TOP 21 recipes for making applesauce for the winter at home

Tender applesauce for the winter is a delicious delicacy that will surprise even gourmets in taste. Properly prepared according to the recipe, puree retains the maximum benefits of fresh fruit, which will help maintain immunity during the cold season. In addition, it becomes the basis for preparing other delicious desserts.

Subtleties of preparing applesauce for the winter

In order for the puree to obtain the required consistency and delight you with a rich taste, it is important to observe certain nuances when preparing. It is worth paying attention to the fact that:

• the less heat treatment, the more vitamins will be preserved for a longer period;
• For puree, apples are cut very finely; you can pass them 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 may be worms in apples, then for 15-20 minutes. They are placed in lightly salted water.

Selection and preparation of fruits

Apples of autumn varieties or those ripening in late summer are suitable (note that varieties vary depending on the region of residence). Try the sweetness of the products. If the fruit is quite sweet, then the amount of sugar can be reduced slightly.

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

How to prepare containers

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

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

You can choose any convenient sterilization method.For example, place the containers in the oven for 15 minutes or, at a power of 800 W, in the microwave for a couple of seconds. If you don’t plan to seal many kilograms of puree, you can place each jar on the spout of a boiling kettle. The lids are not sterilized, but doused with hot water. After the process is completed, the jars are laid out with their necks down on a clean towel.

How to make apple puree for the winter?

Use one of the proven recipes.

The simplest recipe

It’s not difficult to prepare puree according to the simplest recipe if you have the following ingredients:

• 2 kilograms of apples;
• 0.25 l of water;
• 0.25 kilograms of sugar.

The fruits are cut into thin slices and placed in an enamel bowl without chipping. Fill with water and cook over low heat for no more than half an hour until the appropriate constitution is acquired. After this, the apples are rubbed through a sieve (you can use a blender). After this, the composition is put back into the container and boiled with sugar for 15 minutes. It is rolled into jars hot without cooling.

“Nezhenka” with condensed milk

Children's most delicate jam is made from:

• 2 kg apples;
• 1 can of high-quality condensed milk;
• 0.25 liters of water.

It is made according to the standard recipe - boil for 30 minutes, skimming off the foam. After this, make puree in a convenient way. Put it back on the fire and add condensed milk.

Cook the mixture for 20 minutes, you can increase the time until the required puree state is achieved.

For children without sugar

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

In a slow cooker

You can make it from:

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

Finely chop the apples and place them on the bottom of a multicooker with water. Select the “Quenching” mode for 30 minutes. Afterwards it is pureed in any convenient way, sugar is added, and the heat is treated again for 10 minutes.

Without sterilization

You can store jam without sterilization for up to 5 months. A standard number of products is required. Finely chop the apples and remove the core. After crushing, adding sugar, boiling for 30 minutes. Sterilization of jars is not required, but you need to be careful about the cleanliness of the products.

With cream

Cook from the following ingredients:

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

Made according to the standard recipe. Cream is added 15 minutes before. until ready.

With pears

Prepare from the following ingredients:

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

The products are cut into 4-6 parts and sent to simmer with water over low heat. After 30 minutes, make puree, boil again with sugar for 15 minutes. The pears for the recipe are taken as soft as possible, late varieties.

Cinnamon

You can close the puree with the following ingredients:

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

Finely chopped apples are cut into thin slices and cooked for 35 minutes over low heat with water. Afterwards it cools a little and grinds in a blender. Place on the fire again, mix with cinnamon and sugar. If you use a cinnamon stick, be sure to remove it before rolling.

Puree with wine

To prepare wine using:

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

The fruits are loaded into wine and simmered over low heat, skimming off the foam, for 25 minutes. Take out the apples and chop them.The resulting mass is added back to the wine (the syrup is first made). Roll up quickly while hot.

With pumpkin

You can cook it from the following ingredients:

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

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

With prunes

Canned prunes are distinguished by their extraordinary appearance and rich aroma of dried fruits. Necessary:

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

Water is mixed with sugar and placed on low heat. 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 a thermomix

You can prepare it quite quickly in a thermomix using a standard number of ingredients. Select the “Cooking-Stewing” mode, 30 minutes. After acquiring softness, the composition is ground in a blender and again exposed to heat for 20 minutes.

In the oven

Apples, cut into 4 parts, with seeds removed, are placed on a baking sheet. The oven is set at 200 degrees, exposure time is 30 minutes. After this, the composition is pureed and placed in jars. Sterilizes in 20 minutes.

In the microwave

Finely chopped fruits are placed in containers in the microwave for 12 minutes (800 W). When they become soft, take them out and grind through a sieve.

You will need:

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

Finely chopped fruits are placed on the bottom of the multicooker and filled with water. Place in the “Stew” mode for 60 minutes.After this, they are taken out and rubbed through a sieve. Place them in the slow cooker again, but with sugar, on the same setting for 10 minutes.

In the juicer

The puree according to this recipe turns out very tender. Need to:

• 1 kg apples;
• 0.3 kg sugar.

Fresh apples are passed through a juicer. After heating it in an enamel container, add sugar after 15 minutes. Boil, skimming, for 35 minutes.

In a juicer

Necessary:

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

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

Applesauce as a base for other dishes

The composition can be used to create other dishes.

Seasoning for meat dishes

Need to:

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

The jam is put on the fire and boiled. Seasonings are added 5 minutes before cooking.

Spicy sauce

Necessary:

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

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

Spicy puree

You will need to dilute apple cider vinegar with water and simmer with the puree for 20 minutes. Add mustard powder to the mixture. Leave in the refrigerator for 12 hours.

Homemade pastila

Need to:

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

The puree is heated, the whites are beaten. Mix, then beat until white. Dry in the oven on parchment paper.

Mousse jelly

Need to:

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

Gelatin is dissolved according to the recipe, the whites are beaten. The ingredients are combined and puree is added. Mix thoroughly and refrigerate for 12 hours.

How and for how long can you store it?

Preparing applesauce will not be a problem in any way. But it is important to maintain the correct storage temperature - no higher than 21 degrees. Otherwise, the puree will become sugary or change color. With sterilization, the puree is stored for up to two years, without it - significantly less.