Apple confiture for the winter is an excellent treat for children and adults, you can eat it just with tea or use it as a filling for pies and open baked goods. If during harvesting you notice that you have many spoiled, frostbitten or wormy apples, you should not throw them away, they will be an excellent raw material for our harvest (of course, damaged parts will have to be cut). About
how to cook apple confiture: simple, fast, very tasty, on the stove or using a slow cooker - read in our article. Of course, in addition to the fruit itself, the recipe can be supplemented with various additives, this will also be discussed.
Apple confiture for winter
For cooking you will need:
- 1 kilogram of peeled, peeled, damaged parts of apples;
- a half-liter can of granulated sugar;
- a pinch of cinnamon.
Grate the prepared apples so that they do not darken, you can add a little lemon juice to them (or you can not add, the oxidation of fruits does not affect the taste of the final product). Pour granulated sugar into the crushed mass, mix and let stand for a quarter of an hour, the apples should let the juice go. After that, boldly put the pan on the stove and cook the apple confiture for the winter until thickened, it should also acquire a golden, slightly transparent color. At the very last stage of cooking, pour cinnamon, mix and pour over the jars hot. Store in a dark place until the winter cold. By the way, to taste instead of cinnamon you can add cloves, a pinch of vanilla sugar and other fragrant spices.
Confiture from apples for the winter "Summer aroma"
To create a fragrant, melting in your mouth workpiece, take:
- 3 sweet apples (you can take multi-colored: yellow, red and green);
- 1 juicy orange;
- a quarter cup of filtered water;
- 350 g of sugar.
If you want to make jam for the future, proportionally increase the amount of ingredients in the recipe. Wash the apples, remove the seed chamber and cut into 2 parts. Peel the orange from seeds and peel, you don’t need to throw out the last one, it will be useful to us in the process of cooking. Now cut the fruit into small cubes, put the mass in a pan with water (50 g), pour sugar and bring to a boil. After stirring, reduce heat and boil again. While the jam is on the stove, prepare some orange peel. It is simple to do: grate the remaining skin, you will need 2 teaspoons of this raw material. Pour it into the pan a couple of minutes before the confiture is ready, mix. Your workpiece should be a thick, beautiful amber-yellow color. Take a teaspoon of the mass from the dishes and pour on a plate: the finished confiture should not spread. That's it - now pour the workpiece into cans, close with lids and send for storage.
Confiture from apples in the multicooker
You will need quite a bit of time to prepare a great jam. For him you will need:
- 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 - choose a method to taste. Then mix them with sugar and citric acid diluted in a teaspoon of water, put in a multicooker bowl and set to “Baking” mode, the confiture should boil. Once this has happened, change the mode to "Extinguishing" and leave to cook for 1 hour. After mass mix and pour into banks as usual. Now you have 3 excellent prescription recipes - the most delicious and natural addition to breakfast or evening tea.