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Apple preparations without sugar. Apple jam without sugar How to make apple jam without sugar

Jam is the most favorite treat for children and adults. Fruits and berries retain their beneficial properties even after cooking. In the winter season, jam, along with medications, helps fight colds and various viruses. But it happens that for some, the classic version is contraindicated due to the presence of sugar in it: people with diabetes, allergies to sweets and diathesis. In this case, you can make delicious and healthy jam without sugar.

Such a product can be considered even more economical, since you do not need to buy sugar, and it is low-calorie (it will not harm your figure). In addition, it can be eaten by people for whom ordinary classic jam is prohibited. You can prepare this delicacy from a variety of berries. Let's look at how to make jam without sugar and select the most popular recipes.

Sugar-free berry jam should be cooked in several stages; the consistency of the final product will depend on this. To prepare, you need to take fruits and berries with a high juice content. If pears or apples are used for jam, add a little water to the mixture during cooking. If desired, you can add honey or lemon juice to this sugar-free product.

Raspberry jam recipe

Without a doubt we can say that raspberry jam is the most delicious and healthy. This berry is tasty both fresh and frozen, and has an extraordinary aroma. To prepare this recipe you will need 6 kilograms of raspberries.

Cooking method:

For this recipe you need clean, dry berries; washing them is not recommended so that the raspberries do not lose their juice.
The berries are placed in a jar (three liters in volume) in a small layer, shaken, add more raspberries, shake again, and so on until the jar is full.
A gauze folded several times is placed at the bottom of the pan, and a jar of raspberries is placed on it. So much water is poured into the container so that the jar is 2/3 covered with water.
When boiling, the contents in the jar will decrease, so you should add raspberries to it. It is necessary to add berries until the jar is completely filled with raspberry juice.
Then you should close the jar with the raspberry lid and simmer over low heat for about an hour, then roll up the lid and place it upside down. Sugar-free jam is ready for the winter.

Cherry jam

This jam in its finished form can be used as one of the ingredients for baking, or you can prepare delicious dumplings with cherries. Consider a recipe for jam without sugar. For this you will need three kilograms of cherries.

Cooking method:

The berries must be thoroughly washed and the seeds removed, and the fruits must be placed in a container.
Place the dishes with the berries in a water bath.
When cooking, it is necessary to maintain the same boiling temperature.
This jam is cooked for at least forty minutes. The consistency of the finished product depends on the cooking time.
The finished jam should be poured into jars and rolled up immediately.

Apricot jam without sugar

Apricot jam turns out to be an unusually beautiful golden color. Can be consumed as a dessert for tea or used in baking. This recipe requires one kilogram of fruit.

Preparation:

For jam, take ripe soft apricots.
Wash thoroughly and remove seeds.
Grind the fruits in a blender.
Place the fruit mixture in a bowl and place over low heat.
After boiling, cook for no more than five minutes.
Place the finished jam into jars and seal with sterile lids.
This jam should be stored in a cool place.

Strawberry jam without sugar

Products:

strawberries - 2 kg;
apple juice - 200 ml;
agar-agar - 8 g;
lemon juice - 15 ml.

First, rinse the strawberries well and remove the stems. Make juice from apples and lemon. Place the berries in a bowl, add juice and place over low heat. When cooking, the jam must be stirred, but this must be done very carefully so as not to mash the berries. It is important to remove the foam.

This sugar-free jam should be boiled for about thirty minutes, then add diluted agar-agar, boil for several minutes and place in sterilized jars and immediately cover with a lid.

Apple jam

Another wonderful recipe for sugar-free jam is made from apples. For it you need to prepare 1 kilogram of apples and 1 liter of apple juice. Apples should be washed, divided into slices and blanched in boiling water for about 5 minutes, removed from the water, cooled and placed in jars. Squeeze the juice from the apples, bring to a boil and pour it over the fruits, sterilize for twenty to thirty minutes.

Cranberry jam

Cranberry delicacy is another very healthy sugar-free jam for the winter. We wash the berries, pour them into prepared jars to the very top and place them in a water bath. Make the fire very low, not allowing the water to boil. The cranberries in the jar will gradually settle to the bottom and free space will appear in the container, so you need to add a new batch of berries. This must be done until the jar is completely filled with cranberries. After this, increase the heat and water in the container (for a water bath), bring to a boil, carry out sterilization: 0.5 l - 10 minutes, 1.0 - 15 minutes. After the jars are ready, roll them up immediately.

Plum jam without sugar

Plum jam turns out to be incredibly tasty, even without sugar. The ripest and softest plums are best suited for its preparation; you need to wash them carefully. We remove the pits from the plums, dividing the fruits into two halves, and put them on low heat. Cook the plums until the juice appears, stirring regularly. In order to get a very thick jam, we use multiple cooking technology. Cook the jam for about one hour, turn off the heat and let it cool for eight to nine hours. After this time, let the jam cook again, then cool again. This procedure should be repeated up to five times. While still hot, we put the jam into the jars, but do not close it, but let it cool. After a kind of crust appears on the surface of the finished jam, close the jars with parchment paper, tie them up and put them in a cool place.

Peach and pear jam

In this recipe we will learn how to make sugar-free jam from peaches and pears. To prepare, take equal quantities (400 g each) of peaches and pears. Be sure to wash the fruits and dry them with a paper towel. The peaches need to be pitted, and the pears need to be peeled and cored. Cut the fruits into slices and puree them using a blender. Cook the jam over low heat until the liquid evaporates. Tasty and healthy jam without sugar is ready.

