Apples mashed with condensed milk for the winter. Applesauce with condensed milk “Nezhenka”

Apple jam for the winter is the easiest way to prepare fruit for future use; all you need is fruit and sugar. There is still debate about the homeland of this dish, some call the Far East, others even call the Roman Empire. But the name is known for sure; it, like the sweet, aromatic apple brew, was invented by the Poles.

How to cook apple jam for the winter?

Apple jam for the winter requires only water and sugar, but you can get by with honey, adding other fruits, berries or citrus fruits. Cinnamon, vanilla and ginger add an original flavor; with each new option you get a completely different treat. You can combine all the spices, adding a little at a time, but tasting first. Apple jam for the winter will be successful if you take into account simple recommendations.

The brew will thicken faster if you do not cover it with a lid during the last minutes of cooking.
To increase the evaporation area, you need to cook in a wide container.
Check readiness by dripping onto a plate; if it does not spread, then you can pour it into jars.
Jars with ready-made jam must be turned over and wrapped until they cool down.

Apple jam for the winter - a simple recipe

The easiest way to prepare apple jam is through a meat grinder; for the winter this is the most convenient and fastest way. If you follow the recipe, fiber, pectin and beta-carotene are preserved, which is very important for the body when there are few vitamins. There is a recipe for making simple apple jam for the winter; you can eat it right away or roll it up for future use.

Ingredients:

apples – 1 kg;
sugar – 0.5 kg;
water – 100 ml.

Preparation

Add water and boil.
Cook until soft.
Grind in a meat grinder.
Mix with sugar.
Cook over low heat for 40-50 minutes, stirring constantly.
Pour into jars and roll up.

Many housewives add sugar based on their taste, because if the fruit is sweet, its amount can be reduced. But you can’t reduce it by more than half either, as the delicacy may turn sour. It is also important to take into account that during cooking the concentration increases greatly. Another simple one or in pieces.

Ingredients:

apples – 1 kg;
sugar – 1 kg.

Preparation

Peel the apples from seeds and cut them.
Add sugar and set aside for an hour.
If there is not enough juice, add half a glass of water.
Bring the mixture to a boil, cook, stirring, for 30-40 minutes.

To prepare delicious apple jam at home for the winter, it is also important to choose the right type of fruit. Apples need to be sour or sweet and sour; summer varieties are not recommended, they boil too quickly into mush. For a thicker brew, gelatin is needed; such a treat is prepared faster and stored longer. If the apples are soft, you don’t have to chop them too much, this will significantly speed up the work.

Ingredients:

apples – 0.5 kg;
sugar – 100 g;
gelatin – 1 tbsp. l.;
water – 1.5 tbsp.

Preparation

Peel the apples and cut into slices.
Pour gelatin with warm water and set aside for 15 minutes.
Pour water over the fruits until they are completely covered.
Boil, cook for 20 minutes.
Add gelatin to thick apple jam for the winter and stir.
Cook for another 15 minutes.
Place into jars and roll up.

An original recipe for apple jam for the winter - with cinnamon. Fruits go well with this additive, but it is very important not to overdo it so as not to overwhelm the taste of the fruit. For aroma, you can also add vanilla, cloves or lemon or orange zest. Nutmeg will add a spicy note. The zest is used both fresh and dry. You don’t need to peel the apples; they contain a lot of valuable vitamins.

Ingredients:

apples – 1.5 kg;
sugar – 750 g;
zest – 1 tsp;
cinnamon – 1 tsp;
ginger – 0.3 tsp;
citric acid – 0.5 tsp.

Preparation

Peel the apples and grind them.
Mix with zest, boil, cook for 10 minutes.
Add sugar, simmer for 15 minutes over low heat.
Add cinnamon, citric acid and ginger.
Stir, cook for 20-30 minutes.
Pour the apple jam into jars for the winter and roll it up.

If you are lucky enough to have a very rich fruit harvest, you can make apple jam for the winter without sugar. The most difficult thing in cooking is to constantly stir the fruit so as not to burn. Therefore, it is recommended to use pans with a thick bottom, preferably a cast iron cauldron or a stewpan. You only need to stir the brew with a wooden spatula or spoon. You can add ginger for flavor; if you don’t have powder, finely grated fresh ginger will do.

Ingredients:

apples – 1 kg;
water - 250 g.

Preparation

Peel apples from seeds, cut into slices, add water.
Cook, stirring, for 15 minutes.
Cool, grind through a sieve.
Boil over low heat until thickened, 15-20 minutes.
Place apple jam without sugar into jars for the winter.
Pasteurize for 20 minutes.
Roll up the lids.

Apple jam for the winter in the oven - recipe

If you don’t have the time or desire to bother with constant stirring, you can use the oven. Making jam this way is much simpler and more convenient, and the dessert will be thick and aromatic. If you suddenly don’t have any lids on hand, there is an easy way to do without seaming. To do this, the jam is boiled down until it starts to pull away from the walls of the pan. Then they put it in jars, cover with gauze, and cool. Then the gauze is removed, covered with wax paper soaked in vodka, and tied with thread.

