alcoholic drink that will decorate any feast. Consider a recipe for making strong liqueur from Japanese quince for the winter.

Products:

• high-quality vodka - 1.5 l;
• quince - 2 kg;
• granulated sugar - 1.5 kg.

Further like this:

1. Rinse the quince, remove the seed box and cut into slices. Place in layers in a suitable pan, sprinkling generously with sugar. Cover with gauze and leave for 8-10 hours. During this time, the particles should completely dissolve, and the result will be a sickly sweet syrup. Strain it into a glass bottle and put it in the refrigerator.
2. Pour the remaining slices with an alcohol-containing ingredient, mix and put in a cool place for 7 days. Stirring the contents of the container from time to time.
3. Place the quince slices on a sieve and wait until they drain completely. Combine the alcoholic part with the sweet syrup and stir. Pour into a suitable container, put it in a closet and wait until the contents acquire a more transparent appearance.
4. If quince slices are refilled with alcohol, then after 20 days you get a strong alcoholic drink. Connoisseurs compare its taste to apple Calvados.

How to make candied apples

• Prepare the apples: wash the apples and dry them. Cut into 2 parts, remove the core with seeds and membranes. Then cut into slices. I got 12 slices from 1 apple.
• Place on a baking sheet: line the baking sheet with baking paper. Place apple slices on it (you can close it and even on top, in the second layer. As they dry, they will settle into 1 layer). Sprinkle them with a mixture of sugar (300 g), cinnamon and citric acid.
• Dry in the oven: place them in the oven on the middle shelf, bring to a temperature of 200 degrees C. Dry for 25-30 minutes. Then cool.
• Dry at room temperature: line another baking sheet or tray (something large and flat) with a fresh sheet of baking paper. Sprinkle the paper with the remaining sugar (100 g). Place apple slices on it. And dry them at room temperature for 2 days. When dried at room temperature, juice will release (as does the oven drying process). Therefore, you can change the paper after a day (but this is not necessary).
• Storage: after 2 days, candied fruits can be placed in a cardboard box lined with parchment or baking paper.

Bon appetit!

The apples are approximately the same size. It’s more convenient to dry this way (the slices will dry evenly, since they have the same size and weight)

All you need + baking paper Apples Place apple slices on baking paper Sprinkle with a mixture of sugar, cinnamon and citric acid Candied apples after the oven Homemade candied apples Candied apples Candied apples in a box on a sheet of baking paper, which can be used to cover them Unfold package with dried apples A dessert that won’t affect your figure, fruit candies made from apples! A tasty and healthy snack. These are not dried fruits (because they are juicy), and not jam (because they are not so liquid and sweet), but delicious candied fruits. Which some people also call dry jam. Sun-dried apples for a tasty and healthy afternoon snack from another snack

Unwrapping the package with apples

Dried apple slices close up

A delicious apple dessert that can be prepared for future use.

There is also a recipe for preparing candied apples - they are prepared by boiling in syrup and 2 stages of drying in the oven. And as aromatic additives add orange or lemon zest and fragrant cloves. More sugar is used, citric acid is not used.

These candied fruits can also be called dry jam

These candied apples are eaten like candy - sweet, pleasant, healthy!

Delicious and healthy food for children!

Delicious dried apples. Anyone can make these at home with their own hands!

Dried apple slice

Drying candied fruits

When the liquid drains from the candied fruit, only pieces of the fruit will remain in the colander. They must be placed on a baking sheet in one layer. Half-finished candied fruits must be placed in the oven and dried. In this case, the temperature should be 40 °C. For the same purposes, you can use a unit such as an electric dryer.

During this procedure, you need to make sure that the treat does not dry out. Candied apples should remain soft and look like a dried product.

After the delicacy has dried, you should sprinkle sugar on top of it, trying to cover every piece. To do this, candied fruits can be gently shaken. It is better, of course, to use powdered sugar. You can prepare it yourself by grinding regular sugar in a coffee grinder or blender. To ensure that the delicacy is not too sweet, it is necessary to maintain the proportion. One kilogram of fruit requires from 170 to 200 grams of sugar.

