Preparing applesauce for the winter for children at home is not at all a troublesome task. All you need are delicious apples. The puree contains no sugar, only apples and a little water. If you still take sour varieties of apples, you can sweeten the puree a little, but this is also at your discretion.

Take ripe, sweet and juicy apples to make baby puree. Even if their appearance is not ideal, ugly apples do not mean tasteless.

This recipe uses domestic summer juicy apples – the “Gala” variety.


Wash the apples thoroughly and cut off the peel. This process is quite lengthy in making puree. A vegetable peeler will help you quickly remove the peel, or get helpers to do the job.

While peeling apples, count the number of apples and write them down. This information will be useful to us.



Cut out the core with the seeds, remove the tails, etc. Cut the apples into small cubes.



By the way, don’t rush to throw away the apple peel. It can be frozen in plastic bags (for up to 6 months) and made into compotes or added to tea. The peel is very aromatic and contains many vitamins, so you can use it too.



Choose a saucepan or saucepan with a thick bottom and pour in boiled cold water at the rate of 1 apple - 1 tablespoon of water. Remember when you had to count the apples?

Why is water needed? To prevent the apple cubes from burning to the bottom, they will then be stewed in their own juice.

Reduce heat to minimum, put a saucepan with water and apple cubes on the fire, cover with a lid and simmer for 10-25 minutes. The time will depend on the variety of apples and how hard they are.

If you decide to add sugar, then do it now - at the stewing stage. Add it to taste, focusing on the acidity of the apples.

If older children (two years and older) will eat the puree, then you can add a pinch of cinnamon to it.



While the apples are stewing, you can prepare the jars for seaming. It is better to roll baby applesauce into small glass jars (about 100-150 ml). Such a small package is convenient to eat at one time and not leave for later.

Sterilize the jars with their lids by steaming, in the microwave or in the oven. I steamed it by placing a metal steamer in a pan of water.



After the specified stewing time has passed, you need to make puree from soft apples - you can use an immersion blender or rub through a fine sieve. Put the puree back on the heat and wait for bubbles to appear. It's best to cover the pan at this stage, otherwise the bubbles will explode and could get on your skin or stain your work surface and stovetop.


Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

One of the first complementary foods for a baby, a favorite treat for children and adults, a reminder of summer in a long, cold winter - all these roles are successfully fulfilled by fresh apple puree. Delicate, moderately sweet, made with caring hands, it brings health, longevity, and good mood.

How to make apple puree

Do you have a garden where apple trees annually delight you with beautiful, juicy apples? Sometimes the season brings such a harvest that some of the fruit remains unclaimed. Don’t rush to give up nature’s bounty, learn how to make applesauce at home, it’s rich in vitamins, healthy, and deliciously delicious. It will be a good help in winter and will become a favorite treat for the whole family.

Apple puree recipes

Simple and accessible recipes for every novice housewife will help you diversify your apple diet. With and without sugar, with various vegetable and fruit additives, with cinnamon, cream and condensed milk - each recipe is extremely good. You can safely treat children, even very young babies, with homemade fruit puree. There will be no dyes, preservatives or harmful chemical additives, only fruits, summer and the warmth of my mother’s heart.

Apples contain a miraculous substance - pectin. It gently cleanses the human body, eliminates cholesterol, and helps the intestines. Most pectin is contained in the core, which is usually thrown away. When cooked, pectin goes into solution and this is incredibly useful. Making puree with a blender is easier than rubbing it through a sieve, but if you want to get the maximum benefit from the product, give up the technique. Cut the apples without removing the cores and grind them by hand. This dish looks different; it includes elements of natural jelly.

For the winter

  • Calorie content of the dish: 76 kcal
  • Cuisine: Russian.

The classic version of the most delicate and healthy apple puree for the winter is prepared very easily. Most of your efforts will be directed to washing, peeling and cutting fruits and preparing jars. The recipe in this section has a zest, a subtlety that makes the dessert exquisite and unusual. A little ground cinnamon is added to the apple-sugar mixture, which delicately highlights the taste of apples and gives it interesting notes. If you definitely don’t like the taste of cinnamon, feel free to exclude it from the dish.

Ingredients:

  • Apple – 2 kg
  • Sugar – 0.3-0.5 kg;
  • Cinnamon – 1 tsp;
  • Lemon juice – 1 tsp.

