Apple preparations WITHOUT sugar! Sugar-free applesauce for the winter: a simple recipe with step-by-step photos Applesauce without sugar for the winter.

Hello, hello! During the apple harvest season, the question of how to prepare these fruits for future use becomes relevant. The most popular preparations are:, or all kinds of compotes. More experienced chefs make real fruits out of them. But few people process fruits into purees, but in vain. After all, the dessert turns out to be very tasty and healthy.

Applesauce is usually prepared according to one recipe, and the classic version involves a brew without any additives. This, in turn, is good because the product can be used in baby food and used as complementary food for babies. Usually the delicacy has a sweet and sour taste and has a pronounced fruit aroma.

If you are making treats for children, I recommend using baby food jars for rolling, it’s very convenient!

You can use all the recipes as a basis, they are proven and 100% high quality. And in order to diversify the taste of the dessert, instead of sugar, you can add berries, other fruits, cream and condensed milk, as well as ground cinnamon.

I would like to immediately note one important point. The less heat treatment of fruits, the more vitamins will be retained in the fruit. Therefore, to reduce heat treatment, it is advisable to cut the apples as little as possible.

Ingredients:

Apples -1 kg;
Sugar - 150 gr.;
Water - 200 ml.

If you have very sweet fruits, then add much less sugar.

Cooking method:

1. Rinse the fruits well and remove the peel. Then cut the fruits in half and cut out the core, and cut the apples themselves into large cubes. Place them in a saucepan.

2. Fill the pieces with water and place the pan on the stove. Bring the mixture to a boil, then reduce the heat and simmer the contents for 20 minutes, stirring the contents occasionally.

3. After cooking, cool the fruits. And then grind them with a blender or rub through a sieve.

4. Add sugar to the puree consistency and stir. Put it back on the fire and bring the treat to a boil.

Sugar can be replaced with honey.

5. As soon as the treat boils, turn off the heat and pour into sterilized jars. Seal the preparations tightly, cool and store in a cool and dark place.

Applesauce “Nezhenka” with condensed milk

Many people think that since we are preparing a homogeneous mass, then any fruit will do, even those that are already beginning to rot. They say we’ll cut off all the bad places and everything will be fine. In fact, this is not so, and such fruits cannot be used in cooking. Otherwise you will ruin the whole taste.

Therefore, if you want to get a real tasty treat, then under no circumstances cut everything. And take advantage of the following technologies. Condensed milk will make the delicacy truly magical and tender.

Ingredients:

Apples - 2 kg;
Condensed milk - 100 ml;
Water - 400 ml.

If you have store-bought fruit, be sure to cut off the peel. Since they are very often processed and waxed.

Cooking method:

1. Wash the fruits, cut out the core, peel and remove bruised areas. Cut into slices and place in a saucepan.

You can choose any variety of apples for making puree.

2. Now pour water.

3. Bring everything to a boil, reduce heat and simmer the contents until the fruits soften. Don't forget to stir the fruit.

4. Then lower the blender and chop the apples. Add condensed milk, put the pan on the fire. Bring to a boil again and simmer for a few minutes.

5. Now place the dessert in clean and heated jars, close with sterile lids.

A simple recipe for apple puree without sugar for children

If you are going to prepare a treat for small children and give it to infants, then choose only green and yellow apple varieties. Since red fruits can cause allergies. Naturally, adding sugar is also not recommended.

Ingredients:

Apples - 3 kg;
Water - 300 ml.

Cooking method:

1. Wash the fruits thoroughly and sort them.

2. Remove the core from the fruits and cut them into slices. Then place the pieces into the pan. Pour water over the apples and place over low heat. Bring the mixture to a boil.

During the heating process, the fruit should release juice, which should cover all the pieces. If the fruits are not all covered with juice, then after boiling, stir the contents so that the juice is distributed evenly.

3. After boiling, boil the contents for 5-7 minutes until the fruits are soft. Then cool them and grind them through a sieve or using a food processor.

4. You should have a soft puree.

5. Next, transfer the dessert into a saucepan and cover with a lid. Bring to a boil and boil for 1 minute. Then remove from heat and immediately pour into sterilized jars. Roll up the glass and cool. Place it in storage.