Currant jam

Very tasty and aromatic jam can be made from currants. It tastes in no way inferior to any other. When preparing this sugar-free jam, the ripest berries are used. First, you need to wash and dry them well. When dry, place in hot jars, which should be covered with lids and placed in a bowl of water. As the berries settle in the jar, you need to add more. When the jars are completely filled and juice appears on top, you should remove them from the water and roll up the lids, cool and put them in a cool place.

Gooseberry, orange and kiwi jam

These ingredients make an extraordinary jam with a stunning color and a pleasant sour taste. To prepare it, take a kilogram of gooseberries, four oranges, and one kiwi. We prepare the gooseberries: wash them, remove the cuttings. Remove the skin from the kiwi. Grind gooseberries and kiwi in a blender. Peel the oranges, remove the seeds, and grind in a blender. All ingredients are mixed and rolled into sterilized jars. The jam is stored in the refrigerator. It has one drawback - a short shelf life. You need to eat this jam right away!

Apricot jam with apples, pears and honey

And finally, for those who really want something sweet, we present a recipe for jam made from apples, pears, apricots and very healthy honey. To prepare this unusual option, you should take one kilogram of apples and pears, 2 kg of apricots and 1 glass of honey. Pears and apples need to be peeled and cored, pits removed from apricots and all fruit cut into small pieces. Mix honey with a small amount of water and add to a bowl with chopped fruit. You need to cook the jam over low heat, which should be turned off after the mixture boils. As soon as the jam has cooled well, you should put it back to cook. This procedure is repeated several times until the jam reaches the desired consistency. The finished product should be placed in jars and stored in a cool place.

We will tell you in this article how to preserve apples for the winter, how to make preparations from them, which cooking recipes are the best and most delicious, how to make jam, tender apple puree with condensed milk. You will learn how to prepare filling for pies, compote according to a classic recipe, how to preserve apples for the winter without sugar, without sterilization in large and small jars.

Apple preparations for the winter - the best apple jam recipe

When preparing apples for the winter, we try to choose the best and most delicious recipes for jam, marmalade, puree, compote or marshmallow. We offer you the most delicious apples for the winter - jam preparations according to the best recipes! Let's consider one of them.

Ingredients for making apple jam for the winter according to the best and most delicious recipe

Apples - 2 kg
Sugar - 1 kg
Cinnamon - 0.5 tsp.

Making the most delicious apple jam for the winter according to the best recipe

Apples need to be washed, cored and cut into quarters, sprinkled with sugar 2 to 1, and mixed.
The candied apples need to sit for 30 minutes to release the juice. Heat for 5-7 minutes, stirring until the sugar is completely dissolved.
Grind the apples in a blender.
Put the mixture on fire, add 0.5 tsp. cinnamon, cook for 10 minutes. To obtain a thicker jam, you need to cook longer until the desired consistency is obtained.
Roll the hot jam into jars and store in a dark place.
Bon appetit!

Tender baby apple puree for the winter with condensed milk

Applesauce with condensed milk, prepared for the winter, has a pleasant taste and delicate texture. It is suitable for baby food and is liked by adults. It is prepared only from apples or with the addition of sugar, condensed milk, honey, cinnamon, prunes and other ingredients. Apple puree is eaten with bread, pancakes, and used as a filling for pies or cream for cakes. There are different recipes for making applesauce for the winter that you can prepare at home.

Ingredients for preparing sweet, tender apple puree with the addition of condensed milk for the winter:

apples - 5 kg;
sweet apples - 1/2 tbsp. sugar (sour apples will require more sugar);
condensed milk - 1 can;
water - 1 glass.

Preparing tender applesauce for the winter according to a recipe with condensed milk

Remove the skin from the fruits, cut them into slices, place in a cooking container, add water, bring to a boil and cook over low heat, stirring, until the apples are soft.
Let the mixture cool and rub it through a sieve or grind it in a blender.
Place it in a saucepan, add sugar, stir, bring to a boil, boil for 5 minutes, add condensed milk to the puree, continue cooking for another 5 minutes. Taste it and add sugar if necessary. Cook for another 10-20 minutes. At the end of cooking, increase the heat, turn it off after the mixture boils vigorously.
Place the puree into sterilized jars and cover them with lids.

Delicate apple puree for the winter with condensed milk is a recipe that adults and children will enjoy. Using the same recipe, you can make puree without milk, using only apples. From sour fruits, preparing apples for the winter turns out to be more aromatic and brighter in taste.

Apple compote for the winter for a 0.5-3 liter jar - a simple recipe

A simple recipe for a classic apple compote for the winter involves the use of concentrated syrup (20-40%) and fruits. Fruits canned in jars can be eaten or used as a filling for pies; the compote is very sweet, so it is better to dilute it with water before use. It is better to take fruits for making compote that are sweet and sour, ripe, but not overripe. They should be large and without defects.