Cooking method:

  1. Peel washed fruits, remove cores and damaged areas, and cut into pieces.
  2. Place the slices in a saucepan with a thick bottom and place on low heat.
  3. When the apples release their juice, add the desired amount of sugar, which depends on the taste of the fruit and personal preference.
  4. Boil the fruit in its own juice for 15-20 minutes. Cool until warm.
  5. Puree the mixture with a blender, add cinnamon and lemon juice, bring to a boil.
  6. Place the mixture into small sterile jars. Close tightly.

For babies

  • Number of servings: one.
  • Calorie content of the dish: 68 kcal.
  • Cuisine: Russian.
  • Difficulty of preparation: easy.

Feeding a baby is a responsible matter. One of the first “adult” dishes for your baby is applesauce. You can make a treat from fresh apples for your baby both in summer and winter. There is no need to close it for future use since apples are available all year round. If you decide to store fruit puree at home for complementary feeding of a child in his first year of life, freeze it in portioned packages. To feed your child, choose the fruits of local, proven varieties: Antonovka, white filling, and from the winter ones - snow calvil.

Ingredients:

  • apple - 1 piece;
  • sugar (if necessary) – 1/2 tsp.

Cooking method:

  1. Peel the fruit and remove seeds, cut into small slices.
  2. Steam the apple slices in a saucepan or slow cooker for 10 minutes.
  3. Cool the slices and turn them into a homogeneous mass. If the apples are sour, add sugar, but remember that the baby does not need its excess.
  4. For greater tenderness, beat the apple puree with a mixer.

Apple puree with condensed milk

  • Cooking time: 15 minutes.
  • Calorie content of the dish: 82 kcal
  • Cuisine: Russian.
  • Difficulty of preparation: easy.

Homemade applesauce can taste different. Condensed milk can give it tenderness and milky-caramel flavor. This dish bears the affectionate name “Sweetheart” and is extremely popular not only among children, but also among adults of any age and gender. Try making it once, and apple puree with condensed milk will become a favorite treat in your family for many years. The dessert will be more tender if you remove the peel from the fruit, but do not do this unless absolutely necessary. The maximum amount of nutrients is stored under the skin of apples.

Ingredients:

  • apples – 2 kg;
  • condensed milk – 1 can (380 g);
  • water – 200 ml.

Cooking method:

  1. Cut clean fruits into pieces and remove the core.
  2. Place the apple slices in a thick-bottomed bowl, add water, and cook.
  3. When the apples are soft, cool them until warm, puree them using a blender or rub through a sieve.
  4. In a thick-bottomed saucepan, cook the mixture with condensed milk over low heat for about 5 minutes. Don't forget to stir so it doesn't burn.
  5. Place the finished dish hot into jars and seal them.

Applesauce without sugar

  • Number of servings: for 4 0.5 l cans.
  • Calorie content of the dish: 67 kcal
  • Purpose: fruit dessert, preparations for the winter.
  • Cuisine: Russian.
  • Difficulty of preparation: easy.

If you are trying to minimize your carbohydrate intake, the question of how to make sugar-free applesauce will be relevant to you. Apple pulp preparations, even without sugar, are a rewarding product. It is made quickly, tastes good, stores well, and does not require sterilization. It looks very beautiful both on the table and in the photo. All you need to do is prepare the fruits, cook them and turn them into a homogeneous mass.

Ingredients:

  • apples – 2 kg.

Cooking method:

  • There is no need to peel the fruits, just remove the seeds. Boil the apples cut into slices until tender. You can use a double boiler or a thick-bottomed pan.
  • Turn the boiled fruit pulp into a homogeneous mass using a blender, food processor, or rubbing through a mesh colander.
  • Bring the mixture to a boil, cook for 5 minutes.
  • Place the mixture into sterile jars and seal the lids tightly.

With pumpkin

  • Cooking time: 45-60 minutes.
  • Number of servings: for 4 0.5 l cans.
  • Calorie content of the dish: from 53 kcal.
  • Purpose: dessert from vegetables and fruits, preparations for the winter.
  • Cuisine: Russian.
  • Difficulty of preparation: easy.

For children's, dietary, gentle menus, homemade puree from pumpkin and apples is used. This dish can be prepared for future use, and from mid-summer to December it can be prepared from the fruits of the autumn harvest. Sugar is added to the dessert or dispensed with - it depends on your preferences, the taste of apples and pumpkin. Taste the dish before adding sugar. Before cooking applesauce with pumpkin, prepare the fruit. The apples are separated from the centers, the pumpkin is peeled and cut into small uniform cubes.