After you sprinkle the candied fruits, they need to be dried again by placing them in an electric dryer or in the oven. If the delicacy were made from watermelon or melon, then re-drying would not be required. Typically, candied fruits from such products are left at room temperature until fully cooked.

Apple wine

Components:

• apples – 10 kg;
• sugar – 1 glass for each liter of purified juice.

Apple wine
Preparation:

1. Cut the apples into slices and remove the seeds from them. Pass the prepared fruits through a juicer. Pour the resulting thick juice into a large saucepan, tie it with gauze and leave it warm for 4 days.
2. For the first 2 days, regularly stir the contents of the pan, on the fourth day, use a colander to collect the floating pulp from the surface of the apple wort, measure the amount of juice, add 2/3 of the calculated amount of sugar, pour the wine mixture into large glass narrow-necked bottles and install water seals on them.
3. After 5 days, remove the water seals, pour a little wort out of the bottles, dissolve the remaining sugar in it, pour the sweetened juice back in, and then put the caps with outlet hoses back on the bottles. Fermentation of the wort should occur in the dark at 21-24°C.
4. After about 1.5 months, fermentation will end, as evidenced by the cessation of the release of air bubbles from the free end of the water seal hose. At this stage, use a thin tube to drain the young apple wine from the sediment, pour the drink into bottles, seal them tightly and take them to the basement or cellar. After 2-3 months of aging, your wine will be finally ready.

Apple preparations, no matter which recipe you use to make them, will certainly please everyone in your household.

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Candied unripe apples with citrus fruits

Preparation 3 hours Cooking 1 day Servings 10 Kcal 1314 kcal

Ingredients

• 1 kilogram of unripe apples
• 1 cup orange peel
• 1 cup lemon peel
• 1.5 kilograms of sugar
• 0.4 liters of water

Cooking instructions

1. Wash unripe apples, peel them, cut into slices. Peel the orange and lemon peel from the white part using a sharp knife, cut into thin strips or cubes, pour over boiling water, soak in it for 5 minutes, then drain the water.
2. Place the fruits in the multicooker bowl, add water, set the “Steam” or “Soup” mode, cook for 10 minutes. Strain the raw materials; the water can be used to prepare syrup.
3. Pour water into the multicooker, add sugar, brew syrup, throw in cooled fruit, turn on the “Pilaf” or “Baking” mode for about 1-1.5 hours.
4. Place the fruit in a colander, let the syrup drain, place the pieces on parchment or baking sheets, and air dry for 24 hours.

Recipes for candied apples at home

There are many options for preparing candied fruits in various ways, since apples go well with many ingredients.

Quick recipe

To quickly prepare candied apples you need:

• 1 kilogram of apples, peeled and cut into small cubes;
• Prepare the syrup in advance: add apple peel to 1 liter of boiling water and cook for 5 minutes;
• strain the syrup and add diced apples;
• cook for another 5 minutes;
• remove from heat and leave to cool for 4-5 hours;
• After the allotted time has passed, remove the candied fruits from the syrup and place in a colander to drain the remaining liquid;
• place parchment paper on a baking sheet;
• the candied pieces are laid out on a baking sheet in 1 layer;
• dry in the oven for up to 1 hour at a temperature of 50-55 degrees.

No cooking

Of course, you want to prepare this delicacy as quickly as possible and, preferably, without cooking.

However, this dessert cannot be made without boiling it in syrup. If you don’t cook it, it won’t be candied fruit, but another dish.

In the dryer

Stages:

preparation of fruits: wash well, remove the core, cut into slices; prepare syrup. For this recipe, take honey syrup: 100-150 milliliters of water at a temperature of 40 degrees, honey - 300 milliliters. Mix well. Set aside a little honey; Place the cooked fruit in a large saucepan and pour in the syrup.

