Apple syrup: 6 best recipes for preparations - how to make homemade apple syrup

What apples are sent to make syrup?

You can make syrup from any type of apple. Of course, it is desirable that the fruits be juicy, but if this is not the case at all, then this will not particularly affect the result.

Basically, sour fruits or unripe carrion that have fallen from the apple tree ahead of time are taken for processing for syrup. If there is simply a surplus of a full-fledged harvest, then they are also used for syrup.

Before harvesting, fruits must be washed. To do this, apples are placed in a large basin and filled with cool water.Then each fruit is carefully washed under running water with your hands and transferred to a colander or a towel laid out on the table in advance.

If the recipe requires peeling apples and freeing their seed boxes, then this is done with a sharp knife or vegetable peeler.

Apple Syrup Recipes

Juice syrup

Recipe with citric acid without cooking

Clean apples are passed through a juicer. A freshly prepared drink will need 1 liter. The liquid is poured into a bowl and allowed to settle for 24 hours. It is better to put the juice in the refrigerator at this time. The next day, the juice is carefully drained, leaving the settled pulp of the fruit at the bottom of the container. Add sugar (1.5 kilograms) and citric acid (1 teaspoon) to the clear liquid. Place the bowl on the fire and warm it up, without bringing it to a boil. After the crystals have dissolved, the syrup is poured into sterile bottles and sealed with stoppers.

Concentrated cinnamon syrup

Apple juice is extracted similarly to the recipe described above. It is measured exactly 2 liters. Granulated sugar is added to the liquid. It requires 1.5 kilograms. The bowl of food is placed on the fire and boiled for an hour. During this time, the syrup is constantly stirred and, if necessary, the foam is removed. At the end of cooking, add 1 teaspoon of ground cinnamon. It can be replaced with a bark stick, and the spice is placed in the pan at the very beginning of cooking.

A thick, concentrated syrup with an apple-cinnamon aroma when hot is poured into sterile bottles and tightly sealed.

From unpeeled apples

Medium-sized apples (10 - 12 pieces) are cut in half and placed in a saucepan. There is no need to clean or remove seeds. The slices are poured with 300 milliliters of clean water and boiled for half an hour until soft, covered.After this, add sugar (700 grams) to the pan and cook the mass for another 5 minutes. To separate the apple pulp with skins and seeds from the syrup, the mass is passed through a fine sieve lined with cotton cloth or several layers of gauze. The cake is used to cook jelly, and the syrup is poured into jars.

From peeled apples - double recipe: syrup and jam

1 kilogram of apples is peeled and cut into small pieces. Place the fruits in a bowl and sprinkle with 1 kilogram of granulated sugar. The pieces with sugar are left for a day until the juice forms. After this, the apple slices are placed on the fire and boiled for 15 minutes. After this procedure, the mass is filtered. The pulp is ground in a blender to a jam state and placed hot in sterile containers.

The syrup is put back on the fire, a teaspoon of vanilla sugar and the juice of 1 lemon are added. Boil the liquid for 10 minutes and pour into bottles.

From apple peels

Apple peelings that remain after making puree or jam are not thrown away. Syrup is also made from them. The peels of 1 kilogram of apples are laid out on a baking sheet and dried at minimum oven power for an hour. The result is something like dried fruit. The dried product is placed in a pan and filled with 1.5 liters of water. The mixture is boiled for an hour and then passed through a fine sieve. Add 1 kilogram of sugar to the broth and boil for another quarter of an hour.

Tatyana Avrova will tell you more about cooking syrup from the peel with lemon juice in her culinary video blog.

Syrup with gelling sugar

For 1 kilogram of apples take 1 glass of gelling sugar and 2 liters of water. The whole fruit is placed in a pan and filled with water. The main product must be boiled until soft.If the fruits are small, then 10 minutes is enough, if the apples are medium or large, then the time is increased to 20 - 25 minutes. Softened apples are pounded directly in water with a wooden masher. Then the mass is passed through 4 layers of gauze. Add gelling sugar to the broth and cook the syrup for 5 minutes.