Ingredients:

  • apples – 1 kg;
  • peeled pumpkin – 1 kg;
  • sugar – 0.3-0.5 kg;
  • water - 150-200 ml;
  • juice of half a lemon.

Cooking method:

  1. Cut the fruit into slices, removing the centers. Cut the pumpkin into cubes.
  2. Add a glass of water or less and cook the pieces until tender. Cooking time is about half an hour.
  3. Grind the prepared fruits until smooth, add sugar, a couple of tablespoons of lemon juice, and boil.
  4. Distribute the finished food into jars and seal tightly.

With cream

  • Cooking time: 1 hour 10 minutes.
  • Number of servings: 4 persons.
  • Calorie content of the dish: 76 kcal.
  • Purpose: fruit dessert.
  • Cuisine: Russian.
  • Difficulty of preparation: easy.

This dish is prepared immediately before eating. Look at the photo - how beautiful this dessert is! If you decide to make applesauce with cream for a child, don’t hesitate to cook for the whole family. It's so delicious that it's simply impossible to resist. The recipe for applesauce with cream is simple: pour the cream into the prepared fruit mixture. Whether you need to add sugar to dessert - decide for yourself. If the apples were not very sour, there is no such need. This recipe is described for a slow cooker.

Ingredients:

  • apples – 1 kg;
  • heavy cream (33%) – 70 ml.

Cooking method:

  1. Cut the peeled apples into pieces of any shape, but of the same size. Clean the seeds and cut out the core.
  2. Place the fruits in the multicooker, add a partial glass of water and turn on the “stew” program for an hour.
  3. Cool the apple pieces slightly, transfer to another bowl, and puree. Add cream and beat with a mixer for 1-1.5 minutes.

With pears

  • Cooking time: about one hour.
  • Number of servings: 3 cans 0.5 l.
  • Calorie content of the dish: 76 kcal
  • Purpose: fruit dessert, preparation for the winter.
  • Cuisine: Russian.
  • Difficulty of preparation: easy.

Another yummy made from natural products that invariably causes children's delight is apple and pear puree. In the summer-autumn season, it can be made from fresh fruits, flavored with cream, and used in puff pastries. For the winter, there is nothing else left to do but prepare canned puree for your home. It's as easy as making apple dessert. Boil fruits and turn them into a homogeneous mass - you don’t even need to sterilize them. The dish looks very beautiful in the photo - you can do the same.

Ingredients:

  • apples – 1 kg;
  • pears – 1 kg;
  • sugar – 0.3 kg;
  • cinnamon (if desired) – 1 tsp;
  • lemon juice – 1 tsp.

Cooking method:

  1. Wash and cut the fruit into slices. If their skin seems tough, peel it. The seeds need to be cut out.
  2. Boil the fruits in a double boiler or boil in a small (less than a glass) amount of water until tender.
  3. Using a blender, prepare a smooth fruit mixture. Add sugar and lemon juice. Add cinnamon if desired.
  4. Bring the mixture to a boil and pack into jars. Roll up tightly.

With carrots

  • Cooking time: 30 minutes.
  • Number of servings: one.
  • Calorie content of the dish: 62 kcal
  • Purpose: complementary feeding for babies.
  • Cuisine: Russian.
  • Difficulty of preparation: easy.

A classic baby food dish for infants is carrot and apple puree. Made at home by the caring hands of a mother or grandmother from reliable, homemade products, it will bring pleasure to the baby without side effects. Prepare the dish immediately before feeding; fresh it tastes better and is healthier. Choose medium-sized carrots for cooking, and local varieties of apples.

Ingredients:

  • carrots – 1 piece;
  • apple - 1 piece;
  • sugar (if needed) – 1/2 teaspoon.

Cooking method:

  1. Cut carrots and apples into large pieces. They must first be cleaned and excess removed.
  2. Steam the carrots for about 20 minutes, add an apple to it, continue cooking.
  3. After 10 minutes, remove the fruit pieces and puree them. Try to see if you need to add sugar.
  4. If the mixture is thick, dilute it with one or two teaspoons of water or milk.

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Apple puree: recipes

Apples are widely popular among people from different countries. This is not surprising, because the tree is unpretentious in care and can be easily cultivated in garden plots. The fruit is added to baked goods, and compotes and purees are prepared on its basis for the first feeding of infants.