To stir thoroughly; the syrup should completely cover the apples; Place the pan in a warm place for 12 hours to soak the fruit; after the time has passed, take out the pan, remove the fruits and carefully place them in the container of the electric dryer; put a little honey that was left on each slice; Set the electric dryer to 40 degrees. Dry the fruit as it cooks from half a day to 16 hours; Mix the finished treat with powdered sugar.

From heavenly apples

Ranetki are suitable as apples of paradise. Ranetki, due to their density, are ideal for this dish and give an amazing taste. Whole apples are cooked.

Stages:

• prepare 1 kilogram of ranetki, preferably the same size;
• Pierce each apple with a toothpick or pin in different places;
• throw into boiling water;
• blanch in boiling water for 3 seconds;
• then immediately place in cold water for 3 seconds;
• prepare sugar syrup (take 1-1.2 kilograms of sugar per glass of water in the amount of 250 milliliters);
• cook the fruit for 10-12 minutes;
• remove from heat and leave to cool for several hours (up to 1 day);
• then add a few lemon slices and bring to a boil. Cook for 10-12 minutes. And again leave to cool for 12 hours;
• After 12 hours, put it back on the fire. Cook for up to 20 minutes. The Ranetki will become transparent;
• drain the apples in a colander;
• Place parchment paper on a baking sheet and place fruit on it in 1 layer;
• air dry in the sun for 3-4 days.

In the oven

The cooking recipe is the same as described above, only an oven is used instead of sunlight - you need to dry the apples for 20 minutes at a temperature of 150 degrees.

Cinnamon

Cinnamon is a spice that is widely used in cooking. Candied fruits can be prepared with cinnamon.

Stages:

• the stages of preparation and cooking of apples are the same as those described in previous recipes;
• cinnamon – 1 teaspoon mixed with 300 grams of sugar and 1 spoon of citric acid;
• Before drying, sprinkle the fruit with the resulting mixture.

With cherry

Cherry adds a unique taste. And even bitterness. Peel a small amount of berries and add to the syrup 2-3 minutes before the end of cooking. Add 1 tablespoon maple syrup. The remaining steps are the same as described above.

In orange syrup

Orange is a citrus that gives dishes a refreshing taste and aroma.

Cooking in orange syrup is practically no different from cooking in sugar syrup. The only difference is the use of orange juice instead of water. You can use a small amount of zest to enhance the orange flavor.

Spicy recipe with spices

Candied apples can be prepared according to the recipe with the addition of aromatic seasonings.

This dessert will be aromatic, moderately spicy and warming in taste.

Composition of ingredients

To give candied fruits a special smell, use the zest of any citrus fruit and cinnamon, which goes well with the taste of apples. Ground cloves and star anise add spice and give the dessert a Christmas aroma.

Ingredients for 1 kg of peeled apples:

• granulated sugar for syrup – 800 g;
• powdered sugar for sprinkling - about 100 g;
• water (or orange juice) – 600 g;
• orange or large lemon – 1 pc.;
• star anise – 1 star;
• cloves – 3 buds;
• cinnamon – 1 tsp.

By replacing part of the water or the liquid completely with juice from any citrus fruit, you get an even richer taste and additionally stabilize the shape of the slices.

Step-by-step cooking process

The core is removed from the apples and the peel is also peeled off. The fruits are cut into thin slices and the syrup is cooked.

Preparation:

1. Mix the entire amount of water with half the sugar in a small saucepan.
2. Heat the mixture until the crystals are completely dissolved, and pour the slices into the syrup.
3. Cook, stirring, until the pulp becomes transparent.
4. Pour the remaining sugar into the saucepan, add zest and spices and cook for a few more minutes.
5. Line a baking tray with baking paper and place boiled candied fruits on it.

6. Heat the slices at a temperature of 50 °C for about 2 hours, and then leave them to dry at room temperature.

After a day, the heating of the candied fruits is repeated and they are cooled again in air. Cooled apple pieces are rolled in powdered sugar. You can also add a pinch of cinnamon or star anise to the sprinkling to enhance the aroma.

