Good afternoon.

And today we will again stock up on vitamins for the winter. Early varieties of apples have already borne fruit for many, we have already eaten them and it's time to think about the form in which we want to stock them. of them we already know how to do, too.

The third most popular way remained on the agenda - jam. This is a great option, which is suitable for spreading on a sweet sandwich and as a filling for pies, and just like that, jam goes with a bang with tea.

By the way, if you like to cook all sorts of delicious things yourself, then you will find many recipes on the site www.legkayaeda.ru. Just recently there appeared a wonderful recipe for apple charlotte.

As you can see, jam can be prepared in completely different ways. It can be with a consistency closer to marmalade, or closer to mashed potatoes. It all depends on your personal preferences.

How to cook thick apple jam for the winter

Let's start with the preparation of a thick jam, which is the best suited for filling for pies. It will not spread or leak. Very comfortably. And very, very simple.

To fill a 1 liter jar you will need:

• 1 kg peeled apples
• 700 g sugar
• 100 ml water

Depending on the variety and sweetness of apples, sugar can be added a little more or a little less. Add 900 g to sour apples, 700 to sweet ones.

Cooking:

1. Thoroughly wash the apples, peel and remove the cores with seeds. Cut them into small pieces.

2. Pour the apples into a saucepan, add sugar and water and put it on a minimum fire.

3. During the cooking process, juice will be released from the fruit, so there is no need to be afraid that they will burn. Stir occasionally and wait until the liquid boils. Cover the pot with a lid to speed up the process.

4. When the water boils, remove the resulting foam, cook for another 5 minutes and turn off the heat. Let the apples stand for 2-3 hours to cool and soften.

5. Then we interrupt the apples in mashed potatoes with a blender.

If there is no blender, you can get by with a simple crush, but it will take a long time.

6. Put the resulting puree on fire again, bring to a boil and transfer it hot in advance and roll it up with sterilized lids.

7. Leave the jars to cool upside down, and then store in a cool place.

Recipe for amber jam with apple slices

Another great option. in which apples are not crushed, but cut into slices. Can you imagine what a delicious and interesting filling for fried pies will be?

For cooking, you need apples and sugar in a ratio of 2 to 1. That is, for 1 kg of peeled apples, you need to take 0.5 kg of sugar.

Cooking:

1. Apples are peeled and core and cut into beautiful slices.

Then pour them into a saucepan with a thick bottom, put on the smallest fire and pour sugar on top. As soon as the sugar begins to melt, we begin to gently mix the contents of the pan so that the slices do not burn.

2. We continue to stir occasionally until the apples release juice and a large amount of liquid forms in the pan.

3. From now on, we will continue to cook in order to evaporate enough juice to make the jam thick. Don't forget to stir occasionally.

Unfortunately, there are no clear time guidelines here, since everything depends on the temperature and the amount of food.

The main indicator of readiness is that the apple slices become translucent. This usually happens when at least half of the liquid has evaporated.

4. We lay out the finished boiling jam in pre-sterilized jars with the help of a ladle, filling them to the very top and not forgetting to scoop up the syrup.

5. We roll up the jars with sterilized lids and leave to cool upside down under the covers.

After cooling, store in a cool place.

Video on how to make apple jam in the oven

Another easy way to make thick jam is to bake apples in the oven. It turns out very thick, it is almost marmalade.

Recipe for apple jam for the winter with condensed milk in a slow cooker

But this version of jam, no doubt, will become your children's favorite treat. Delicate puree with a sweet milky aroma. This is delicious. And it's just as easy to make.

Ingredients:

• 5 kg unpeeled apples
• 1 glass of water (glass - 200 ml)
• 0.5 cup sugar
• 1 can of condensed milk

Cooking:

1. Peel the apples, remove the core and cut into small pieces. The smaller we cut, the faster they boil to a puree state.

We put the apples in a slow cooker, pour water, select the "Extinguishing" mode and set the time to 40 minutes.

We do the same for the saucepan: put apples in it, fill it with water, put on a small fire, cover with a lid and simmer for 40 minutes, stirring occasionally.