Ingredients for a simple recipe for apple compote for the winter (for 0.5-3 liter jars)

Sugar
apples

Making apple compote for the winter according to a simple recipe (0.5-3 liter jar)

Large apples are washed thoroughly, the skin is peeled off, and the core is removed. The peeled fruits are cut into slices. For these purposes, you can use a special device. Small fruits can be preserved whole. The delicate skin does not need to be removed.
Apples prepared for compote are placed in cold water, slightly acidified or salted. You cannot keep apples in water for more than half an hour.
Before being sent to jars, apples are blanched for 6-7 minutes and then cooled in ice water.
There is no need to pour out the water in which the apples were blanched; syrup is prepared with it.
The jars are thoroughly washed, scalded with boiling water and dried or sterilized in boiling water or in the oven.
Apples are placed in jars up to the shoulders and filled with hot syrup of 25-30% concentration (0.25-0.3 kg of sugar per 1 liter of water).
The jars are covered with lids and placed for sterilization: for 15-20 minutes 0.5 liters of jars, 20-25 - 1 liter, 30-35 minutes - 2 and 3 liters.
You can roll up the jars without sterilization by pouring hot syrup over the apples three times. Leave the jar of syrup for 3-5 minutes, drain, bring the syrup to a boil and pour into a jar of apples.
The jars are sealed with sterile lids using a seaming key.

The classic recipe for apple compote for the winter can be modified by adding other fruits, berries, spices, etc.

Apples for the winter without sugar - recipes for losing weight

Sugar is contraindicated for those losing weight; recipes for preparing apples for the winter without sugar are for them. Sugar-free apples can be consumed as an independent dish and for making desserts, compotes and baked goods.

Ingredients for a recipe for preparing apples for the winter without sugar

Apples

How to prepare apples for the winter using a sugar-free recipe for losing weight

The skin of the fruit is peeled and the core is removed. Then they are cut into slices, placed in clean sterilized jars to the very top, covered with boiled lids and sterilized for 20 minutes.
Roll up the preserves, cool, and store in the refrigerator or basement.

If you like apples for the winter without sugar, recipes for preparations for losing weight will help you do this. They are quite simple and varied; you can prepare compote, juice, jam, puree, jam and even pastille from apples and water, using them in different concentrations.

Pie preparations - apples for the winter “Five Minutes”

You can use the “Five Minute” apple preparation for the winter as a filling for pies and charlottes. It is easy to prepare; one liter jar is enough for the pie.

Ingredients for preparing apples for the winter “Five Minute” for pies

1 kg apples;
150-200 grams of sugar.

Sequence of preparing preparations for apple pies for the winter “Five Minutes”

The thick peel of the apples can be peeled, the thin peel is not necessary, the core should be cut out. Prepared apples are cut into cubes and covered with sugar until the juice releases (2 hours or more, overnight).
Place the apples on the stove to boil.
There is no need to cook; after the start of rapid boiling, the apples are placed in sterile jars. You need to take the mass in places where they gurgle.
Roll up the jars with boiled lids, turn them over and wrap them.

Preparations for pies - “Five Minute” apples for the winter come out in pieces, they taste fresh, you can make puree from them or enjoy them in their natural form. Store in a dark place.

Apples for the winter in jars without sterilization - a simple and quick recipe

How to prepare apples for the winter in jars without sterilization quickly and without hassle? You can can them whole or cut into pieces.

Ingredients for a quick recipe for preparing apples for the winter in jars without sterilization

apples - 1 kg;
water - 1 l;
sugar - 250-300 g.

Preparing apples for the winter in jars without sterilization according to a simple recipe

Prepare syrup from water and sugar.
Fill the jars up to the shoulders with apples.
Fill jars of apples with syrup to the very top.
After 3 minutes, drain the syrup, boil it and pour over the apples again. This needs to be done three times.
The third time, the syrup is poured so that it spills over the edge of the jar, after which the jar of apples is rolled up with a sterilized lid, turned over until it cools and stored for the winter.

Storing apples for the winter at home without and in a cellar

Fruits should be isolated from vegetables, especially potatoes, carrots and celery. Apples contain a large amount of ethylene, which promotes the germination of these root vegetables. Apples from such joint storage acquire an unpleasant starchy taste. It’s good if you can allocate a separate room to store apples for the winter at home.

The maximum acceptable indoor air temperature is about 0°C, the minimum is minus 1°C, the maximum is plus 5°C. Desirable humidity is from 85 to 90%, maximum is 95%.

The shelf life of autumn varieties of apples is 2 months, winter apples can be stored for 4-7 months.

Apples must be sorted by size and variety.

Ways to store apples for the winter:

on racks (apples are stacked in one row without touching each other;
in wooden boxes or containers;
in cardboard boxes (it is advisable to secure them with tape so that they do not fall apart).

When laying apples in several rows, you need to ensure that the stem does not damage the fruit. It is also recommended to line the rows with cardboard.

Wrapping apples in paper, paper towels or newspaper gives good results.

Another way is to store apples by sprinkling them with sand, sawdust and shavings of deciduous trees. Sprinkled with dry straw, they are preserved well, but acquire an unpleasant aftertaste.

Now you know how to store apples for the winter, how to make delicious preparations, what are the best recipes, how to make tender apple puree with condensed milk, jam and compote according to the classic recipe, how to prepare the filling for “Five Minute” pies, how to can apples without sugar, without sterilization in jars of different sizes.

Prepared according to this recipe, the applesauce is fragrant and tender and has a pleasant, natural sweetness with subtle notes of spice and caramel.

