Apple puree for the winter at home: 21 step-by-step recipes

Apple puree for the winter is a delicious delicacy that will surprise even gourmets. Properly prepared mashed potatoes preserve the maximum benefits of fresh fruit, which will help maintain immunity in the cold season. In addition, it becomes the basis for the preparation of other delicious desserts.

Subtleties of cooking applesauce for the winter

In order for the puree to have the desired consistency and to please with a rich taste, it is important to observe certain nuances when cooking. It is worth paying attention to the fact that:

• the less heat treatment, the more vitamins will last for a long time;
• for puree, apples are cut very finely, you can pass through a meat grinder, which will reduce the time required for heat treatment;
• before cooking, the fruits must be dried to prevent water from entering.

Be sure to remove all hard parts from the fruit. If there can be worms in apples, then for 15-20 minutes. they are placed in lightly s alted water.

Selection and preparation of fruits

Autumn or late summer ripening apples are suitable (note that varieties vary depending on the region of residence). Taste the sweetness of foods. If the fruit is quite sweet, then the amount of sugar can be slightly reduced.

Rotted fruit must not be used. A thin layer of peel must be removed. The apples are washed, the stalks are removed. To keep applesauce from losing its color, you can add a little lemon juice before cooking.

How to prepare the container

For applesauce, containers from 1 liter are suitable. The step-by-step process for preparing containers looks like this:

• inspect jars for chips and cracks - these cannot be used;
• wash thoroughly with baking soda and detergent;
• put on sterilization.

You can choose any convenient method of sterilization. For example, put the containers in the oven for 15 minutes, or at a power of 800 W in the microwave for a couple of seconds. If it is not expected to close many kilograms of puree, then you can put each jar on the spout of a boiling kettle. Lids are not sterilized, but doused with hot water. After the process is completed, the jars are laid upside down on a clean towel.

How to make apple puree for the winter?

Use one of the proven recipes.

Easiest recipe

Make puree according to the simplest recipe is not difficult if you have the following ingredients:

• 2 kilos of apples;
• 0.25L of water;
• 0.25 kilograms of sugar.

Fruits are cut into thin slices and sent to an enamel bowl without chips. Pour in water, simmer for no more than half an hour until the appropriate constitution is acquired. After that, the apples are rubbed through a sieve (you can use a blender). After that, the composition is put back into the container and boiled with sugar for 15 minutes. Rolls into jars hot without cooling.

"Sissy" with condensed milk

Children's most delicate jam is made from:

• 2 kg apples;
• 1 cans of quality condensed milk;
• 0.25 liters of water.

Made according to the standard recipe - boil for 30 minutes, removing the foam. After that, make a puree in a convenient way. Return to heat and add condensed milk.

Cook the composition for 20 minutes, you can increase the time until the desired puree state is reached.

For children without sugar

For babies, sugar-free puree is made from a kilo of fresh apples. They are finely cut, boiled for 20 minutes at low heat. Grind in a blender and boil again for 15 minutes. Banks are sterilized for at least 20 minutes with the composition. This jam is stored for a maximum of 2 months.

In the slow cooker

Can be made from:

• 1 kg apples;
• 0.25L of water;
• 0.3 kg of sugar.

Apples are finely cut, put on the bottom of the multicooker with water. Select the "Extinguishing" mode for 30 minutes. After it is mashed in any convenient way, sugar is added, thermally processed again for 10 minutes.

No sterilization

Save jam without sterilization is allowed up to 5 months. You need a standard number of products. Finely chop the apples, remove the core. After crushing, add sugar, boil for 30 minutes. Sterilization of jars is not required, but care should be taken to ensure the purity of the products.

With cream

Cook with this number of ingredients:

• 1 kg apples;
• 0.2 kg of sugar;
• 0.25 ml cream (from 15 percent fat).

Made according to a standard recipe. Cream is added 15 minutes before. until done.

With pears

Cook from this number of products:

• 1 kg apples;
• 0.8 kg of pears;
• 0.5 kg of sugar;
• 0.4 l of water.

Products are cut into 4-6 parts, sent with water to simmer. After 30 minutes, puree is made, boiled again with sugar for 15 minutes. Pears for the recipe are taken as soft as possible, late varieties.

With cinnamon

You can close the puree with the following ingredients:

• 1 kg apples;
• 0.25ml water;
• 0.2 sugar;
• 5g ground cinnamon.