The benefits of applesauce

  • strengthens the child's protective shell;
  • cleanses the body of toxins and toxic substances;
  • concentrates many vitamins, including A, C, B, PP;
  • contains mineral salts, iron and magnesium;
  • includes iodine, pectin, fructose;
  • prevents food fermentation in the intestinal tract due to the presence of acids;
  • tannins have a positive effect on the kidneys, bladder and liver;
  • cleanses the blood, strengthens the walls of blood channels;
  • maintains normal blood sugar levels;
  • increases appetite;
  • eliminates vitamin deficiency in the off-season.

Which variety of apples to choose

For the first feeding of a child, give preference to the following varieties: Antonovka, Simerenko, white filling. If possible, collect fruits from your own garden or buy from trusted people.

Apples of the Golden, Jonathan and other varieties should be avoided. The perfectly even-shaped, glossy fruits, originally from abroad, are stuffed with chemicals and coated with wax for long-term preservation during transportation.

If sour apples, for example Antonovka, are used in the preparation of puree, combine them with other sweet fruits (pear, banana).

Try to choose apples that are as close to natural as possible. Such fruits will not always have a smooth surface and a perfect uniform color.

When to introduce purees into your child’s menu?

The first feeding of a baby with applesauce is considered possible at the onset of six months. If the child is on artificial feeding, the procedure is carried out from 4 months (optional).

However, experienced pediatricians do not advise doing this; parents should wait a couple of months and feed the baby vegetable puree or porridge all this time.

What do apples go with in puree?

Young mothers will be interested to know that apples are one of those fruits that go well with other vegetables or fruits. Let's look at popular and safe combinations.

  1. With banana. The dish is easy to prepare with the addition of ripe bananas. Wash the fruit thoroughly, pour boiling water over it and remove the peel. Chop into pieces, place in a blender and grind. If desired, add some breast milk to boost the nutritional value of the food. This puree does not require additional heat treatment.
  2. With pear. This cooking option is as follows: first steam the apple and pear, then peel and grind into a paste using a blender. Again, add breast milk if desired.
  3. With pumpkin. The proportions for this recipe are approximately the same. One medium apple requires a small piece of pumpkin without fibers or peel. Chop the peeled fruits into cubes and place in a double boiler. Simmer until tender, turn into porridge with a fork or blender. Add breast milk and a piece of natural butter.
  4. With carrots. Boil a medium carrot and a large apple separately. Then, according to a similar scheme, grind the ingredients, supply with breast milk or natural homemade cream. Cool, treat your baby.
  5. With zucchini. Make sure that the amounts of the original ingredients are approximately the same. The zucchini should be taken without seeds, the apple should also be peeled first. Boil the pulp until tender for 15-20 minutes. Then let the fruits cool and make a paste out of them.
  6. With cream. This version of the dish is suitable for infants who already have experience with dairy products. Measure out a glass of purified baby water, boil it, add two chopped apples. Simmer the contents for a third of an hour, then add 55 ml. homemade cream. Cook the mixture for another 5 minutes, then cool and treat your child.

  1. Study expiration dates carefully. If you notice that the preservation is coming to an end, refuse to purchase.
  2. According to standards, only vitamin C, or ascorbic acid, can be added to children's food. Read the ingredients carefully; there should be no preservatives in it.
  3. Avoid purchasing products that contain starch or granulated sugar. Otherwise, the child may develop an allergic reaction.
  4. Read the label of the product you are about to purchase. If the company indicated that the puree is suitable for children from six months, take this into account. You should not give your baby a treat before the due date.
  5. Leading baby food manufacturers have proven themselves on the positive side. Buy products from “Spelenok”, “Fruto Nyanya”, “Babushkino Lukoshko”, “Fleur Alpine”, “Gerber”, “Humama”, “Hipp”. This product contains only water, vitamin C and apples.
  6. Heinz puree contains lemon juice, which can cause allergies in a growing child. But thickeners and starch were found in products from Agusha and Semper.