This preparation is universal. Sugar-free apple puree can be used as a filling for baked goods, as an addition to drinks, and, first of all, as a healthy, light, dietary and very tasty independent dessert. Try it!

To prepare sugar-free applesauce for the winter, prepare the ingredients according to the list. For making sugar-free puree, choose apples that are sour, more sour than sweet, crispy and juicy - a puree made from such apples will have the brightest taste and is less demanding on storage conditions.

Wash the apples and remove the stalks and seed pods. After cutting the apples, immediately begin heat treatment (this way they will not have time to darken) or soak them in cold water with the addition of a small amount of lemon juice or citric acid.

Cut the apples into quarters and bake in the oven at 180 degrees until soft (about 30-40 minutes).

Or cut into large pieces, add a little water (a little more than a quarter or half a glass), bring to a boil and simmer over low heat for 10-20 minutes until soft.

Check the readiness of the apples by piercing the pieces with a fork. If the fork fits in easily and the pieces are soft, it’s done.

I like to combine both apple treatments. Stewed apples make an airy, juicy puree, and the addition of baked apples gives the taste light caramel notes.

Grind the prepared apples to a puree. You can use a blender for this purpose, or to get an even smoother texture, rub the apples through a sieve.

If desired, add spices to the finished puree to taste. I add a little ground cinnamon.

Place the puree back into the pan. Stirring constantly, bring the sugar-free apple puree to a boil.

Place hot applesauce into jars. Wash the jars thoroughly in advance with baking soda and sterilize them in any convenient way (steamed, oven or microwave).

Cover the jars with the workpiece with lids and place in a pan with warm water. Bring the water to a boil and sterilize the jars for 20 minutes in boiling water.

Then cover the jars of puree with boiled lids, roll them up and wrap them until they cool completely.

Sugar-free applesauce is ready for the winter. Have a delicious winter!

Apples (peeled) – 1 kg

Water – 80-100 ml (as needed)

Cinnamon/spices – optional

39 kcal

Cooking process

Prepared according to this recipe, the applesauce is fragrant and tender and has a pleasant, natural sweetness with subtle notes of spice and caramel.

Cut the apples into quarters and bake in the oven at 180 degrees until soft (about 30-40 minutes).

Or cut into large pieces, add a little water (a little more than a quarter or half a glass), bring to a boil and simmer over low heat for 10-20 minutes until soft.

Check the readiness of the apples by piercing the pieces with a fork. If the fork fits in easily and the pieces are soft, it’s done.

I like to combine both apple treatments. Stewed apples make an airy, juicy puree, and the addition of baked apples gives the taste light caramel notes.

Grind the prepared apples to a puree. You can use a blender for this purpose, or to get an even smoother texture, rub the apples through a sieve.

If desired, add spices to the finished puree to taste. I add a little ground cinnamon.

Place the puree back into the pan. Stirring constantly, bring the sugar-free apple puree to a boil.

Place hot applesauce into jars. Wash the jars thoroughly in advance with baking soda and sterilize them in any convenient way (steamed, oven or microwave).

Cover the jars with the workpiece with lids and place in a pan with warm water. Bring the water to a boil and sterilize the jars for 20 minutes in boiling water.

Then cover the jars of puree with boiled lids, roll them up and wrap them until they cool completely.

Sugar-free applesauce is ready for the winter. Have a delicious winter!

Applesauce without sugar for the winter

A proven recipe for making sugar-free applesauce for the winter, step by step with photos and videos.

Apple preparations without sugar

We have already talked more than once about how to preserve apples for the winter: this includes apple compote and other delicious apple preparations. But all these recipes include some amount of sugar, some more, some less. Today we will turn to people who, due to various circumstances, do not consume sugar.

I offer you recipes for homemade apples without sugar. They are tasty and healthy; if desired, they can be sweetened before use by adding fruit sugar, xylitol, sorbitol, licorice root and other sugar substitutes to taste. Such apple preparations without sugar can be stored in the apartment in winter.

Recipe 1

Recipe 2

Apple jam without sugar

For 1 kg of apples - 200 g of water.

Cut the apples into pieces, add water and boil for 10-15 minutes, stirring continuously, then rub through a sieve. Cook the resulting puree until it thickens well, making sure it doesn’t burn. Then, while warm, place it in sterilized jars and, closing with boiled lids, pasteurize half-liter jars at a temperature of 100°C for 151 minutes, liter jars for 20, 3-liter jars for 30 minutes. Apple jam can be stored for a year.

Apple marshmallow without sugar

Peel apples of any degree of ripeness, cut into slices, place in a saucepan, add a little water to the bottom, cover with a lid and boil over low heat, then cool and rub through a colander. Grease the surface of the kitchen board with a very thin layer of vegetable oil and rub it in thoroughly with a dry gauze swab. Spread the applesauce on the board in an even layer (no thicker than 0.8 cm - otherwise it will take a long time to dry) and place it in the sun or draft. On the second day, when the puree dries a little, the board can be placed at an angle.

Apple puree without sugar

Antonovka soaked in jars

1 kg apples, 1 kg pumpkin, 1 teaspoon lemon or orange zest, sugar as desired.

Steam sour apples, cut into slices, and pumpkin, cut into pieces, in a steamer or juicer for 10-15 minutes until soft. When hot, rub through a colander or sieve, add zest or sugar to taste. Heat the puree while stirring to 90°C and pour it hot into half-liter jars. Pasteurize for 10-12 minutes at 90°C.