2. After 40 minutes, the apples will turn into porridge, which is exactly what you need. Now add sugar to them, mix and bring to a boil over medium heat.

3. The next ingredient is condensed milk. It also needs to be mixed with jam and bring it to a boil again.

4. You can skip the next step. Grind the resulting mass with a blender to a puree state. If you do this, you will get just mashed potatoes, not jam. It's up to you to decide which texture you like best.

5. If you chose to grind with a blender, then the resulting puree must be brought to a boil again, and then poured into pre-sterilized jars.

If you did without it, then you can lay out hot jam in sterilized jars after the third step.

We fill the jars to the very top, roll them up or close them with sterilized lids and leave them upside down under the covers until they cool completely.

In the future, store in a cool place.

The easiest recipe at home without sterilization

As you may have noticed, jam does not require sterilization of already filled jars, you just need to use pre-sterilized jars. But if this seems too tedious to you, then you can do without it at all.

But in this case, it is very important to wash the jars well so that they do not leave dried residues on the walls. The easiest way to do this is with baking soda.

In addition, be sure to use an antiseptic. In this case, citric acid.

Another feature of this recipe is the use of a meat grinder to grind fruit.

Ingredients:

• Apples - 1 kg (weigh unpeeled)
• Sugar - 800 g
• Citric acid at the rate of 0.5 tsp for 3 liters of water

Cooking:

1. My apples, cut in half, remove the seeds and put in a container with water to which citric acid is added. We will hold them there for about 15 minutes so that the fruits are saturated with acidified water.

After soaking, pour out the liquid, we will no longer need it.

2. Then we twist the apples through a meat grinder and immediately mix them with sugar.

3. We shift the resulting mixture into a saucepan, bring it to a boil over medium heat, then reduce the heat to a minimum and cook for another 1 hour, stirring occasionally.

4. Pour the boiling jam into cleanly washed jars, filling them up to the neck. Then we roll it up or close it with a clean lid, turn it over, cover it with a blanket and leave it in this form until it cools completely.

If you plan to eat jam in the next 3-4 months, then you can safely close the jars with nylon lids and store them in the refrigerator after cooling. In this case, you do not need to turn them over when cooling, just wrap them up.

Apple jam for the winter without sugar

Well, in the end, I offer another simple recipe in which there is not even sugar. But, in order not to be completely boring, I suggest adding plums to apples. If you don't want to, don't add it.

For cooking, you need apples and plums in the proportion of 3 parts of apples and 1 part of plums.

Cooking:

1. Remove the core from apples and rub them on a coarse grater.

2. Cut the plums in half and remove the seeds from them.

3. We put the fruits in a cauldron or other thick-walled dish and put it on a strong fire for 10 minutes so that the fruits soften and let the juice flow.

4. Then reduce the heat to medium, interrupt the contents of the cauldron with a blender to a puree state and cook for another 30 minutes, stirring occasionally.

After 15 minutes, it is advisable to mash the puree again with a blender so that it becomes even more homogeneous and tender.

5. We lay out the finished hot jam in sterilized jars, filling them up to the neck and twisting them with sterilized lids.

6. Then we turn the jars over, cover and leave in this form until completely cooled.

Cooled jam should be stored in a cool dark place. A cellar or refrigerator is ideal.

While collecting and writing out recipes, I noticed that a meat grinder with a slow cooker and a blender and a simple grater were used for cooking. So, I think there is a way to cook for a kitchen of any degree of equipment.

So choose the recipe for yourself and proceed to the preparations. Summer and autumn, after all, always pass unexpectedly for busy people.

And that's all for today, thank you for your attention.

This recipe will be of interest primarily to mothers: after all, such applesauce with condensed milk for the winter is an excellent dessert for a child. Children most often love peeled, chopped and very sweet apples. If you do not always have time to prepare fruits, and there are no sweet varieties on hand, this applesauce will come to the rescue.

You just need to get a jar from the refrigerator, open it and that's it: there is a delicious and healthy dessert for your baby. This puree can be prepared at any time of the year - if there were apples at hand. But, for example, in our country house there are no varieties of apples that are well stored.