Applesauce for the winter

  1. It is important to understand that it is better to stock up on complementary foods in advance for the winter. The canned product is easy to prepare yourself. Wash 1 kg thoroughly. apples of the Simirenko variety, remove the peel.
  2. Cut the core from the fruit along with the seeds. Chop the apples into pieces and pass through a food processor or blender. Transfer the prepared mixture into an enamel-lined pan. Mix 30 gr. sugar and 500 ml. water.
  3. Bring the mixture to a boil, simmer for about a third of an hour over low heat. Next, the finished product is rolled using classical technology. Sterilize small jars and seal with lids. Store in a dark place.
  4. When preparing mashed potatoes for a steamed baby, you do not need to add granulated sugar. Apples are rich in fructose, so the child’s body will receive all the necessary microelements and glucose.
  5. If your baby suffers from diarrhea or anemia, it is recommended to prepare complementary foods from fresh fruits. In this case, the mass should stand for some time in the fresh air. Oxidized puree will saturate the blood and normalize stool.

  1. It's no secret that puree can be purchased at any store, but preparing it yourself will guarantee the naturalness of the product. Wash the required amount of fruit. Remove the shell and core.
  2. Grate the apples on a fine grater. After this, the pulp must be additionally rubbed on a sieve. Please note that the use of metal mesh is strictly prohibited. Otherwise, oxidation of vitamins with iron will occur.
  3. If you are introducing complementary feeding for the first time, start the procedure with a dessert spoon. Monitor your baby's reaction. If an allergic reaction and similar symptoms do not appear, you can give puree daily. Increase the amount of product each time. After 1 week, the baby can be given 50 grams. fresh gruel for lunch.

Boiled apple puree

  1. Often, a baby does not perceive fresh purees well. Therefore, it is recommended to switch to a boiled product. Wash the apples as usual and prepare. Chop the fruit into small pieces.
  2. Place the raw materials in a pan of a suitable size. Pour in water until the liquid covers the apples. As soon as the ingredients come to a boil, reduce the burner to low. Boil the fruit for 10 minutes.
  3. Pass the boiled apples through a blender. Boil the mixture for literally another 2 minutes. If the baby is over 1 year old, additional fructose can be included in the product. It is important to know that in children under 12 months of age, taste buds do not work well, so most often they do not feel tastes.

New mothers seriously think about the health of their baby, so they approach their food choices with all responsibility. In addition to the above recipes, complementary foods can be prepared from apples and cottage cheese, apricots, peaches, and various types of cereals.

Video: how to prepare applesauce for the winter

Many people remember the taste of applesauce from childhood, which cannot be compared with any store-bought treat! This dessert is rightfully considered not only tasty, but also very healthy. It’s not for nothing that such puree can often be found in baby food. It’s quite simple to prepare it for the winter at home, and you won’t have to doubt its natural composition.

Cooking features

Making applesauce for the winter is not difficult at all.. You just need to know some culinary tricks that will make the cooking process easier:

  1. The less the product is subjected to heat treatment, the more nutrients it retains. You can reduce the heat treatment time if you chop the fruits finely enough or pass them through a juicer (you can use a meat grinder or food processor).
  2. For apple puree for the winter, fruits of autumn varieties or those that ripen at the end of summer, but are still considered unripe, are suitable. If the variety is very sweet, then it is important not to overdo it with the amount of sugar.
  3. If you plan to prepare a delicacy for small children, then it is better to take yellow or green fruits, since red ones more often cause allergic reactions in children.
  4. If you use rotten fruits for cooking, then all your work will be in vain. All unusable parts of the fruit must be cut off during preparation.
  5. It is better to peel store-bought apples by removing the peel in a thin layer. Often in stores, to give fruits a marketable appearance, they are coated with wax.
  6. If you sprinkle the prepared fruits with lemon juice, the finished puree will have a pleasant color. The juice prevents the pulp from darkening.
  7. If you plan to prepare the product for the winter, then you need to be careful about sterilizing the jars. They need to be sealed tightly using boiled metal lids.

Classic version

This puree will appeal to all apple lovers without exception.. It’s very easy to prepare with a minimum of ingredients:

  • two kilograms of apples;
  • a glass of water, sugar;
  • a little lemon juice.

First, the main ingredient is prepared: the apples are washed, peeled, and cored. Then the pulp is cut into thin slices and placed in an enamel container. The slices are poured with water and left to simmer over low heat for half an hour. During this time they will become soft.

Now beat the fruits in a blender or rub through a sieve, put them in the same container, add sugar and pour in a little lemon juice. You can do without it if you plan to make sweeter jam. Bring the puree to a boil, then cook for exactly fifteen minutes.