How to make puree at home without condensed milk

Now I want to offer you a method of preparation with only water and sugar, as well as a step-by-step explanation of proper sterilization. This dessert will definitely last until winter, or even longer.

By the way, in order for the puree to have a pleasant and not dark color, sprinkle the cut fruits with lemon juice.

Preparing applesauce for the winter in a slow cooker

In fact, cooking a treat is a pleasure. However, pay attention to the fact that during the cooking process it may “spit”, so do not get burned. Or throw the whole thing into a slow cooker. Moreover, the following recipe will tell you everything in detail on this issue.

Ingredients:

Apples - 2 kg;
Water - 1 glass.

Cooking method:

1. First, wash the fruits, remove the peel, seeds and stalks.

2. Then cut the fruit into slices of any shape.

3. Pour clean water into the multicooker bowl. Turn the device on to heat and wait until bubbles appear. When the water boils, transfer the prepared slices into it.

4. Now set the “Stew” mode and cook the fruits until they soften, stirring the contents periodically. Cooking time varies from 25 minutes to 40, depending on the variety of apples.

5. After cooking, leave the fruit to cool and then puree it using a blender. Also, at this stage, if desired, you can add sugar or cinnamon.

6. Now mix the mass thoroughly until it becomes perfectly homogeneous.

7. Prepare the jars: wash them and sterilize them.

9. Close the workpieces with clean lids, wrap them in a blanket and leave until completely cool. And then put it in the pantry for storage.

Video on how to make apple puree without sterilization

Many people ask the question: is it possible to prepare dessert without sterilization? And how long will such a preparation be stored? The answer is simple: it can take a long time. After all, we will simply simplify the sterilization process and will not boil the filled jars, but will only cover them with a towel. While the glass is cooling, the delicacy is being sterilized. This will ensure good storage in the future.

Applesauce with cream for children

For older children, and for adults too, I suggest the following recipe. It is no different from the previous options, only for tenderness and aroma we will add cream. It turns out incredibly delicious.

Ingredients:

Apples – 2 kg;
Cream 30-35% – 200 ml;
Water – 100 ml;
Sugar – 150 grams.

Cooking method:

1. Wash the fruits and peel them. Remove the core and cut into pieces.

2. Then put them in a saucepan and fill with water. Place on fire and close with a lid. Cook the fruits over low heat, stirring the treat occasionally. Cooking time is approximately 30-40 minutes.

3. When the dessert softens, immerse the blender in the pan and chop the softened apples. Add sugar and return to low heat, bringing to a boil.

At this stage, stir the treat constantly so that nothing burns.

5. Pour the hot treat into sterilized jars, roll up the lids and turn upside down. Cover with a blanket and cool.

Apple and pear puree according to the simplest recipe for the winter

Don’t forget that dessert can not only be drunk with tea, spread on bread, but also used as a filling for pies or even as a base for juice.

I note that puree usually has a fairly thick consistency. Therefore, if you want to get a more liquid version, then add another pear to the composition. It is much juicier than apples, so the dessert will be softer and more tender.

Ingredients:

Apples - 2 kg;
Pears - 2 kg;
Lemon - 1 pc.;
Sugar - 4 cups.

Cooking method:

1. Wash and peel the apples. Grind them in a blender, squeeze out the resulting puree, and pour the juice into a separate bowl.

2. Do the same with pears: wash, peel, chop and squeeze. Mix juice with apple juice.

Combine apple and pear puree, add squeezed lemon juice, mix and add sugar. And then pour in the juice that was obtained by squeezing the fruit.

3. Place the mixture on the fire and bring to a boil, stirring the contents occasionally. Sterilize the jars and boil the lids. After boiling, immediately place the dessert into prepared containers.

4. Cover the jars with lids and place in a water bath for 20 minutes.

5. After 20 minutes, carefully remove the jars and roll them up. Cool the pieces and put them in a storage place.

I think it's time to finish for today. I hope this easy homemade recipe will be a hit in your home and will be enjoyed by all your guests.

If you have any questions, don’t be shy and write in the comments, we’ll discuss it together. And also don’t forget to share the post on social networks, I will be grateful)!

