5 Unique Homemade Apple Juice Recipes

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If you have already prepared a sufficient amount of apple jam, puree and compote for the winter, pay attention to our selection of homemade apple juice recipes. Having prepared juice from new apples, you can roll it up and store it for the winter or taste it right away.

Prepared with your own hands, without preservatives or additives, apple juice is even healthier and tastier than what is sold in stores. Making apple juice at home is easier than it seems. The whole process takes no more than an hour, and all that is needed is apples, a little water and sugar to taste. Try it - you will literally be able to make natural apple juice and treat it to your loved ones!

Homemade apple juice

A simple recipe for healthy homemade apple juice.

You will need 10 kg of apples and 8 glasses of water.

Manufacturing. Cut the apples into slices, add water and bring to a boil. Reduce heat and cook, stirring, until apples are soft. Stretch cheesecloth over a deep container and strain the apple mixture. Sterilize the jars, pour the juice into them and roll up.

Homemade apple juice

Apple juice from the store contains preservatives, colorings and other additives. By making the juice yourself, you will get the natural product you need. Moreover, it is not difficult to prepare apple juice at home.

Apples and sugar will be useful for you

Manufacturing. Wash and peel apples (preferably sweet types), remove seeds and cut into cubes. Place in a saucepan and add enough water to cover the apples. Add sugar to taste and cook until the apples are soft. Then cool to room temperature, put in a blender and grind to puree. Strain the resulting mass through several layers of gauze. Store the finished juice in the refrigerator.

Regular apple juice

To prepare juice according to this recipe, use only the peel and core of apples, and from the apples themselves you can bake a pie or make jam.

You will need 2.5 kg of apples, sugar and water to taste.

Manufacturing. Peel the apples and remove the core and seeds. Place the peelings in a deep pan, fill them with water, add sugar. Bring to a boil over high heat. Then reduce the heat and cook for 30-45 minutes. Strain the juice through a sieve or cheesecloth, bottle it and store it in the refrigerator.

Apple juice made from wild apples

Any ordinary apple is suitable for this recipe. The main thing is that they are not wormy and putrefactive.

You will need apples, sugar to taste and very little water.

Manufacturing. Wash the apples thoroughly, cut them in half and place them in a deep saucepan. Pour in enough water to cover the bottom. Cover the pan with a lid and cook over medium heat until the apples are soft, stirring occasionally. Rub the resulting mass through a sieve so that as much juice as possible comes out. Then filter the juice through cheesecloth - this will give the juice the most watery consistency. Pour it into a clean saucepan and cook over low heat. Add sugar to taste and stir until it dissolves. Pour the finished juice into jars and roll up.

Spiced apple juice

This juice is delicious both hot and cold.

You will need apples, sugar and cinnamon to taste. For 2 l. juice you will need 18-20 medium sized apples. It is better to take sweet fruits, then you will not have to add sugar.

Manufacturing. Wash the apples, remove the core and seeds, cut into slices. Place the apples in a saucepan and add water to cover them. Cook over low heat for approximately 20-25 minutes. Strain the apple mixture through a sieve and squeeze out as much juice as possible from the boiled slices. Add sugar as needed and add cinnamon (or add a couple of cinnamon sticks). Store apple juice in the refrigerator.

Spiced apple juice recipe

Ingredients

INGREDIENTS	WEIGHT	CALORIES (kcal per 100 g)
Apple juice	1 l.
Carnation	5 pieces.
Cinnamon (whole bark)	1 stick
Nutmeg (grated)	1/4 tsp.
Apple	2 pcs.	46

Step-by-step recipe for making Spiced Apple Juice with photo

This is how the drink is prepared:

Turn off the heat, take out the spices, add the apples cut into thin slices, and leave the broth for an hour. That's it, your mind-blowing spicy apple juice is ready!

Video recipe Spiced apple juice

Carrot-beet juice

You can also pamper your family with breathtakingly tasty and vitamin-packed carrot-beetroot juice!

So, in order to prepare a delicacy according to this recipe, you will need:

Ingredients:
beets - 1 pc.;
carrots-6 pcs.

This is how the drink is prepared:

Next, using a juicer, extract the juice from the vegetables.

Just squeeze the beetroot and carrot juice into separate containers.

Now take a common vessel, pour into it part of the beet juice, two parts of carrot juice, let the drink infuse in the refrigerator for 30 minutes. That's all, you can taste the indescribably tasty, vitamin-packed and healthy juice!