The resulting mass is placed into sterilized jars while hot and immediately covered with lids.. Turn the lids down and leave to cool. After this, you can put the jars away for winter storage. This classic puree has a sweet and sour taste and a very pronounced apple aroma that will leave few people indifferent.

Aromatic combination with cinnamon

You can make the preparation more aromatic by adding ground cinnamon, because apples go well with this spice! Ingredients you will need:

  • kilogram of apples;
  • a glass of sugar, water;
  • spoon of cinnamon.

First, the apples are washed, peeled, and each fruit is cut into four parts, removing the core. Then the apples are cut into thin slices and placed in a pan. Pour in water and cook over low heat for exactly half an hour.

Cooled apples are crushed in a blender to make a puree.. Place it in a saucepan, add sugar and cinnamon, mix, bring to a boil and then cook for ten minutes. All that remains is to spread the aromatic mass into prepared jars and roll up. This recipe will make a sweet and aromatic treat. Ideal as a stand-alone dessert, but can also be used as a filling for homemade pies.

Tender creamy recipes

People with a sweet tooth will appreciate this recipe. The preparation can be made very unusual - mix apples with condensed milk.

Such a delicate combination will be remembered for a long time. Products required:

  • two kilograms of apples;
  • a can of condensed milk;
  • glass of water.

The apples are washed, the core is removed, and the skin is cut off with a knife. Then the fruits are cut into thin slices and placed in a bowl with a thick bottom. Add water and simmer over low heat for about forty minutes. The resulting apple mass is cooled and turned into puree in a convenient way.

The mass is mixed with condensed milk and cooked for a quarter of an hour over low heat, stirring from time to time. After this, put the mixture into jars and close with metal lids.

This option turns out tender and sweet, the taste is reminiscent of “Nezhenka” puree, on which more than one generation of sweet tooths grew up. So you should definitely pamper your loved ones with such a delicious preparation, which will make any evening tea party more welcoming and comfortable.

With cream the version turns out no less tender. But you need to take a product with 30% fat content. In addition to this, you will need:

  • two kilograms of ripe apples;
  • a glass of cream;
  • a glass of sugar;
  • half a glass of water.

Peeled and seeded fruits are passed through a meat grinder or food processor. The puree is transferred to a thick-walled saucepan, mixed with sugar and the specified amount of water. Simmer for forty minutes over low heat, stirring often enough, otherwise the mass may burn.

Then pour in the cream, stir and cook for another fifteen minutes. Transfer the apple-cream mixture into jars and seal them. This option is even more tender than with condensed milk. The color and taste are very pleasant. Suitable as an independent dessert with freshly brewed tea, but can be served with pancakes and pancakes.

Useful combination

Apples and pears in one treat will definitely cause children's delight! In the summer season, you can make such a preparation from fresh fruits, and in winter, add whipped cream and use it when preparing puff desserts.

Even adults find it hard to resist such a natural treat.. The following products will be required:

  • a kilogram of pears and apples;
  • a glass of sugar;
  • a teaspoon of cinnamon and lemon juice.

The fruits are prepared and cut into slices. If the peel is hard, it is better to remove it. Prepared fruits are boiled in a double boiler or boiled with a glass of water until soft. Then, using a blender, grind it to a puree. Cinnamon is added as desired. Pour in lemon juice and add sugar, bring to a boil and pack into jars, seal hermetically.

This combination can be called universal. It will definitely brighten up a winter evening with its summer aroma.

Cooking in a slow cooker

If you have a multicooker in your kitchen, it will make the process of preparing apple preparation easier. To do this, just take one and a half kilograms of apples and a glass of sugar and water.

The fruits are prepared in the usual way, then cut into thin pieces and placed in a multicooker bowl. Pour in water, cook for exactly an hour using the “Stew” mode (present on almost any model). The slightly cooled slices are rubbed through a sieve, mixed with sugar and cooked in the same mode for ten minutes.

All that remains is to transfer it into jars and close them with hermetically boiled lids. The taste will be the same as with the classic recipe. But it is easier to prepare and can be stored for a very long time even at room temperature.

With prunes and pumpkin

These two interesting options will appeal to lovers of unusual combinations.

There will be much more benefits in such a puree, because both pumpkin and prunes are healthy on their own, and in combination with apples, you get a very valuable preparation for the body for the winter.