Therefore, in summer and early autumn, I always close such applesauce with condensed milk for the winter for a child: so I'm sure that I use good apples for him, and that I will always have something tasty on hand. And one more important point: this preparation has a very simple and quick recipe, so I always dispose of apples in this way with pleasure and without much hassle. If I'm interested in you, see below how to cook applesauce with condensed milk for the winter - I'll tell you everything in detail and step by step.

Ingredients:

• 5 kg of apples;
• 400 g of condensed milk;
• 0.5 cup (250 ml) sugar
• 1 cup (250 ml) water.

* The weight of already prepared apples is indicated - without peel and core. From the indicated amount of ingredients, approximately 4 liters of finished puree are obtained.

How to cook applesauce with condensed milk for the winter:

For the preparation of puree, we choose ripe apples of any variety of apples. Slightly crushed fruits are suitable, as long as they are not spoiled.

Wash apples in cold water. We peel the apples, cut into 4 parts and cut out the core. Carefully cut out all the crushed, damaged places.

Since the apples quickly darken in the air, we lower the peeled pieces of apples into a saline solution (10 g of salt per 1 liter of water). There they are until all the apples are prepared. We take out the apples from the salt solution, put them in a colander, and then cut them into small pieces of arbitrary shape.

For cooking mashed potatoes, choose a wide pan with a thick bottom, best of all - stainless steel. I do not advise you to take an enameled pan - the mashed potatoes in it will burn. Pour water into the bottom of the pan and pour the finely chopped apples. Cover the pot with a lid and put on fire.

On high heat, bring the water to a boil (we will hear a characteristic sound - a hiss), then reduce the fire to a minimum, cover with a lid and simmer the apples for 20-30 minutes. Periodically, about every 5-7 minutes, stir the apples. The time for stewing apples depends on their variety and the size of the cut pieces. Therefore, the landmark of readiness - all the pieces should boil soft, become soft.

Remove the pan from the heat, cool the puree slightly and grind it with a blender or, if the apples are completely boiled, with a potato masher.

Add sugar and condensed milk to applesauce, mix thoroughly. The specified amount of sugar is sufficient for sour apples (such as "Putinka"). For sweet apples, the amount of sugar can be reduced by 1/3.

We put on fire and bring to a boil - over high heat, stirring constantly.

Then we reduce the fire to the smallest and cook the mashed potatoes for another 5 minutes, stirring so that the mashed potatoes do not burn.

Apples are a versatile fruit that combines with almost all components in the preparations. Apples are put in canned tomatoes to spice up the marinade (see), in assorted jam - they are combined with any berries, and even with condensed milk you get a great duet! Jam from apples with condensed milk will be an excellent preparation for the winter. Many people think that it will take a lot of time to prepare such blanks and this is a laborious process. In fact, the preparation of apple sweets according to this recipe will take you quite a bit of time, and the result will exceed all expectations. We assure you that both children and adults will love apple jam with condensed milk, and the recipe will become one of their favorites.

Ingredients:

• apples - 2 kg;
• condensed milk - 1 can;
• water - 1 glass;
• sugar is added to taste - it can be completely excluded from this recipe.

How to cook apple jam with condensed milk for the winter

First you need to prepare the apples themselves, namely: wash them thoroughly, dry them with a paper towel (or just wait until the fruit dries). Then cut off the skin and remove all the seeds, cut into 5-6 slices each.

We put the prepared fruits in a special pan with a thick bottom, fill it with water and put it on a small fire. After boiling, cook in this way for 30-40 minutes. During this time, they should soften.

We shift the apple mass from the pan to a blender and grind to a state of gruel. If there is no blender, then a sieve will come to the rescue - just wipe the cooked apples through it. Or you can boil them to such an extent that they turn into mashed potatoes in a saucepan.

The resulting mass is poured back into the same saucepan with a thick bottom, and pour condensed milk. We put the pan on a strong fire and wait until the mixture boils, after which the fire must be reduced and cooked in this state for 7 minutes. If you use sugar in the preparation of this recipe, then it should be added about 5 minutes before the condensed milk. During this time, the sugar will dissolve properly and begin to soak our future jam. But this ingredient is only suitable if you like a more sugary taste.