Cut finely chopped apples into thin slices, cook for 35 minutes over low heat with water. After a little cools and grinds in a blender.Again put on fire, mixed with cinnamon and sugar. If a cinnamon stick is used, it must be removed before rolling.

Mashed wine

For harvesting on wine take:

• 1 kilo of apples;
• 0.35 kg of granulated sugar;
• 300ml house wine.

Fruits are loaded into wine and boiled over low heat, removing foam, 25 minutes. Take out the apples, chop them. The resulting mass is added back to the wine (the syrup is first made). Roll up quickly hot.

With pumpkin

You can cook from the ingredients:

• 1 kg apples;
• 1 kg pumpkin;
• 5 grams orange peel;
• 0.2 kg of sugar.

Boil pumpkin and apples until soft, and then grind through a sieve or in a blender. Put the products with sugar and orange zest in an enameled container and boil for 10 minutes. Put in jars and sterilize for 20 minutes.

With prunes

Preserved with prunes has an extraordinary appearance and rich aroma of dried fruits. Required:

• 3.5 kg of apples;
• 1 kg prunes;
• 1.5 cups of sugar;
• one lemon;
• 1 liter of water.

Water is mixed with sugar, put on a slow fire. When boiling, add finely chopped apples, cook for 25 minutes. Prunes are cut into small slices, added to the composition and cooked for another 40 minutes. Prunes must be used pitted.

In thermomix

In the thermomix, you can cook quite quickly from the standard number of ingredients. The mode "Cooking-stewing" is selected, 30 minutes. The composition, after acquiring softness, is ground in a blender, thermally treated again for 20 minutes.

In the oven

Apples, cut into 4 parts, with seeds removed, spread on a baking sheet. The oven is set to 200 degrees, the exposure time is 30 minutes. After that, the composition is pureed, laid in jars. Sterilized 20 minutes.

Microwave

Finely chopped fruit is placed in a container in the microwave for 12 minutes (800 W). When they become soft, take out and grind through a sieve.

You will need:

• 1.5 kg of apples;
• 0.2 kg of sugar;
• 0.2 liters of water.

Finely chopped fruits are placed on the bottom of the multicooker, poured with water. Set for 60 minutes in the "Extinguishing" mode. After that, they are taken out and rubbed through a sieve. They are put back into the slow cooker, but with sugar, to the previous mode for 10 minutes.

In juicer

Mashed potatoes according to this recipe are very tender. Required:

• 1 kg apples;
• 0.3 kg of sugar.

Fresh apples are passed through a juicer. After that, it is heated in an enameled container, after 15 minutes sugar is added. Boiled, removing foam, 35 minutes.

In the juicer

Required:

• 1 kg apples;
• 0.25 kg of sugar;
• lemon zest.

This recipe has a pleasant and rich taste and aroma. In the juicer, the squeeze mode is selected, sugar is added. The resulting composition is poured into jars, the containers are sterilized for 20 minutes.

Apple puree as a base for other dishes

Ingredients can be used to create other dishes.

Seasoning for meat dishes

Required:

• 600 grams of main ingredient;
• 200 grams of butter;
• cloves, ginger and cinnamon to taste.

The jam is put on fire, boiled down. Seasonings are added 5 minutes before cooking.

Spicy Sauce

Required:

• heat puree;
• add butter;
• add cloves, ginger;
• boil for 5 minutes.

If you want to get a more delicate consistency, then whip the sauce with a blender.

Spicy puree

You will need to dilute apple cider vinegar with water, boil with mashed potatoes for 20 minutes. Add mustard powder to the mass. Leave in the refrigerator for 12 hours.

Homemade marshmallow

Required:

• 1 kg puree;
• 3 eggs;
• 50 grams of powdered sugar.

The puree is warmed up, the whites are whipped. Mixed, then whipped until white. Dry in the oven on parchment paper.

Jelly mousse

Required:

• 350 grams puree;
• 10 grams of gelatin;
• 2 squirrels.

Gelatin is dissolved according to the recipe, proteins are whipped. The compositions are combined, puree is added. Mix thoroughly, refrigerate for 12 hours.

How and how much can be stored?

Preparing applesauce will not be a problem in any way. But it is important to observe the correct storage temperature - no higher than 21 degrees. Otherwise, the puree will dry out or change its color. With sterilization, mashed potatoes can be stored for up to two years, without - much less.

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