To prepare the version with prunes, you need to prepare three kilograms of yellow or green apples in the usual way and cut them into small cubes. Then boil them with the addition of a liter of water and a glass of sugar over low heat for twenty minutes. At this time, you need to soak a kilogram of prunes in warm water. If there are seeds in it, they should be removed first. The prunes are cut into several parts and added to the fruit, cooked together for another forty minutes, stirring. Do not allow the puree to burn; this will give it an unpleasant aroma and taste.

Then the fruits are crushed with an immersion blender, the mixture is brought to a boil and cooked for another ten minutes. Then everything is simple: put the tasty and healthy preparation into jars. The puree will be sweet and sour. Suitable for dietary nutrition, since when using sweet apples, sugar can be taken to a minimum.

The option with pumpkin will be no less useful.. Apples and vegetables are taken in equal proportions, for example, per kilogram. But if you need to prepare more jars of puree, then this quantity is increased. Sugar and orange zest are added to taste.

The two main ingredients are prepared and cut into small cubes, boiled until soft, then crushed in a meat grinder or blender. Transfer the apple-pumpkin mass to a cauldron or pan with thick walls, add sugar and orange zest to taste, bring to a boil and cook for ten minutes. After this, you can roll the mass into jars. Its taste is unusual, but very appetizing.

Each of the recipes is good in its own way; if you prepare applesauce strictly according to the instructions, it will definitely turn out tasty, aromatic and very healthy. Both children and adults love to eat it directly with spoons, but the preparations can be used in making pies, muffins, and used as a filling for homemade pancakes. Or you can even serve it with bread and a cup of tea for a healthy and light breakfast.

“White filling” is the most aromatic and incredibly tasty apple variety, which contains a large amount of vitamin C. It is impossible to find these apples in winter, however, there is a way out - make the fruit preparation in advance in order to please yourself and your loved ones with healthy deliciousness during the cold season.

How to cook

Apples are a wonderful gift from nature, which provides many benefits to the human body. From this variety you can prepare a lot of delicious products for the winter. Below are the most interesting and impressive options.

Jam

To prepare you will need:

  • “White filling” – 2 kg;
  • sugar – 1 kg;
  • water - half a glass.

It is best to choose ripe apples, as they contain much more pectin, which will make the dessert even more jelly-like.

First, you need to wash the fruit thoroughly, peel it and cut out the core. The peeled peel is not thrown away - it will be needed later. Then the apples are cut into medium-sized pieces. Afterwards they are laid out in a bowl and covered with sugar. All this is carefully mixed and infused for no more than 30 minutes.

Now you can move on to cleaning. They need to be put into a bowl and filled with water. Then place on low heat and cook for about ten minutes. Leave the resulting slurry to cool. Candied fruits should be cooked for 30-40 minutes over medium heat until completely softened. During the cooking process, add boiled peel to the apples. As soon as 40 minutes have passed, the mixture should be thoroughly mixed, reduce the gas and begin to boil. This process will take approximately an hour.

After the apple mixture has reduced its original volume by half, it needs to be checked for readiness. To do this, place a drop of the pulp on a plate, cool slightly and tilt it. If it does not spread, then the jam is completely ready. The dessert is placed in pre-sterilized and dried jars and tightly closed with lids.

Cool the jam in an inverted container covered with a towel.

Marmalade

This recipe is very similar to the previous one, however, its result implies a tasty and pleasant homemade apple marmalade. Due to the high content of sugar and pectin in its composition, “White filling” is ideal for this delicacy.

Ingredients you will need:

  • “White filling” (ripe) – 200 grams;
  • water - half a liter;
  • sugar – 500 grams (if the fruit is not very sweet, then the amount of sugar can be increased).

Wash the fruits thoroughly with running water, remove peels and entrails. Place all cleaning in a separate bowl, add water and cook over moderate heat. As soon as the composition begins to boil, remove it from the stove and strain. Pour “White filling”, previously cut into small cubes, into the resulting slurry. Put the mixture back on and cook until the fruit is completely softened.

Then the mixture must be thoroughly beaten with a blender or crushed by hand so that you get applesauce. To make the structure completely crushed, the pulp can be ground using a sieve. Pour granulated sugar into the resulting puree and place the mixture on the stove. With thorough stirring, the mass is cooked for about twenty minutes over medium heat. At the end of cooking, the jelly composition must be poured into molds and placed in the refrigerator for 10 hours to completely harden.

To obtain a more sour taste during cooking, you can add a spoonful of lemon juice to the mixture.

