If apples in the garden have been ruined in large quantities, and all kinds of jams are already ready, I suggest preparing a couple of jars of natural homemade apple juice for the winter. To make the juice especially tasty, use juicy, sweet and sour or sweet fruits.
Ingredients
- Apples - 8 kg
- Sugar - 500 g
Step-by-step cooking recipe
Wash the apples, cut them randomly and pass them through a juicer.
Remove the foam from the juice surface.
Strain the juice through a gauze folded in several layers.
Add sugar to the transparent freshly squeezed juice if necessary (if the apples are sour). For 3 liters of pure apple juice, I needed 500 g of sugar.
Put the saucepan with the juice on the fire, mix well and warm the workpiece until the sugar dissolves. Bring the juice almost to a boil, but do not boil! So the maximum benefit will be preserved in the finished juice.
Pour the hot juice into a sterile jar and roll it up. Turn the jar of juice upside down, wrap it up and leave it to cool completely. Store the cooled apple juice in a cool, dark place.