Cooking time: 40 minutes

Yield: 2 jars of 0.5 l.

Applesauce is a favorite dish among children, both the youngest and older children. The first complementary feeding is often started with it. Today we will prepare baby apple puree for the winter. Of course, completely canned food, even homemade, cannot replace a freshly prepared product, but sometimes they can be a solution when there is no time to cook.

Since salt and sugar are usually avoided for very young children, we will prepare applesauce for the winter for children under one year old without sugar - the recipe will include additional sterilization of the finished product so that the product does not spoil.

How to prepare applesauce for the winter at home for babies - recipe with photos step by step

Prepare the necessary ingredients. Of course, it is better to take sweet apples.

Peel the apples and cut them. If they darken quickly, you can sprinkle them with lemon juice to make the puree lighter in color.

Place the chopped fruits in a thick-walled saucepan, add water and place on low heat. Cook until completely soft, about 30 minutes.

While the apples are boiling, sterilize the jars in any convenient way (in a pan of boiling water, in the oven or microwave).

Blend the apples with a blender until smooth. Stirring, cook the puree for another three to four minutes over low heat.

Fill sterilized jars up to the shoulders with hot puree, cover with sterile lids (do not roll up yet).

Place the jars in a saucepan with a small towel on the bottom to prevent the jars from knocking in the future. Pour water into a saucepan up to the shoulders of the cans and put it on the fire. Sterilize jars of puree for 15-20 minutes.

After sterilization, carefully, without opening the lids, remove the jars from the pan and roll them up. Turn over, wrap and leave until cool.

Here is an excellent recipe for applesauce for the winter at home for children, which you will certainly repeat more than once. You can store the product prepared using it at room temperature, in a dry, dark place, away from heat sources (battery, kitchen).

Other recipes

In addition to the above, there are other recipes for apple puree.

Without sterilization

Ingredients

Apples - 2 kg.
Sugar - 250 g.
Water - 250 ml.

Cooking time: 1 hour

Yield: 2-3 jars of 0.5 l each.

If you are preparing a product for a small child, it is better to be safe. Therefore, if you do not want to use additional sterilization, then add sugar to the puree. Moreover, you don’t need so much of it for sweet apples.

Wash, peel and cut the apples. Place apples in a thick-walled saucepan, add water and cook over low heat for 30-40 minutes until soft. Then beat with a blender until smooth, add sugar, boil for 10 minutes and place in sterilized jars. Cover with sterile lids, roll up, turn over, wrap and leave until cool.

Through a meat grinder with peel

Ingredients

Apples - 1 kg.
Sugar - 200 g.
Water - 200 ml.

Cooking time: 1 hour

Yield: 1 jar 0.5 l.

For those who want to spend even less effort to prepare applesauce for the winter, this is the simplest recipe, which does not include any sterilization or peeling of apples.

Wash the apples thoroughly and remove the cores. Place in a thick-walled saucepan, add water and sugar and simmer over low heat for about 50 minutes. Beat with a blender. Boil the resulting puree for 5 minutes, place in sterile jars, roll up, wrap and leave until cool.

Safety rules when feeding children homemade puree

And now we will answer the most important question of parents - how to cook applesauce for a child for the winter, and also how to store it so that it does not harm health.

Let’s say right away that this is possible if the following conditions are met:

Do not neglect careful and lengthy sterilization of jars (the lids should not be boiled for a long time, the rubber band may deteriorate), as well as additional sterilization of the finished product
Fruits should be thoroughly washed using a stiff brush
The workpieces should be stored in a dry and dark place, at room, or preferably cool, temperature. Only jars with screw-on lids can be stored in the refrigerator; the rubber band of rolled-up lids may deteriorate when stored in the cold. You should not store the workpieces in the kitchen, where there is heat from the stove, or near radiators.
Be sure to try the product before giving it to your baby!
Brief boiling of the finished product kills some pathogens and even destroys botulism toxin. That is, in winter, after opening the jar, you should heat the puree in a thick-walled saucepan until it boils, and then cool it again. This will not affect the taste in any way, but it will be an excellent reinsurance. Let's be clear - this method is only applicable if the consistency, taste and smell of the puree is completely normal, and you just want to play it safe. If there is the slightest doubt - a swollen lid, a sour taste or smell, such a product should without a doubt be thrown away and not take risks with boiling.