How to Make Spiced Apple Juice

We sincerely want to teach you how to make spicy apple juice. Everything to ensure that you are satisfied and come back to us again. For this we have prepared a recipe. This is a nice guide in which you can prepare everything without the help of others, simply by following it step by step. We would also like to recommend similar recipes for you in the block below.

The recipe for spicy apple juice was automatically added on June 11, 2011.

You can find it and 846 more recipes in the drink recipes group. To make it you will need: a saucepan. On average it takes 1 hour 20 minutes to make. The list of ingredients is for 8 servings. This recipe belongs to Georgian cuisine.

Ingredients

2 liters apple juice
2 apples
7 carnations
1 cinnamon stick
1/4 teaspoon nutmeg

How to cook

1 Core the apples with seeds and cut them thinly.
2 Pour apple juice into a saucepan, add cloves, cinnamon, nutmeg and put on fire. Bring to a boil, but do not boil.
3 Strain, add chopped apples and leave for about an hour.

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“Spicy dinner” So. I suggest the following sequence: 1) knead the dough for bread, leave for 5 hours 2) Marinate the fish, 3) Prepare the filling for the pie, 4) Prepare homemade mayonnaise, 5) Turn on the heat.

Apple juice for the winter

In most parts of our country, apple trees provide a secure harvest. The fruits grown on them are among the more affordable. Some people get them for free, others have the opportunity to purchase them on the cheap. Not all varieties of apples are stored for a long time, and not every family is able to create the conditions for this. Caring housewives strive to recycle the harvest, storing jam, jam, and apple juice for the winter. The end product is especially useful because its production requires little heat treatment and almost all vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) and microelements contained in the fruit are preserved. Housewives have learned to preserve a drink from several types of fruits at once, which significantly improves its taste and beneficial characteristics. There are even apple and vegetable juice options. The development of making the drink is approximately the same, regardless of which recipe is chosen.

Individual manufacturing

There are several methods for preparing apple juice for the winter, but they are based on general principles. Knowing them, you can create a tasty drink that remains healthy and will stand perfectly, according to a classic or original recipe.

Any fruit can be used to make apple juice, but preference is given to sour autumn varieties. They are the juiciest and contain more tannins. This means that more drink comes out of them and it costs better.
Not all vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) found in apples can withstand high temperatures, so it is not recommended to boil the juice from these fruits. It is heated to a temperature of about 90 degrees, when small bubbles just begin to appear on the surface, reduce the heat and keep on the stove for 5 minutes. Additionally, the juice can be pasteurized in jars. Pasteurization time depends on the size of the container; a liter jar requires 15 minutes.
Apple juice is excellent even if no sugar is added to it, but most often it is sweetened: not so much for preservation, but to improve the taste. The amount of sugar indicated in the recipe can be adjusted based on your taste.
The highest yield of juice when processing apples is achieved using a juicer. Standards imported from other countries make it possible to obtain untainted juice that does not require additional filtration, but such equipment is not created for processing huge quantities of fruit. It is better to use a Russian unit created for processing the abundant harvest. After obtaining such juice, it is better to filter it by passing it through gauze or narrow fabric folded in several layers (a medical system of cells and intercellular substance, united by a common origin, structure and functions) , and then squeeze out the pulp.
Whether to remove the seeds from apples is up to anyone to decide for themselves. There is a worldview that when fruits are processed together with seeds, the juice has the best taste. On the other hand, they contribute to quick clogging of the unit’s mesh and it often has to be cleaned.
You can make apple juice without a juicer. A meat grinder will help with this. Before passing fruit through it, it is imperative to cut out the core. There is no need to peel the skin. The apple pulp turned through a meat grinder will have to be squeezed out through cheesecloth, otherwise you will get apple puree instead of juice.
A juice cooker also allows you to get apple juice without much hassle. The fruits cut into pieces are placed in a specially designated compartment, and water is poured into another compartment. When heated, the juice from the apples enters the juice receiver, from which it is discharged through a special tube. It must be temporarily blocked or a prepared jar placed under it to collect the drink. Juice purchased using a juicer does not need additional pasteurization, but you will not be able to process a huge amount of fruit using this method.
When making juice in a juicer, various spices are often placed in the compartment with apples, which improve the taste and smell of the finished drink.
Adding citrus juice to apple juice helps lighten it.
Apple juice prepared using classical technology, without boiling, can only be stored in a cold room. If you cannot meet these storage conditions, the drink will have to be boiled for 10–15 minutes. It will then stand at room temperature, but there will be less vitamins left in it.