Other storage methods

When it is not possible to keep viburnum berries fresh, you can resort to other methods. There are several popular options for storing viburnum without compromising its beneficial properties.

Frozen storage. Viburnum berries are picked from the bunches, packaged in portioned bags, and then sent to the freezer for the whole winter. Such viburnum can be easily obtained at will and used for its intended purpose - to make tea, fruit juice or vitamin compote. As we have already found out, frost has a beneficial effect on the taste of berries, so your dishes will not suffer, but will only benefit.

Dried viburnum. To prepare dried viburnum for the winter, it is first washed, placed on a baking sheet lined with parchment and placed in a slightly heated (up to 60 degrees) oven without closing the door. If you are in no hurry, you can dry the berries outside: to do this, choose a shaded place and place the viburnum bunches on textile napkins there, or you can simply tie the bunches in bunches and hang them up. When the viburnum is completely dry, it is carefully torn off and stored in a tightly sealed container (or fabric bags).

Viburnum juice. This method will require some effort: for one serving of juice you will need 2 kg of berries, 500 g of water and 200 g of granulated sugar for each liter of berry juice. Clean berries are boiled for several minutes, squeezed out and the resulting liquid is mixed with the rest of the ingredients. All this needs to be brought to a boil and poured into pre-sterilized jars. Sealed containers with ready-made juice are sent to a cold place for the winter.

Viburnum jam is prepared from the same set of products as juice, only using a different technology. Berries (1 kg) are washed, blanched in boiling water, poured with syrup (300 ml of water and 1.3 kg of granulated sugar) and left to infuse for 12 hours. Next, the prepared mass is placed on low heat and boiled for 30 minutes until thickened. The finished jam is placed in sterilized jars and stored in a cool place.

Viburnum vitamin syrup is prepared from viburnum juice (we described the process of its preparation above). It is mixed with sugar in a 1:2 ratio (1 part juice and 2 parts granulated sugar), add a pinch of citric acid and cook until the sugar is completely dissolved. This product should be stored in sealed bottles.

Pastila is not a very traditional way to prepare viburnum for the winter. Blanched berries (1 kg) are poured with water (250 ml), boiled over low heat until soft. The resulting mass must be ground through a sieve, mixed with sugar (1 kg), then boiled over low heat until the consistency of thin sour cream. The mass prepared in this way is poured in a thin layer onto a baking sheet, previously lined with baking paper, and placed in the oven at a temperature of 50–60 degrees. You can tell if the marshmallow is ready by how easily it comes away from the parchment. The finished dish is rolled up, cut into portions, sprinkled with powdered sugar and, placed in cardboard boxes, sent for storage in a cool room with good ventilation.

Viburnum with sugar. To cope with such a preparation, you need to stock up on powdered sugar (200 g), starch (you will need no more than 5 g), and viburnum berries (1 kg). Pre-washed viburnum is sprinkled with sugar mixed with starch and sent to dry for 12 hours in a slightly warm oven. The finished sugar viburnum is placed in jars and stored under lids in a cool place.

Morse is more of a vitamin cocktail than an independent preparation, because it is made from viburnum juice. The recipe is extremely simple: dilute 0.5 liters of juice with 2 liters of water, adding 250 g of sugar, and bring to a boil. When the granulated sugar is completely dissolved, turn off the fruit drink and leave for several hours. Of course, you can’t save such a drink for the whole winter, but it is quite capable of supporting the body with vitamins and beneficial microelements in the cold.

These are not all the ways in which priceless berries can be preserved: there are many recipes for viburnum jam or marmalade with other ingredients (honey, rowan, citrus fruits) that only enhance the beneficial properties of viburnum. But this is more reminiscent of confectionery delights, which we will definitely talk about in the following articles.

