2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The winter of fruits can be as varied as that of vegetables. The easiest are compotes. Next to them are all the jams and marmalades, which we eat warmly at home during the cold winter months. The Bulgarian is an avid lover of winter food and does not fail to prepare one every year.
Compotes, as we mentioned, are the easiest. Everyone knows from their grandmother - the fruits are washed, cleaned and cut. At the bottom of clean, dry jars put sugar to taste - 3-4 tbsp. of large jars. Fill to the top with fruit, pour boiling water, close until the sugar dissolves and then sterilize for 20 minutes.
Apples in our country have an extremely diverse range. However, winter vegetables can be prepared from any variety.
Apple compote
Necessary products: 1 kg. apples, 200 g sugar, 1 and 1/2 lemons, vanilla
Method of preparation: The apples are cleaned and cut into octopuses. Immediately put in cold water with the strained juice of 1 lemon. This is done so that they do not turn black while cutting (if you have decided to put) the remaining fruit.
The apples are strained and arranged in a wide bowl. Sprinkle with sugar. Add the juice of half a lemon and vanilla. The container is filled with water - enough to cover the fruit. Boil for 5 minutes after boiling.
When the compote cools, the apples are distributed in jars and topped up with syrup, if possible strained. The jars are closed and sterilized.
Baked apple compote
Necessary products: Apples, sugar
Method of preparation: The apples are cleaned from the stalks and then washed very well. Using a sharp knife, cut each apple from the cup so that the seed part is removed. It is important not to affect the handle. The already cleaned fruits are arranged in a tray with the hole facing up. Bake in the oven.
Arrange the toasted apples in jars and pour 40% sugar syrup on top. It is obtained from 400 g of sugar + 600 ml of water or proportionally. Close and sterilize for 10 minutes.
Apple jam
Necessary products: 1 kg of apples, 1 kg of sugar, 1 tsp. (5 g) tartaric acid, 1 liter of water, 1 vanilla powder
Method of preparation: In a semi-thickened sugar syrup add the grated peeled apples. To avoid blackening, the apples are grated over the hot sugar syrup removed from the heat. Cooking is done at the beginning of a weaker and then a stronger fire. The jam is boiled until the fruit boils and the syrup thickens. 2-3 minutes before removing from the heat, add tartaric acid dissolved in hot water. Remove from the heat and add the vanilla. The jam is distributed in jars.
Apple jam
Necessary products: 2 kg of apples, 1 kg of sugar
Method of preparation: Well washed and cleaned apples are cut into pieces. Pour a little water and leave on the fire to suffocate. When completely soft, pass through a thick sieve to separate the seeds and bark. The resulting puree is boiled with sugar until thickened, then distributed in jars.
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