10 Best Recipes for Cooking Apples in Syrup for the Winter

Apples in syrup are a favorite among winter preserves. This sweet dessert is loved by both children and adults. Preparing this delicacy is straightforward; the key is to choose the right fruit, prepare the containers, and follow the step-by-step instructions. Then, come cold weather, the whole family will enjoy a delicious homemade dessert.

Secrets and tricks for cooking apples in syrup

By preserving apples in syrup, you can get a double benefit: the syrup can be diluted in water and drunk as compote, and the fruit slices can be used as a filling for pies or simply eaten as a fragrant treat with tea.

There are certain features and rules to consider when preparing this dessert:

• Overripe fruits should not be used for canning, otherwise they will turn into mush during processing.
• It is better to opt for sweet varieties, then the slices will have a honey flavor.
• Fruits with signs of rot or insect damage are not used so as not to spoil the taste of the dessert.

Preparing all ingredients and containers

Before canning, prepare the fruit. Sort it, rinse it under running water, peel it (if the recipe calls for it), and cut it into portions.

Take glass containers with a capacity of 1 to 2 liters, clean them from dirt using baking soda and sterilize them. There are different ways to heat jars, depending on the housewife's preferences: over the spout of a boiling kettle, in a microwave, in a saucepan with boiling water, in the oven.

The best recipes for winter

With our collection of the best apples in sugar syrup recipes, every home cook will find their favorite option. And the step-by-step instructions with a detailed description of the process will help you avoid making mistakes.

Traditional winter preparation

Canned sweet apples are prepared according to a traditional recipe. The ingredients you'll need are:

• 1.5 kg of fruit;
• 300 grams of granulated sugar;
• 1 liter of water.

The apples are washed, stemmed and cored, and divided into small pieces, the number of which depends on the size of the fruit. The peel is left on, as this will help the apple slices retain their shape better during cooking. The resulting pieces are placed in clean, sterilized jars.

Bring the water to a boil and pour it over the apples. Let it simmer for 20 minutes, then drain the liquid back into the pan. At this point, add the required amount of sugar and bring the mixture back to a boil. Pour the syrup over the apple slices and immediately seal the lids. Turn the jars upside down and let them cool completely under a terry towel.

Cooking apple slices in sugar syrup

For this recipe, prepare the following ingredients:

• 2.5 kg of fruit;
• 500 grams of granulated sugar;
• 1 teaspoon of citric acid;
• 2 liters of clean water.

Wash the apples, cut them into quarters, and remove the stems and cores. Next, cut these pieces into wedges, but not too thinly. Make a syrup from water, sugar, and citric acid. Boil the apple wedges for 1-2 minutes, then transfer them to sterilized jars. Pour the boiling syrup over the finished dessert and seal tightly with lids. Cool as usual.

Transparent jam

Even an inexperienced home cook can make clear jam with apple pieces. The recipe is simple and doesn't require long cooking sessions.

The set of ingredients is as follows:

• 1 kg of fruit;
• 700 grams of granulated sugar.

Wash the apples and cut them into 5-7 cm slices, removing the core. Place them in an enamel pan or bowl, sprinkling each layer with sugar.

The preparation should stand overnight at room temperature to allow the fruits to release juice.

In the morning, place the container on the stove, bring to a boil over low heat, and simmer for about 5 minutes. Remove from heat and let cool overnight. Then repeat the process again. Do the same the next day, and in the evening, seal the hot jam in sterile jars.

Important! To prevent the jam from falling apart during cooking, do not stir it while cooking. You can only press the pieces lightly to submerge them in the syrup.

Fruits cut into pieces in currant syrup

Sliced ​​apples are preserved not only in sugar syrup, but also in currant syrup, which gives the preparation the aroma and specific flavor of the berries.

To begin, prepare:

• 1 liter of currant juice;
• 1 kg of fruit;
• 500 grams of granulated sugar.

The apples are sliced ​​and placed in sterilized jars. The currant juice is poured into an enamel saucepan and the required amount of sugar is added. When the syrup boils and the sweetener is completely dissolved, the apples are poured into glass jars, metal lids are placed on top, and the jars are sterilized. Afterwards, the jars are sealed and left to cool.

Antonovka apples in sugar syrup

Small Antonovka apples can be canned whole. However, more sugar will be needed than for sweeter varieties.

Components for the preparation:

• 1.5 kg apples;
• 700 grams of granulated sugar;
• 1 liter of water.

The apples are washed and carefully core-cut. Whole apples are placed in steamed jars. Boiling water is poured over them and they are left to stand for 15 minutes. Then, the water is poured into a saucepan and the required amount of sugar is added. When it boils, Antonovka apples are poured in, the lids are screwed on, and the jars are placed under a warm blanket to cool.

A fragrant recipe with vanilla

Vanilla will give the apple preserve a unique aroma. You'll need just a little for a 3-liter jar.

Ingredients for the recipe:

• 1 kg of ripe sweet apples;
• 500 grams of granulated sugar;
• water;
• on the tip of a knife vanillin (you can also use vanilla sugar, just double the amount).

Wash and peel the apples and place them in jars. Make a syrup from sugar, water, and vanilla and pour it over the apple slices. Place the jars in a sterilizer, seal them, turn them upside down, and wrap them up to cool slowly.

Without sterilization

You can make apple slices in sweet syrup without sterilization. To do this, you'll need to pour boiling water over the mixture several times. Typically, two such processes are performed. For the third time, seal the containers tightly with metal lids and place them under a blanket to cool. It is better to store such a preparation without sterilization in a cool cellar or basement so that the preserves do not spoil.

With saffron

Saffron adds a unique flavor to this apple slice preparation. Place the slices in sterilized jars. While the syrup is boiling, add the saffron sprigs and pour it over the apples. Then sterilize over low heat for about 15 minutes, seal, and let cool slowly.

With citric acid

Citric acid not only refreshes the flavor of the wedges but also acts as a preservative, preventing the preserves from spoiling. Use half a teaspoon of acid per liter of water; otherwise, the recipe is identical to the traditional version.

Cooking in a multicooker

If you have a slow cooker in your kitchen, use it to make this winter dessert. For half a kilo of apples, add 50 grams of sugar and 50 grams of butter. Add the butter first, wait until it's completely melted, then add the sugar. Place the apple slices into the prepared caramel and cook on the "Bake" setting until golden brown. This dessert can be eaten straight away or used as a pie filling.

Storage terms and conditions

On average, the shelf life of apple slices in syrup is no more than one year. If the preserves were not sterilized, it is recommended to consume them within six months. A cool cellar or basement is ideal for storage, or if neither is available, an insulated loggia or pantry.

The main thing is that no light gets in there and the air temperature does not exceed 15 degrees.