Note to the hostess

To make compote, use sweet and sour apples, for champagne – sour, and for jam and vinegar – the sweetest.

• To determine the readiness of the jam, watch the transparency of the slices. As soon as the slices have become transparent and the syrup has formed a caramel film, it’s time to finish the cooking process
• The degree of readiness of the jam can be easily determined by drop. A drop that falls on a cold surface instantly hardens - which means the product is ready.
• When cooking jam, run a plastic spatula along the bottom of the container. If a groove has formed and is gradually filling with product, it’s time to finish cooking.
• When preparing puree with a minimum amount of sugar, the product must be sterilized.
• Yellow apples of winter varieties are especially good for pickling and soaking.

Apple dishes can be not only sweet. There are original recipes:

• Appetizer of apples, beets and horseradish
• Tkemale with apples
• Plum and apple sauce
• Adjika from green apples
• Apple salad with fresh cabbage

Adjika from apples and tomatoes

8.5 Total Score

We looked at the main types of apple preparations for the winter

What an abundance of products can be prepared from apples! Spare no time and effort, enrich your culinary experience with these miracle products from our native, traditional raw materials. We sincerely hope that our tips will provide an opportunity to enrich your diet this season.

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Apple jam according to the classic recipe

The classic recipe is the easiest and fastest way to make jam.

Ingredients:

• 1 kg of ripe apples.
• 500 grams of sugar.

Cooking process:

Before you start cooking the jam, it is important to decide how you will turn the mass into puree. Since if you pass apples through a sieve, then at the beginning you will not need to cut out the middle and peel them, since it will remain in the sieve. And if you want to use a meat grinder or blender, then you must clean and cut

Since rough membranes will spoil the overall picture of delicate apple jam

And if you want to use a meat grinder or blender, then you must clean and cut. Since rough membranes will spoil the overall picture of the delicate apple jam.

I’ll say right away that you need to add sugar to taste, since you need to look at what apples you will use to make the jam. If the apples are sour, then you need more sugar; if the apples are sweet, then less. In general, you need to watch and try. According to GOST, sugar is added to at least 50% of the total mass of apples.

1. Wash the apples into slices.

2. Place the slices in a pan. Fill with water and place on the stove. The water should almost cover the apples.

3.Next, bring the water to a boil and cook the apples for 30-40 minutes. Cook and stir constantly, as apples love to burn and then the jam will have a burnt taste.

4. During the cooking process, the slices should soften to a puree. But sometimes when the apples are too dense, some slices still remain intact. Then the whole mass will need to be turned into puree. This can be done in three ways.

1. Pass the mass through a meat grinder.
2. Grind the mixture through a sieve.
3. Use a blender.

If you grind on a sieve, let the mixture cool first.

5.Now you have clean apple mass from which you can cook jam. Pour the mixture into a saucepan and test for sugar. Pour in the required amount, mix and place on low heat. Cook for 30 minutes, do not forget to stir the jam so that it does not burn, and then cook until the desired thickness.

6.Check the density as follows. We drop a little jam onto a plate and if the drop does not spread in all directions, then you can safely put it in jars and prepare apple jam for the winter.

That's the whole classic recipe for making apple jam. Bon appetit.

Quince jam

Quince is an excellent fruit for making jam. The delicacy turns out thick, so it can be used for baking.

Quince jam

For jam you will need:

• quince;
• sugar (three times less than the weight of fruit).

Step-by-step cooking recipe:

• Wash the fruits and remove any fuzzy skin.
• Remove seeds from the quince. Cut it into slices.
• Place the fruit in a saucepan and cover with water.
• Cook until the fruits soften.
• Drain the water, then add the sugar.
• Puree the fruit using an immersion blender.
• Place the vessel back on the fire. This time simmer the puree for about half an hour.
• Pour hot into jars.

Step-by-step recipes for preparing candied apples at home for the winter

The best and healthiest way to prolong summer and feel a little of it on a cloudy autumn or frosty morning is to enjoy fruit and berry delicacies prepared in advance during the summer. Candied apples can perfectly solve this problem. How to prepare a delicacy quickly, simply and tasty?