From 10 kg of fresh apples you get about 1 kg of dry ones.

Apples cut into circles or slices are peeled from the core (the skin can be removed), dipped in salted water (20 g of salt per 1 liter of water) and laid out on a baking sheet covered with parchment paper. Apples should be dried at a temperature of 75-80°C, with the door open, for 6-8 hours. Stir the apple slices periodically. Properly dried apples are light and creamy in color and the slices are soft and elastic.

Sugar-free apple preparations - Vienna Dacha

Apple preparations without sugar We have already talked more than once about how to preserve apples for the winter: this includes apple compote and other delicious apple preparations. But all these recipes include some

Apple preparations WITHOUT sugar!

Preserving the apple harvest - recipes WITHOUT sugar!

We offer you recipes for homemade apples without sugar. They are tasty and healthy; if desired, they can be sweetened with honey, licorice root or stevia before use. Such preparations can be stored in the apartment in winter.

Extract the juice using a juicer. Pour the juice into an enamel pan and put on fire. Bring to a vigorous boil, but do not boil, pour the juice into sterilized jars and seal. Wrap up.

Canned apples without sugar recipe 1

Peel the apples and cut them into slices, place them in two-liter and liter jars. Fill the jar to the top with boiling water (without sugar) and cover with a lid, leave for three minutes, then drain the water and fill with boiling water again. After repeating the procedure three times, roll up the lid of the jar.

Apples, canned without sugar recipe 2

Peel the apples, remove the core and cut into slices. Blanch in boiling water for 3-5 minutes, cool. Place in sterilized jars up to the hangers and fill with hot water. Cover with lids and sterilize: liter - 20 minutes, 2-liter - 30 minutes, 3-liter - 55 minutes. Roll up.

Apple jam without sugar

For 1 kg of apples - 200 g of water. Cut the apples into pieces, add water and boil for 10-15 minutes, stirring continuously, then rub through a sieve. Cook the resulting puree until it thickens well, making sure it doesn’t burn. Then, while warm, place it in sterilized jars and, closing with boiled lids, pasteurize half-liter jars at a temperature of 100°C for 151 minutes, liter jars for 20, 3-liter jars for 30 minutes. Apple jam can be stored for a year.

Apple marshmallow without sugar

Spread the applesauce on the board in an even layer (no thicker than 0.8 cm - otherwise it will take a long time to dry) and place it in the sun or draft. On the second day, when the puree dries a little, the board can be placed at an angle.

After three days, pry the dry marshmallow with a knife and remove it from the board. This apple napkin should then be hung on a rope for 2 days. For long-term storage, fold the marshmallows into a stack, sprinkle them lightly with powdered sugar, roll them tightly into a roll, put them in a plastic bag and place them in the refrigerator.

Place well-washed, cored and stemmed apples, cut into small slices, into a saucepan with a little water poured into the bottom, slowly steam and steam under the lid until they become soft, then rub through a sieve and bring to a boil again. Pour the finished puree into well-washed and boiled jars and roll up. The puree is used to prepare jelly and sauces for dessert, meat and Lenten dishes.

Antonovka soaked in jars

Wash medium-sized apples of the Antonovka variety and place tightly in jars. Prepare the filling: mix juice and cold boiled water in a ratio of 1:2 or 1:3 (to taste). Pour the apples, put wooden sticks in the jars crosswise so that they press the apples and prevent them from floating. The filling should be 4-5cm higher than the apples. Cover with plastic lids. Keep refrigerated.

Apple-pumpkin puree without sugar

1 kg apples, 1 kg pumpkin, 1 teaspoon lemon or orange zest, sugar as desired. Steam sour apples, cut into slices, and pumpkin, cut into pieces, in a steamer or juicer for 10-15 minutes until soft. When hot, rub through a colander or sieve, add zest or sugar to taste. Heat the puree while stirring to 90°C and pour it hot into half-liter jars. Pasteurize for 10-12 minutes at 90°C.

From 10 kg of fresh apples you get about 1 kg of dry ones. Apples cut into circles or slices are peeled from the core (the skin can be removed), dipped in salted water (20 g of salt per 1 liter of water) and laid out on a baking sheet covered with parchment paper. Apples should be dried at a temperature of 75-80°C, with the door open, for 6-8 hours. Stir the apple slices periodically. Properly dried apples are light and creamy in color and the slices are soft and elastic.

Apple preparations WITHOUT sugar!

We offer you recipes for homemade apples without sugar. Such preparations can be stored in the apartment in winter.

12 win-win ways to prepare apples for the winter

Which apples will “survive” until spring?

1. Dried apples

on open air
in special dryers
in electric ovens
in gas ovens.

You can choose a suitable fruit dryer in our catalog, which includes offers from various online stores. View a selection of dryers for fruits and vegetables

Advice: If you are sensitive to the color of dried apples, you can hold the cut slices in a weak salt solution (1 teaspoon of salt per liter of water) for 3-4 minutes - then when drying, the apples will remain light, without the characteristic “rusting”. Store dried apples in glass jars or in thick paper bags until the new harvest.