Ingredients:

apples – 1.5 kg;
water - 250 g;
sugar – 700 g.

Preparation

Peel the apples from seeds, cut into pieces, add water.
Cook until soft for 10-15 minutes.
Grind into puree through a sieve.
Mix with sugar.
Place in the oven preheated to 200 degrees.
When it boils, reduce the temperature to 80 degrees.
Cook for 3 hours.
Place into jars and roll up.

A very tasty apple jam for the winter is made from apples and oranges. Even overripe and wrinkled fruits are suitable, because you still need to grind them. The main thing is that there are no spoiled ones. You should not take winter varieties that have little juice and aroma. Citrus adds a spicy note and enhances the taste. If you need sourness, add lemon.

Ingredients:

apples – 3 kg;
oranges – 2 pcs.;
sugar – 1.5 kg.

Preparation

Wash and cut the apples.
Peel the oranges.
Grind in a meat grinder, if there is not enough juice, add half a glass of water.
Add sugar to apple and orange jam for the winter.
Boil for 30-40 minutes.
Place into jars and roll up.

Apple jam with condensed milk for the winter

To correctly assess the thickening process, you need to look at the grooves from the spoon on the boiling jam. If it immediately disappears, you need to simmer it on the fire, but if it fills slowly, it’s time to pour it. It’s worth trying the favorite recipe of all those with a sweet tooth - for the winter.

Ingredients:

apples – 5 kg;
sugar – 1 tbsp;
condensed milk – 250 g;
water – 1-2 tbsp.
vanillin – 15 g.

Preparation

Peel the apples and grind them.
Add sugar, water, vanillin.
Cook, stirring, over low heat for 2 hours.
Add condensed milk and place.
Simmer for another 10 minutes.
Pour into jars and roll up.

Fans of fruit mixes will like it for the winter; it has a dark color and rich taste. Any variety of plum is suitable, apples need sweet and sour, Antonovka is best. It is better to grind the fruit through a metal sieve, but a blender and a meat grinder will do.

Ingredients:

apples – 1 kg;
sugar – 1 tbsp;
plums – 0.5 kg.

Preparation

Peel and cut the apples.
Remove seeds from plums or make cuts.
Pour in 0.5 cups of water and boil.
Cook until soft.
Cool, grind, remove skins.
Cook, stirring, for 30-40 minutes.
Place into jars and roll up.

Apple jam for the winter in a slow cooker - recipe

Easy and quick to prepare for the winter. It is advantageous in that the delicacy does not burn, does not require constant attention, and reaches the desired condition on its own. The hostess only needs to set the desired mode and monitor the consistency of the sweet dessert. This recipe can be cooked with the addition of other fruits or berries.

Ingredients.

In certain regions, under favorable conditions, the apple harvest is rich. You can use them to prepare baked goods, various desserts, preserve them for the winter, add them to salads and freeze them for compotes. Or you can prepare a puree with the euphonious name “Nezhenka”, which will appeal to every family member.

The process of preparing applesauce involves the addition of a special, “secret” ingredient - condensed milk. Thanks to its homogeneous structure and special aftertaste, the puree can be stored for a long time and does not lose its flavor.

Puree from apples and condensed milk is not a discovery in cooking - earlier in Soviet times, a similar product was sold freely on store shelves. Now it can be prepared from homemade products, using only high-quality ingredients. Applesauce can be used as a healthy snack.

Product benefits

Applesauce with condensed milk is much more economical than store-bought. The cost of a store-bought product is equal to the price of two to three kilograms of apples, which is quite expensive.
“Sissie” can be prepared for future use for the winter, rolled into jars and stored in a dark and cool place away from children. At the same time, its quantity will be enough not only for complete complementary feeding of the child, but also for other purposes.
Like any other jam, the recipe is easy to prepare - even a beginner or an inexperienced housewife can handle it.
By preparing puree at home, you can be sure of its quality.

Traditional puree recipe

For the “Nezhenka” recipe, only ripe fruits of sour or sweet and sour varieties are suitable. Apples with condensed milk must be ground as finely as possible so that the substance comes out light, tender and silky.

Apples - 5.2 kg;
Distilled water - 0.5 l;
Condensed milk - 1.5 cans;
Granulated sugar - 1/2 cup.

Even slightly damaged fruits are suitable for cooking; they must be thoroughly washed under water and then peeled. Using a sharp knife, remove the pulp from the seed boxes. Cut the apples into small pieces and pour into a thick-bottomed container for stewing. Pour in water and put on low heat for about 1-1.5 hours. The slices should become soft and steamed.

Once ready, puree the apples using a blender or steel sieve. Return the puree to the pan, add condensed milk and stir. Add sugar and cook for another twenty minutes. Place the jam into prepared jars and roll up.

Pear and apple puree with condensed milk

In addition to apples, you can cook other non-juicy fruits and combine flavors. This recipe calls for mixing apples and pears.