Apples are so tasty, aromatic and very healthy; adults and children love them. You can make so many desserts and sweets from them! But you won’t surprise anyone with traditional jam, marmalade or marmalade. Therefore, you can prepare applesauce without sugar for the winter. In the future, you can serve it as a separate dessert or use it as a base for mousse, cream and other dishes.

We cook and eat with pleasure

Sugar-free applesauce can be made from any apple, even overripe apples. Therefore, we simply take the fruits we like and wash them thoroughly with water. It is better to buy sweet varieties, since there is no sugar in this dish. Cut the apples into pieces, remove seeds and spoiled areas, if any. Then put them in a saucepan and add a small amount of water. The apples need to steam, so there shouldn’t be too much liquid. When the fruits have boiled and become soft, they should be passed through a sieve. For the winter, put applesauce without sugar into jars and be sure to sterilize it. Then we finally roll up the lids and store in a cool place. Applesauce is very capricious because it is subject to the fermentation process. But sterilization allows you to preserve this product for a long time.

Puree in a juicer

You can use a juicer to soften fruits. Cut the apples into slices and remove the seeds. We place them in the upper part of the unit, intended for fruit. Pour water into the lower section and place the container on the fire. The process is reminiscent of juicing technology. When the apples are steamed, make a puree by rubbing the fruit through a sieve. You can use a blender for this. If the peel bothers you, you can remove it right away, even if you put sugar-free applesauce into jars for the winter, sterilize it and put it in the refrigerator.

Sweet puree

This recipe is for those who like sweeter desserts. We will not add sugar, but replace it with condensed milk. You will need 5 kilograms of apples, a glass of water and a can of good condensed milk. Peel and seed the fruits and cut them into pieces. Then put them in a pan with water and cook for about half an hour. The apples should become soft. It is necessary to ensure that they do not burn, otherwise the taste will be spoiled. Make puree from apples using a blender, then bring the mixture to a boil. Add condensed milk and cook for another 5 minutes. Place the resulting sugar-free applesauce into sterilized jars for the winter.

If you want to slightly improve or change the taste of the puree, add citric acid. This will be appropriate when used. Cinnamon also goes well with these fruits. For one kilogram of apples you will need only half a small spoon of this spice, and the taste will be very rich. You can also combine apples with other fruits, which will appeal to children. The sugar-free recipe is suitable for the diet of young children and people for whom this product is contraindicated. But sugar can be replaced with honey, only in small quantities. Making puree is not that difficult, and if you use your imagination, you can make an excellent dessert.

: this and the others are delicious. But all these recipes include some amount of sugar, some more, some less. Today we turn to people who, due to various circumstances, do not consume sugar.

I offer you recipes for homemade apples without sugar. They are tasty and healthy; if desired, they can be sweetened before use by adding fruit sugar, xylitol, sorbitol, licorice root and other sugar substitutes to taste. Such apple preparations without sugar can be stored in the apartment in winter.

Apple juice without sugar

Extract the juice using a juicer. Pour the juice into an enamel pan and put on fire. Bring to a vigorous boil, but do not boil, pour the juice into sterilized jars and seal. Wrap up.

Canned apples without sugar recipe 1

Peel the apples and cut them into slices, place them in two-liter and liter jars. Fill the jar to the top with boiling water (without sugar) and cover with a lid, leave for three minutes, then drain the water and fill with boiling water again. After repeating the procedure three times, roll up the lid of the jar.

Apples, canned without sugar recipe 2

Peel the apples, remove the core and cut into slices. Blanch in boiling water for 3-5 minutes, cool. Place in sterilized jars up to the hangers and fill with hot water. Cover with lids and sterilize: liter - 20 minutes, 2-liter - 30 minutes, 3-liter - 55 minutes. Roll up.