2. Soaked apples

The simplest urinating recipe:

Place blackcurrant and cherry leaves in 3-liter jars, on them - apples with tails in rows, placing each row of fruits with leaves.
Pour in brine, cover with a cloth (gauze) and leave at room temperature for several days to ferment.
After the foam that appears has settled, you can close the jars with nylon lids and take them out into the cold. After 2 months, the apples will be completely ready.

There are many recipes where the taste of apples is “regulated” with the help of rye flour, honey, dry mustard, and tarragon. For example, the author of the recipe for soaked, juicy, pourable apples experiments with herbs every time. Some housewives make soaked apples with cabbage or lingonberries.

3, 4, 5. Puree, jam and marmalade

Preparing puree is simple and quick.

Applesauce recipe

Pour water over peeled and cored apples so that the tops of the apples are not covered. Bring to a boil and cook for 5-8 minutes depending on the type of apples (early ones boil faster).
As soon as the apples are boiled, place them in a colander and let the water drain.
Add sugar to the remaining pulp and cook for 5 minutes, stirring. The thickness of the puree can be adjusted using apple broth, which has drained from the apples.
When hot, place in sterilized jars and roll up. Turn over onto lids and wrap until cool. From 2 kg of apples you get almost three 0.5 liter jars of puree.

For baby food, sugar may not be added, in which case the puree must be pasteurized.

Apples - 1 kg (weight for already peeled apples)
Sugar - 500 -700 g

Add sugar to the mass rubbed through a sieve (or in a blender) and boil, stirring, over medium heat for 15 minutes to an hour, depending on the thickness you need.
Place hot jam into prepared and heated jars and roll up. To cool, turn over onto lids and wrap.

To make jam, apples can be boiled (as for puree) and baked in the oven.

6 and 7. Jam and jam

Recipe for apple jam with walnuts and spices

Apples - 1 kg
Walnuts - shelled 150 g
Lemon - 1 medium
Sugar - 180 g
Bay leaf - 2 leaves
Black peppercorns - 3 pieces

Cut the apples into small slices, add water, add a little lemon juice and a few lemon slices, all the sugar and bay leaf and, without stirring, cook over low heat for 10 minutes.
Then take out the lemon and bay leaf, add the chopped walnuts and cook for another 15 minutes. At the end, you can add peppercorns if desired.

The result is a fragrant, tender jam with spicy notes.

8. Apple compote

Option 1. Sliced apples are boiled in boiling syrup for 2-3 minutes, placed in sterilized jars and filled with boiling syrup. Add 1-1.5 cups of sugar to a 3-liter jar.

Option 2. Place prepared apples (whole, halves, slices, slices) into jars, fill a third of the jar, pour boiling water for 5-8 minutes to warm up. Drain the water into a saucepan, add sugar, bring to a boil, pour into jars and roll up. Some housewives do not double, but triple hot pouring. Sugar for a 3-liter jar - 200-300 g to taste.
Option 3. Place apples in jars, add warm water and pasteurize at a temperature of 85 ºС: 1 liter jars - 15 minutes, 3 liter jars - 30 minutes. Can be done without sugar.

To enrich the taste, red or black currants, chokeberries, cherries, lemon, cloves, cinnamon, dry white wine or citric acid on the tip of a knife are added to apple compotes.

9. Apple juice

10. Apple cider vinegar

Apple Cider Vinegar Recipe

Apples - 0.8 kg
Water - 1 l
Sugar (honey) - 100 g
Pressed yeast - 10 g (or dry rye bread 0 - 20 g)

Grate the apples on a coarse grater, add water, sugar, yeast and leave for 10 days in an open jar at a temperature of 20-30ºC, stirring occasionally with a wooden spoon.
Then strain, add more honey or sugar if desired at the rate of 50 g per liter of juice and leave until the end of fermentation for 40-60 days in a warm place under a cloth (gauze).
Filter the prepared vinegar and store in the refrigerator.

11 and 12. Pouring and tincture

Homemade apple liqueur recipe

Fill a jar with chopped apple slices (peeled and seeds removed), add water and vodka and place in a warm place (in the sun) for 2 weeks.
If at the end of the period all the slices have already risen to the top and are floating, strain the fermented liquid through cheesecloth (the sediment will remain on it), add sugar and leave again in a warm place for another two days.
Then the jar is transferred to the cold for 10-12 days, after which it is bottled, sealed and left closed in the cold for at least a month. At the end of this period the liqueur is ready for use. The total preparation time is up to 45-47 days.

In the "apple" notebook of the hostess

Apple jam is considered ready if the fruits themselves have become transparent and the syrup has begun to become covered with a slightly wrinkled film.
Apple jam is ready when a hot drop immediately thickens on a cold surface.
The jam can be considered ready if, when running a wooden spatula along the bottom of the container where it is cooked, a “path” is formed, which is slowly filled with mass.
If applesauce or jam is made without sugar, then the preparations must be sterilized
The most delicious compotes are made from sweet and sour apples; for preparing alcoholic drinks it is better to take sour ones, and for apple cider vinegar - only sweet varieties.
Sweet apples are more suitable for pickling.

See how many things can be made from apples! But this is not all that can be prepared from these wonderful fruits for the winter, because apples can also be pickled, used to make seasonings for dishes, pastilles and confiture, jellies and candied fruits...

