TOP 21 recipes for making applesauce for the winter at home

Delicate apple puree for the winter is a delicious delicacy that will surprise even gourmets in taste. Properly prepared according to the recipe, mashed potatoes will maximize the benefits of fresh fruit, which will help maintain immunity during the cold season. In addition, it also becomes the basis for the preparation of other delicious desserts.

The subtleties of making applesauce for the winter

In order for the mashed potatoes to turn out the required consistency and to please with a rich taste, it is important to observe certain nuances during preparation. It is worth paying attention to the fact that:

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

Be sure to remove all hard parts from the fruit. If apples can contain worms, 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 (you should pay attention to the fact that varieties vary depending on the region of residence). Taste the sweetness of the foods. If the fruit is fairly sweet, the amount of sugar can be reduced slightly.

Rotten fruits must not be used. A thin layer of peel must be removed. The apples are washed out, the stalks are removed. To prevent the 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 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 containers in the oven for 15 minutes or, at a power of 800 W or more, in the microwave for a couple of seconds. If you are not expected to close many kilograms of puree, then you can put each jar on the spout of a boiling kettle. The lids are not sterilized, but sprinkled with hot water. After the process is complete, 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 easiest recipe

Making mashed potatoes according to the simplest recipe is not difficult, having the following ingredients in stock:

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

The fruits are cut into thin slices and sent to enameled dishes without chips. Pour in water, simmer for no more than half an hour until the appropriate constitution is obtained. 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 up in jars hot without cooling.

"Sissy" with condensed milk

Children's delicate jam is made from:

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

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It is made according to the standard recipe - boil for 30 minutes, removing the foam. After that, mashed potatoes in a convenient way. Put on fire again and add condensed milk.

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

For children without sugar

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

In a multicooker

You can do it from:

• 1 kg of apples;
• 0.25 l 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 puréed in any convenient way, sugar is added, again heat-treated for 10 minutes.

Without sterilization

It is allowed to keep the jam without sterilization for up to 5 months. You need a standard number of products. Apples are finely chopped, cored. After grind, add sugar, boil for 30 minutes. Sterilization of cans is not required, but you need to be careful about the purity of the products.

With cream

Cook from as many ingredients:

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

It is made according to the standard recipe. The cream is added in 15 minutes. until ready.

With pears

Cooking from as many products as possible:

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

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

Cinnamon

You can close the puree with the following ingredients:

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

Finely chopped apples, cut into thin slices, cook for 35 minutes over low heat with water. After that it cools down a little and grinds in a blender. Put on fire again, mixed with cinnamon and sugar. If a cinnamon stick is used, then it must be removed before rolling.

Wine puree

For wine preparation, take:

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

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

With pumpkin

You can cook from the ingredients:

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

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

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With prunes

Preservation with prunes is distinguished by an extraordinary appearance and a rich aroma of dried fruits. It is necessary:

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

Water is mixed with sugar, put on low heat. When boiling, add finely chopped apples, cook for 25 minutes.The prunes are cut into small slices, added to the composition and cooked for another 40 minutes. Prunes must be used without pits.

In thermomix

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

In the oven

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

In the microwave

Finely chopped fruits are 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 l of water.

Finely chopped fruits are placed on the bottom of the multicooker, filled with water. Set for 60 minutes in the "Extinguishing" mode. After that, they are taken out and wiped through a sieve. They are again put in a slow cooker, but with sugar, on the same mode for 10 minutes.

In a juicer

Puree according to this recipe is very tender. Need to:

• 1 kg of apples;
• 0.3 kg of sugar.

Fresh apples are passed through a juicer. Then it is heated in an enamel container, sugar is added after 15 minutes. It is boiled, removing the foam, 35 minutes.

In a juicer

It is necessary:

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

This recipe has a pleasant and rich taste and aroma. In the juicer, the squeezing mode is selected, sugar is added. The resulting composition is poured into cans, 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, boiled down. Seasonings are added 5 minutes before cooking.

Spicy sauce

It is necessary:

• warm mashed potatoes;
• add butter;
• add cloves, ginger;
• boil for 5 minutes.

If you want to get a more tender consistency, then beat 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. Insist in the refrigerator for 12 hours.

Homemade pastila

Need to:

• 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.

Mousse jelly

Need to:

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

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

How and how much can you store?

Making applesauce shouldn't 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 become sugared or change color. With sterilization, mashed potatoes are stored for up to two years, without - much less.