Apples from the Dacha


This recipe of preserved apples can be used as a filling for pies and blinis.


68 tart apples (such as granny smith),
   peeled and cored
1 large pinch ground cinnamon
2 tbsp. lemon juice
1 cup sugar

1. Quarter apples, then thinly slice into rings or small pieces. Mix together apples, cinnamon, and lemon juice in a large bowl.

2. Dissolve sugar in 2 cups water in a saucepan; bring to a boil over medium heat. Add apples and any juice and boil for 5 minutes.

3. Spoon hot apples into a hot, sterilized quart canning jar, pressing down with a sterilized spoon to pack firmly. Pour hot syrup over apples. Place lid on top of jar and screw on band. Process in a boiling water bath for 15 minutes. Remove jar from pot and allow to cool completely. Store in a cool, dark place for  up to 1 year.

This article was first published in Saveur in Issue #29


This Recipe Of Preserved Apples Can Be Used As A Filling For Pies And Blinis.

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