And our summer residents also offer their original recipes

We really hope that our tips will help you find new and interesting ways to prepare apples for the winter and preserve this year’s entire harvest... and that you will definitely share your secret apple recipes with us)

Apples for the winter: 12 win-win ways to prepare them

Summer is behind us, and here it is - the blessed autumn apple season! When ripe red, green, yellow and sun-striped apples migrate

Apples for the winter in jars - preparations according to the best recipes - compote, puree, jam, for sugar-free pies. How to store apples at home in winter

Apple preparations for the winter - the best apple jam recipe

Ingredients for making apple jam for the winter according to the best and most delicious recipe

Apples - 2 kg
Sugar - 1 kg
Cinnamon - 0.5 tsp.

Making the most delicious apple jam for the winter according to the best recipe

Tender baby apple puree for the winter with condensed milk

Ingredients for preparing sweet, tender apple puree with the addition of condensed milk for the winter:

apples - 5 kg;
sweet apples - 1/2 tbsp. sugar (sour apples will require more sugar);
condensed milk - 1 can;
water - 1 glass.

Preparing tender applesauce for the winter according to a recipe with condensed milk

Remove the skin from the fruits, cut them into slices, place in a cooking container, add water, bring to a boil and cook over low heat, stirring, until the apples are soft.
Let the mixture cool and rub it through a sieve or grind it in a blender.
Place it in a saucepan, add sugar, stir, bring to a boil, boil for 5 minutes, add condensed milk to the puree, continue cooking for another 5 minutes. Taste it and add sugar if necessary. Cook for another 10-20 minutes. At the end of cooking, increase the heat, turn it off after the mixture boils vigorously.
Place the puree into sterilized jars and cover them with lids.

Apple compote for the winter for a 0.5-3 liter jar - a simple recipe

Ingredients for a simple recipe for apple compote for the winter (for 0.5-3 liter jars)

Sugar
apples

Making apple compote for the winter according to a simple recipe (0.5-3 liter jar)

Large apples are washed thoroughly, the skin is peeled off, and the core is removed. The peeled fruits are cut into slices. For these purposes, you can use a special device. Small fruits can be preserved whole. The delicate skin does not need to be removed.
Apples prepared for compote are placed in cold water, slightly acidified or salted. You cannot keep apples in water for more than half an hour.
Before being sent to jars, apples are blanched for 6-7 minutes and then cooled in ice water.
There is no need to pour out the water in which the apples were blanched; syrup is prepared with it.
The jars are thoroughly washed, scalded with boiling water and dried or sterilized in boiling water or in the oven.
Apples are placed in jars up to the shoulders and filled with hot syrup of 25-30% concentration (0.25-0.3 kg of sugar per 1 liter of water).
The jars are covered with lids and placed for sterilization: for 15-20 minutes 0.5 liters of jars, 20-25 - 1 liter, 30-35 minutes - 2 and 3 liters.
You can roll up the jars without sterilization by pouring hot syrup over the apples three times. Leave the jar of syrup for 3-5 minutes, drain, bring the syrup to a boil and pour into a jar of apples.
The jars are sealed with sterile lids using a seaming key.

The classic recipe for apple compote for the winter can be modified by adding other fruits, berries, spices, etc.

Apples for the winter without sugar - recipes for losing weight

Ingredients for a recipe for preparing apples for the winter without sugar

Apples

How to prepare apples for the winter using a sugar-free recipe for losing weight

The skin of the fruit is peeled and the core is removed. Then they are cut into slices, placed in clean sterilized jars to the very top, covered with boiled lids and sterilized for 20 minutes.
Roll up the preserves, cool, and store in the refrigerator or basement.

Pie preparations - apples for the winter “Five Minute”

You can use the “Five Minute” apple preparation for the winter as a filling for pies and charlottes. It is easy to prepare; one liter jar is enough for the pie.

Ingredients for preparing apples for the winter “Five Minute” for pies

1 kg apples;
150-200 grams of sugar.

Sequence of preparing preparations for apple pies for the winter “Five Minutes”

The thick peel of the apples can be peeled, the thin peel is not necessary, the core should be cut out. Prepared apples are cut into cubes and covered with sugar until the juice releases (2 hours or more, overnight).
Place the apples on the stove to boil.
There is no need to cook; after the start of rapid boiling, the apples are placed in sterile jars. You need to take the mass in places where they gurgle.
Roll up the jars with boiled lids, turn them over and wrap them.

Preparations for pies - apples for the winter “Five Minute” are obtained in pieces that taste fresh, you can make puree from them or enjoy them in their natural form. Store in a dark place.

Apples for the winter in jars without sterilization - a simple and quick recipe

How to prepare apples for the winter in jars without sterilization quickly and without hassle? You can can them whole or cut into pieces.

Ingredients for a quick recipe for preparing apples for the winter in jars without sterilization

apples - 1 kg;
water - 1 l;
sugar - 250-300 g.

Preparing apples for the winter in jars without sterilization according to a simple recipe

Prepare syrup from water and sugar.
Fill the jars up to the shoulders with apples.
Fill jars of apples with syrup to the very top.
After 3 minutes, drain the syrup, boil it and pour over the apples again. This needs to be done three times.
The third time, the syrup is poured so that it spills over the edge of the jar, after which the jar of apples is rolled up with a sterilized lid, turned over until it cools and stored for the winter.

Storing apples for the winter at home without and in a cellar

With a good harvest of apples, the question arises of storing them at home in winter. If you follow the rules, apples retain their freshness throughout the winter and will be a good vitamin aid for spring vitamin deficiency.