Apple jam without sugar

For 1 kg of apples - 200 g of water.
Cut the apples into pieces, add water and boil for 10-15 minutes, stirring continuously, then rub through a sieve. Cook the resulting puree until it thickens well, making sure it doesn’t burn. Then, while warm, place it in sterilized jars and, closing with boiled lids, pasteurize half-liter jars at a temperature of 100°C for 151 minutes, liter jars for 20, 3-liter jars for 30 minutes. Apple jam can be stored for a year.

Apple marshmallow without sugar

Peel apples of any degree of ripeness, cut into slices, place in a saucepan, add a little water to the bottom, cover with a lid and boil over low heat, then cool and rub through a colander. Grease the surface of the kitchen board with a very thin layer of vegetable oil and rub it in thoroughly with a dry gauze swab. Spread the applesauce on the board in an even layer (no thicker than 0.8 cm - otherwise it will take a long time to dry) and place it in the sun or draft. On the second day, when the puree dries a little, the board can be placed at an angle.

After three days, pry the dry marshmallow with a knife and remove it from the board. This apple napkin should then be hung on a rope for 2 days. For long-term storage, fold the marshmallows into a stack, sprinkle them lightly with powdered sugar, roll them tightly into a roll, put them in a plastic bag and place them in the refrigerator.

Apple puree without sugar

Place well-washed apples, cut into small slices without cores or stems, into a saucepan with a little water poured into the bottom, slowly steam under the lid until they become soft, then rub through a sieve and bring to a boil again. Pour the finished puree into well-washed and boiled jars and roll up. The puree is used to prepare jelly and sauces for dessert, meat and Lenten dishes.

Antonovka soaked in jars

Wash medium-sized apples of the Antonovka variety and place tightly in jars. Prepare the filling: mix juice and cold boiled water in a ratio of 1:2 or 1:3 (to taste). Pour the apples, put wooden sticks in the jars crosswise so that they press the apples and prevent them from floating. The filling should be 4-5cm higher than the apples. Cover with plastic lids. Keep refrigerated.

Apple-pumpkin puree without sugar

1 kg apples, 1 kg pumpkin, 1 teaspoon lemon or orange zest, sugar as desired.
Steam sour apples, cut into slices, and pumpkin, cut into pieces, in a steamer or juicer for 10-15 minutes until soft. When hot, rub through a colander or sieve, add zest or sugar to taste. Heat the puree while stirring to 90°C and pour it hot into half-liter jars. Pasteurize for 10-12 minutes at 90°C.

The question “Do we need Polish apples” does not confront me. I am more concerned about another question: how to have time to process those apples that grew in the garden.

I don’t know the variety of apples in my garden. Very tasty, juicy, sweet with a slight sourness, not very large. Autumn variety, poorly stored, maximum two weeks. That’s why I make puree for the winter without sugar.

I wash them thoroughly and immediately discard spoiled ones.

I cut the apples into slices and remove the middle. I don't peel apples. I put the slices in a saucepan (I have a three-liter one). Add 300 grams of water (or better yet, apple juice) and bring to a boil over low heat.

When heated, apples release juice, usually it covers all the apples, and they cook in their own juice. If the juice has not covered all the apples, after boiling you need to carefully mix them so that everything cooks evenly. Cook the apples until soft; after boiling, this will take about five minutes (depending on the variety and ripeness of the apples). All the juice is absorbed into the apples, leaving no free liquid in the pan.

After boiling, the apples become soft. We rub them through a sieve. If you have a food processor with a puree function, this will take one or two minutes.

We get such a delicate honey-colored puree; in appearance and taste, this is the same puree that we usually buy for small children.

The peel remains on the sieve, I throw it away

I transfer the puree into a saucepan, cover with a lid, bring to a boil, and boil for one minute. I remove it from the heat, pour it hot into sterilized jars and seal it up.

My kids love to eat this applesauce for breakfast.

If you have a large harvest of apples, prepare several jars of this puree, you won’t regret it.

It is very difficult to estimate the cost of a serving, because I don’t buy apples, and prices at the market are very different. If we take the price of apples as 50 rubles. per kg, then the cost of a 650 gram jar will be about 70 rubles. One jar is enough for several servings.

Cooking time: PT00H30M 30 min.

Approximate cost per serving: 20 rub.