Apples in Syrup for Winter
Description
Homemade preserves keep for a long time. Apples can be canned in syrup without mint, or, for example, with chokeberry or black currant, as you prefer. The main thing is to follow the recipe: use 400 g of sugar per liter of water. If the apples are sweet, add a pinch of citric acid to the syrup or a spoonful of lemon juice. I do not specify the amount of apples; it is approximate, depending on how tightly you pack the apple slices in the jars. You can can whole apples, having only removed the core. The amount of ingredients is calculated for 2 half-liter jars. The preserve is ready for winter storage.
Instructions
- 1
Step 1
1. Prepare sterile jars, lids, apples, mint, sugar, and water. You can add a little lemon juice to each jar if you like sweet-and-tart apples. My apples are on the tart side, so I don't add anything besides sugar and mint. Wash the apples and mint thoroughly. Let's get started!
- 2
Step 2
2. Cut the apples into quarters and remove the cores. Pack tightly into sterilized jars.
- 3
Step 3
3. Place one sprig of mint in each jar.
- 4
Step 4
4. Bring the water to a boil; the amount will vary each time, depending on how tightly the apples are packed in the jars. Pour boiling water over the apples.
- 5
Step 5
5. Cover the jars with sterile lids and leave for 20 minutes.
- 6
Step 6
6. Drain the water from the apples and add sugar at a rate of 400 g sugar per liter of water. I ended up with half a liter of liquid, so I added 200 g of sugar.
- 7
Step 7
7. Bring the syrup to a boil and pour over the apples.
- 8
Step 8
8. Screw the lids onto the jars. Turn them upside down and let them cool wrapped in a blanket. Then store them in a cool place.
- 9
Step 9
Ready. Serve at the table or store.