The first rule is to carefully collect apples along with the stem, avoid dents and other defects on the fruit, and preserve a natural coating on their surface.

The maximum acceptable air temperature in the room is about 0°C, the minimum is minus 1°C, the maximum is plus 5°C. Desirable humidity is from 85 to 90%, maximum is 95%.

The shelf life of autumn varieties of apples is 2 months, winter apples can be stored for 4-7 months.

Apples must be sorted by size and variety.

Ways to store apples for the winter:

on racks (apples are stacked in one row without touching each other;
in wooden boxes or containers;
in cardboard boxes (it is advisable to secure them with tape so that they do not fall apart).

When laying apples in several rows, you need to ensure that the stem does not damage the fruit. It is also recommended to line the rows with cardboard.

Wrapping apples in paper, paper towels or newspaper gives good results.

Another way is to store apples by sprinkling them with sand, sawdust and shavings of deciduous trees. Sprinkled with dry straw, they are preserved well, but acquire an unpleasant aftertaste.

Apples for the winter - prepared in jars

Apples for the winter in jars - preparations according to the best recipes - compote, puree, jam, for sugar-free pies. How to store apples in the winter at home How to store apples for the winter, how to make them

The diet of a type 1 and 2 diabetic should be varied and include vegetables, fruits and animal products - eggs, meat, fish, dairy and dairy products. All this guarantees the patient’s full supply of important vitamins and microelements, which guarantee the normal functioning of all body functions.

Food choices should be made according to the glycemic index (GI), which shows the effect of a particular food on blood sugar levels. There are restrictions on both fruits and vegetables and animal products.

The value of apples for diabetes cannot be assessed. They are rich in many vitamins and microelements that help strengthen the immune system and have a beneficial effect on the body as a whole.

Below we will discuss the concept of GI, indicate the meaning of an apple, and give recipes for apple jam, confiture and other dishes without the use of sugar.

Glycemic index of apple

GI shows the effect of a food on blood sugar levels after consumption; the lower it is, the safer the food. The increase in this indicator can be affected by both the consistency of the dish and its heat treatment.

The GI of a fresh apple is 30 units, so it can be included in the daily diet of a diabetic. But applesauce without sugar can reach 65 units, which can affect the increase in blood glucose.

All this is due to the fact that with such a consistency, the fruit loses fiber, which is responsible for the uniform flow of glucose into the blood. Therefore, if you decide to eat applesauce without sugar, its daily intake should not exceed 100 grams. It is better to eat in the morning, when a person’s physical activity is at its peak, which will facilitate easier absorption of sugar in the blood.

The GI indicator is divided into the following categories:

Up to 50 units - products do not pose a threat to normal blood sugar levels.
Up to 70 units - food can be included in the diet only occasionally and in small portions.
From 70 units and above - such food provokes hyperglycemia, if you do not inject with ultra-short insulin.

Based on these indicators, you need to select food products for a diabetic.

Apple dishes

Sugar level

You can prepare a variety of dishes from apples - jams, jellies, marmalade and bake them in the oven or slow cooker. The latter method is the most preferable for diabetes mellitus and preserves many vitamins and microelements in the fruit.

Baked apples can be cooked with honey. Chestnut, acacia and linden honey are recommended for diabetics. Such varieties have a minimum glucose content; their GI does not exceed 65 units. But the candied bee product is prohibited.

If confiture is prepared, then an ingredient such as sugar is replaced with honey or a sweetener, for example, stevia. The daily food intake should not be more than 100 grams.

Below are the following apple recipes:

Jam;
Jam;
Puree.

Recipes

The simplest recipe is sugar-free applesauce; you can sweeten it with a sweetener if you choose a sour variety of fruit. Apples are cored and peeled and cut into four parts.

Place the apples in a saucepan and add water until it lightly covers the fruit. Cook over low heat, covered, for 30 - 35 minutes. Then add a sweetener or one teaspoon of honey, beat the apples in a blender or rub through a sieve.

Sugar-free apple jam can be rolled into sterilized jars and stored in a dark, cool place for a whole year. To prepare you will need:

Apples – 2 kg;
Purified water – 400 ml.

Remove the core from the apples and cut into cubes, pour water into the pan and add the apples. Cook after boiling for twenty minutes. It is necessary to continuously stir the fruit so that it does not burn to the bottom of the pan. Then let them cool and pass through a sieve or blend in a blender.

Place the apple mixture back on low heat and cook until thickened. Place the jam in pre-sterilized jars and roll up the lids. Turn the jars over and cover with a blanket. After a day, move them to a dark and cool place.

Sugar-free apple jam is prepared using the same technology as jam. You can enrich the apple flavor by using citrus fruits. They are allowed for diabetes and all have a GI of up to 50 units. For jam you will need the following ingredients:

Apples – 3 kg;
Orange – 3 pieces;
Purified water – 600 ml.

Peel, seed and core apples and oranges and grind in a blender. Pour water into the pan and add fruit puree. Cook, stirring continuously for five minutes.

Roll apple-orange jam into sterilized jars. The maximum shelf life is 12 months.

Other desserts

It is a mistake to believe that you exclude desserts from your daily diet. This does not mean that you can eat sweets and cakes. The patient can easily prepare sweet dishes without sugar at home, reducing the carbohydrate content to an acceptable level.

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