Traditional apple juice recipe (made using a juicer or meat grinder)

apples – 5 kg;
sugar – 0.25 kg.

Wash the apples thoroughly and use a special tool to cut out the core of the fruit.
Cut the apples into large slices. When using a juicer for a huge amount of fruit, this is not necessary.
Grind the apple slices in a meat grinder or pass through a juicer.
Strain the purchased drink through a narrow tissue (a medical system of cells and intercellular substance, united by a common origin, structure and functions) , squeeze out the pulp.
Pour the drink into a saucepan with a thick bottom, add sugar, stir.
Bring over low heat until the first bubbles appear. As the juice heats up, foam will appear on its surface; it must be removed.
Reduce heat, keep the juice on the stove for a couple more minutes, not more than 5.
Pour the drink into jars prepared in advance.
Lay a cloth on the bottom of a large saucepan (a medical system of cells and intercellular substances united by a common origin, structure and functions) , place jars of juice in it, having previously covered them with lids, but without twisting them.
Pour water into the pan so that it reaches the hangers of the jars. To prevent them from cracking, it is better to use warm water.
Place the pan with the jars on a low heat, bring the water in the pan to a boil, but do not boil, but reduce the intensity of the flame. Sterilize the jars for 15–30 minutes, depending on their size (15 minutes is enough for a liter jar, at least half an hour is needed for a three-liter jar).
Remove the jars from the pan and roll them up.
Turn over, cover with a blanket and let cool in this state.

Apple juice with pulp (purchased from a juicer)

apples – 5 kg;
sugar – 0.4 kg.

Prepare the apples and process them using a juicer.
Pour the juice into a saucepan. Bring it to a boil.
Add sugar.
Cook over low heat, avoiding intense boiling, for 15 minutes. Remove foam from the surface with a slotted spoon.
Pour the juice into sterilized jars and seal them. Twisting and wrapping is not necessary.

After cooling, the apple juice and pulp can be stored in the room where you store preparations for the winter at home. This drink is great at room temperature.

Spiced apple juice for the winter (prepared using a juicer)

apples – 1.2 kg;
orange (optional) – 0.2 kg;
sugar – 60–80 g;
cinnamon – 1 stick.

Wash and dry the fruits.
Cut oranges into circles, apples into small slices.
Place the apples in a special compartment of the juicer, sprinkle them with sugar for better separation of the juice. Place orange slices and a cinnamon stick on them.
Fill the lower container with water and place the device on the stove. Don't forget to close the juice drain hose.
The juice will cook for about an hour or even an hour and a half. During this period of time, prepare the jars by washing them with soda, sterilizing them by steaming, in the oven or microwave.
Fill the jars with juice.
Close tightly, turn over, cover with a blanket.
After a day, put it in a cold room.

The juice from this recipe comes out especially fragrant. In addition, this method of its production allows you to preserve the benefits of the fruit. Its disadvantage is the cooking time and the inability to load a huge amount of fruit into the juicer.

Apple and carrot juice for the winter

apples – 1.5 kg;
carrots – 1 kg;
sugar - to taste.

Peel the carrots and cut into medium-sized cubes.
Cut out the seed pods from apples that are unblemished and dried with a napkin. Cut the apples into several pieces.
Separately, first pass the apples through the juicer, then the carrots. Squeeze out the juice, collecting it in a large saucepan.
Bring the juice to a boil and, skimming off the foam, cook for 3 minutes.
If desired, add sugar, stir and cook over low heat for a couple more minutes.
Screw the jars filled with juice with metal lids, turn them over, and cover with a blanket. After cooling, put homemade preparations in a permanent storage area for the winter.

Apple-carrot juice has a catchy color, a pleasant smell and is very tasty. This drink is useful for strengthening the immune system and preventing vitamin deficiency. Using the same principle, you can prepare apple-pear juice or any other juice.

It makes sense to prepare apple juice for the winter even in this case, if you can afford to buy such drinks in the store all year round. After all, homemade canned food is made without the use of dyes, flavors, or preservatives and is guaranteed to be healthy. The process of preparing juice from apples for the winter is not particularly difficult; even an inexperienced housewife can handle this task.