Features of preparing candied apples for the winter

They lie in the origin story. Since this culinary delicacy was created in hot countries where there are no severe frosts that can preserve the freshness of fruits at least until mid-winter, the peculiarities of its preparation are associated with the traditions of these countries.

• Firstly, don’t skimp on sugar for candied fruits. This is not a dietary dish, although it contains a lot of vitamins.
• Secondly, choose a high-quality starting product. Below are some recommendations for selection that will help solve this problem.

Finally, try different recipes and choose your own, which seems most tasty and bright.

Recipes for candied apples at home

So, apples should be washed thoroughly. It is advisable to use a soft brush for this. With its help, even the invisible film of dust on the peel is wiped off.

This is especially true if you still bought purchased fruits for candied fruits. They need to be washed more thoroughly, and not just under running water, but with soap.

The point is that you need to get rid of the thin film of wax applied by the manufacturer to improve preservative properties and long-distance transportation.

After washing, fruits should be dried thoroughly with a paper towel. Now the apples are cored. The easiest way to work is with a special knife. It will allow you to make a neat cut, as a result of which the candied fruit slices will be even and straight. All that remains is to cut the apples into slices. The peel can be left or peeled - it's a matter of taste.

To make candied fruits beautiful and unusual in shape, it is better to cut them into shapes. For example, it is very easy to pre-cut an apple so that parts of the side segments are removed. When cutting such an apple, you will get a star. Another non-standard shape is a square, which is much easier to make.

It is required to prepare the composition:

• 700 ml water;
• 400 g sugar;
• ¼ tsp. citric acid (or 2 tablespoons lemon juice).

This amount is for 600 g of apples. Pour water into the container, add sugar and citric acid and put it on fire. After boiling, you need to boil the syrup for about 5 minutes.

Now you should reduce the heat to a minimum and add the apple slices. Cook them over low heat for 5 minutes. Now the mass needs to be removed from the heat and cooled for about 3 hours. This procedure (cooking and cooling) needs to be done 3-4 more times.

This will make the apple slices transparent and at the same time elastic.

At the end of the last stage of hardening, place the fruit in a colander and allow the syrup to drain. All that remains is to dry the candied apple slices. This can be done at home; it will take several days to dry.

No cooking

Housewives and gardeners always try to reduce the time spent preparing their favorite dishes. The previous quick recipe allows you to do this. But many are looking for a recipe without boiling apples. So this cannot happen, because these will no longer be candied fruits. Candied fruits are just juicy fruits boiled in sugar syrup.

In the oven

The cooking recipe is almost the same. Only the method of drying the fruit slices changes. They must be dried for 15-20 minutes at a temperature of 150 degrees. The oven door should be slightly open so that the candied fruits turn out more elastic and not soggy.

Candied fruits stewed in apple syrup

• Fresh apples from home garden.
• Apple concentrated syrup.

A quick recipe for candied apples consists of 2 processes - boiling the fruit and drying it.

Preparing concentrated apple juice is not difficult. Twist the washed apples in a juicer, or grate the fruit on a coarse grater and squeeze the juice from the resulting pulp.

The next stage is preparing the apples. We clean the fruit from peels, seeds and tails, and cut out damaged areas. Peeled apples should be immediately placed in a bowl with clean spring water, to which a little vinegar has been added. In this way, it will be possible to protect the apples from darkening, and the candied fruits will turn out to be a beautiful amber color.

Next you will need warmed apple syrup. Pour the juice into an enamel bowl and bring it to a boil. Add apples, cut into rings or slices, no more than 1 centimeter thick, into the resulting hot liquid. If the juice tastes sour, you can add sugar.

Boil the apples in the syrup for 5 minutes and remove the dishes from the heat. Now the mixture should be given time to cool completely and thicken. About 5-6 hours will be enough.