Jam

To prepare classic apple jam for the winter you will need:

  • “White filling” – one kg;
  • sugar – 400 grams.

First, you need to thoroughly prepare the main component of the jam - apples. They are thoroughly washed, cleaned of entrails and cut into fairly large slices. The fruits are placed in a deep cooking bowl, sprinkled with granulated sugar and left to infuse for ten hours. After that, the sugared apples are placed on the stove and cooked over high heat until boiling. As soon as the mixture boils, you need to reduce the heat and cook the sweetness for another ten minutes. Then remove it from the stove and let it cool.

Such maneuvers with the apple mass need to be done two more times (boiling and cooling). Due to this, the composition will become thicker and darker, acquiring beautiful amber shades. After the mixture has boiled for the last time, it must be placed in jars, closed and inverted, waiting for it to cool completely.

Compotes

Another great way to preserve the beneficial properties and enjoy the excellent taste of the “White Fill” fruits in winter is to prepare the most delicious and healthy compote. At the same time, the apples themselves will be preserved entirely, due to which during the winter you can enjoy both the delicious drink and the fruits themselves.

For whole apple compote you will need:

  • “White filling” – kilogram;
  • sugar – 250 grams;
  • water - two liters.

First, you should sterilize a three-liter jar. Then apples are selected in ideal condition - medium-sized and unbroken. The fruits are thoroughly washed under clean water, the cuttings and core are removed. The fruits are placed in a glass container and covered with a glass of sugar. At this time, you need to boil water and pour it into half a jar of apples. After 10-15 minutes, boil more water and pour boiling water into the jar to the very brim.

Seal the container well with a lid, turn it over, wrap it in a blanket and leave the drink to cool. Then store it in a cool, dark place.

For compote with spices and wine you will need:

  • “White filling” (medium size) – one kg;
  • granulated sugar – 250 grams;
  • dry white wine – one hundred ml;
  • water - one liter;
  • cinnamon stick;
  • lemon zest;
  • cloves - five pieces.

First of all, the apples should be washed well and allowed to dry completely. Then boil water, add sugar and boil for about five minutes. This will be syrup. Next, throw the fruits in there and cook for fifteen minutes, then take them out and distribute them into jars that have been sterilized in advance. The syrup should be strained and all the remaining spices should be added to it. Boil the resulting mixture for no more than five minutes and pour into containers with fruit. Seal the jars well and turn them upside down. Let them cool in this position. The fragrant apple compote is ready!

In its taste, this drink is very similar to mulled wine, however, it is more healthy and aromatic. To highlight its taste, it is recommended to serve it warm.

For compote of white liqueur and cherries, you should take:

  • “White filling” – 500 grams;
  • cherry – 250 grams;
  • water - two liters;
  • sugar - one hundred grams.

The cherries should be thoroughly washed (without removing the pits) and placed in a pre-sterilized three-liter jar. Wash the apples, chop finely and add to the berries. Pour boiling water over the fruit and leave to steep for half an hour. Drain the water into a saucepan, pour sugar into it and cook until the sugar grains have completely melted. Pour the hot syrup into a jar of fruit and close the lid tightly. Turn the container over and wrap it in a blanket. Leave in this position for a day, after which you can safely put the finished drink away for storage.

Thanks to the cherry berries, the compote will acquire beautiful burgundy tones, a refined aroma and a piquant sourness. It is also not very sugary and low in calories.

To get a delicious and truly tasty compote from “White filling” for the winter It’s worth resorting to little tricks.

  • Ripe fruits are the best choice. Such apples can be canned whole, which makes it possible to later enjoy both the taste of the compote itself and the fruit.
  • If the drink is made from whole apples, the stems must be removed.
  • If in the future the fruit from the compote will be used as a dessert, then the core with seeds should be cut out.
  • If the compote is intended for long-term storage, then the jars into which it is poured must be sterilized and hermetically sealed. Only in this case can the drink last the whole year.
  • To give the compote a different color, taste or aroma, it will be enough to add berries, fruits, spices and the like. This is not prohibited.
  • Before cooking, the fruits should be carefully sorted. If there is damage on the apple, then the damaged part needs to be cut out, and it would be better to preserve the fruit itself in pieces.

Having familiarized yourself with the above easy-to-prepare recipes for canning white filling, even in winter, when the human body has a lack of vitamins, it can be easily replenished with truly delicious apple delicacies.

To learn how to make apple preparations, see the following video.