Now it remains only to pack the sweet blanks in sterilized warm jars. Then immediately roll up the jars with lids, turn over and wait for complete cooling at room temperature. After - put in a dark cool place. Apple jam with condensed milk is ready!

Want to quickly make apple jam? Cooking for you: classic, in the oven and slow cooker!

• Banks must be sterilized for at least 30 minutes, lids - 2-3 minutes.
• Apple jam with condensed milk can not only be eaten on its own, but also spread on bread and cookies. It is also useful in the preparation of various puffs, rolls and pies as a filling.
• When cooking, do not forget to stir the future jam, otherwise the dish will burn easily.
• For the preparation of this product, it is better to take summer varieties of apples. So the taste will turn out richer, and the fruits themselves will boil faster, and this, in turn, will save a lot of time. Red-fruited apples will add brightness to such blanks, and the product will look even more appetizing. If there are none, then those fruits that are not suitable for eating raw, for example, overripe, are perfect for harvesting.
• Apple jam with condensed milk is a great option for baby food.

Enjoy your meal!

There are many recipes for making applesauce for the winter. If you cook it with sweetened condensed milk, then you can use almost any variety of apples. Apple puree with condensed milk prepared for the winter has a delicate velvety texture and a light creamy taste. This puree will appeal not only to children, but also to adults. And it's very easy to cook!

To prepare applesauce with condensed milk for the winter, I take products from the list.

My apples, peel them.

I cut each apple into 4 parts, remove the core.

I cut apples into slices.

I add water to the chopped apples and put on fire. Cover the pan with a lid and cook the apples until soft over medium heat (about 20 minutes). During this time, I stir the apples several times so that they do not burn.

Then I grind the softened apples with a blender.

I shift the puree into a saucepan, add condensed milk with sugar.

I mix the puree, put it on the stove again and cook for about 8 minutes, stirring constantly. Be careful - the puree may splatter when boiling. To get a more delicate and uniform consistency, I grind the puree with a blender one more time.

Again I let the puree boil and immediately put it into half-liter sterilized and dry jars.

I roll applesauce with boiled metal lids. I got 3 half-liter jars.

Applesauce with condensed milk for the winter is ready! I let the workpiece cool down. I keep this dessert in the fridge.

Enjoy your meal!

A large harvest of apples brings great thoughts to housewives: what to cook and how to save? Jam, preserves, marmalade are prepared from fragrant fruits, juice is squeezed out, compote is boiled. But if you cook a delicate puree with a creamy fruity taste from apples, it will be a treat for tea, a filling for pancakes, and a cream for a cake. The more jars of fruit dessert are prepared, the more fearless the long winter is.

Recipe for applesauce with condensed milk "Nezhenka"

A simple recipe for a delicious puree. Perfect for kids as a dessert. Our step-by-step recipe with photos will help to prepare such a miracle.

Ingredients:

• apples - 3 kg
• condensed milk - 1 can
• sugar - 5 tablespoons
• water - 1.5 cups

Cooking time - 40 minutes

Cooking:

Sweet varieties of apples are washed in cold water, peeled and cut into medium-sized slices.

They are placed in a spacious basin for cooking jam, on the bottom of which water is poured.

A container with chopped apples is placed on a slow fire. Fruits are boiled, stirring, so as not to burn, until soft for about half an hour. They are removed from the stove.

With an immersion blender, turn into a puree of a homogeneous consistency.

Sugar is poured into applesauce.

Condensed milk is added.

Everything is mixed well together, the basin is put on fire, after boiling the puree is cooked for 3-4 minutes.

It is poured into sterile glass jars, which are hermetically sealed with a metal lid.

Applesauce "Sissy" is stored in a dark, cool place.

We hope you enjoyed our step-by-step recipe for Nezhenka applesauce with condensed milk, and in the winter you can enjoy this wonderful and delicious apple dessert.