Wash the pears and apples, dry with napkins, and remove the core. Cut the resulting pulp into small cubes and place in a thick-walled container. Simmer the fruit over low heat, then puree using a food processor. Add sugar and condensed milk to the puree once again put on fire. Stir, after twenty minutes pour the jam into portioned jars and roll up.

"Nezhenka" without sugar

This recipe does not use granulated sugar; the sweetness is achieved by choosing sweet varieties of apples and sweet condensed milk.

Wash the fruits, dry them and prepare them for further heat treatment. During stewing, add the specified amount of water to further soften the apples. Cook them over low heat for one hour, then grind them to a puree and return them to the pan. Pour in condensed milk, stir. Pour the hot puree in the form of jam into jars, seal and wrap until it cools completely.

You can cook “Nezhenka” not only on the stove in the traditional way, but also as a puree in a slow cooker. At the same time, time is saved significantly, and the process does not need to be constantly monitored.

Ripe apples - 4.5 kg;
Refined sugar - 250 g;
Condensed milk - 400 g;
Water (distilled) - 100 ml.

Cut off all damage to the apples, remove the core and other unnecessary parts. Cut the pulp into slices and place in a multicooker bowl. Pour stewing water into the fruits and turn on the mode for 50 minutes. When the allotted time is up, puree the apples, mix with condensed milk and sugar and bring to readiness. Roll the jam into jars.

If during stewing the apples gave too little juice, you can gradually add water in small portions. If this is not done, the mass may burn and become inedible.

We invite you to make friends with simple recipes for making applesauce at home. This puree is suitable for those who are already tired of the standard version of apple jam. The most interesting thing is that your children will definitely like it. It’s very easy to prepare with condensed milk for the winter. You can use it as a filling for pies, pancakes and other baked goods.

Recipe No. 1. “Nezhenka” puree

To prepare this apple puree we will need:

2.5 kg apples;
half a can of condensed milk;
1/2 tbsp. water;
a quarter cup of sugar.

The recipe for “Nezhenka” puree with condensed milk involves three stages. The first thing we do is fruit processing. Peel the apples and cut them into small pieces. Place it in a saucepan, pour water somewhere on top of your finger, and place it on the stove. Simmer all this for about half an hour over low heat until semi-soft. It is very important to stir constantly so that the apples do not burn.

If you see that the apples are starting to boil, add sugar, mix well, and let it boil. Add condensed milk. Let's taste it. If you have a sweet tooth, you can add more condensed milk or sugar, or both. The mixture should boil for another 5 minutes, after which, using a hand blender, beat it until smooth. Next, put the puree into sterile jars. Close it, wrap it in a warm blanket and wait until it cools down completely.

Recipe No. 2. no sugar

Applesauce with condensed milk for the winter can be prepared without sugar. You only need apples (4 kg) and condensed milk (1 can).

Wash the fruits thoroughly and cut into slices without the core. Place in a saucepan and add water (to cover completely). Cook until soft. Let it cool. We rub the apples through a sieve. Pour condensed milk into puree. Place on the stove again and heat, stirring continuously. Pour into small jars, sterilize for 30-40 minutes from the moment of boiling. Let's close. Let cool, turning upside down.

Recipe No. 3. Puree in a slow cooker

You can also make applesauce with condensed milk in a slow cooker. The recipe in this case does not contain sugar, like the previous one. We take:

4 kg apples;
300 g condensed milk;
glass of water.

If you have such a wonderful helper at home as a multicooker, it would be a sin not to use it. To begin with, we will use it to sterilize small jars in which apple puree with condensed milk will be stored. To do this, place the washed jars in the bowl, pour water into them, cover with lids, and fill the water up to the maximum mark of the bowl. Close the lid of the device, turn on the “Steam” program, set the timer for 40 minutes. Dry the jars.

We clean the apples from the skin and seeds. Cut into small pieces and place in a slow cooker. Pour out the water. Set the “Extinguishing” program for 40 minutes. Stir the apples several times during cooking. To ensure that the fruits have the desired consistency for puree, beat them with a blender. Next, put it back into the bowl, pour in the condensed milk and simmer for another 10 minutes. Pour the finished yummy into jars and roll up.

Recipe No. 4. Condensed milk puree

We suggest making applesauce with condensed milk, the recipe for which does not contain store-bought condensed milk. But among the ingredients there is natural milk and sugar, which will be a worthy replacement. And most importantly, the taste of such a delicacy cannot be distinguished from puree containing condensed milk from the store! A very big advantage of this yummy is that if you beat it with butter (a small amount), you can get a very original and interesting cream for a homemade cake. For the puree we need:

Preparing this applesauce with condensed milk for the winter is very simple. As usual, we clean the fruits from skins and seeds. Cut them into slices, sprinkle with soda, and leave for two hours. Don't worry about the soda; you won't notice its taste. But it will help soften the fruits so that they transform into a homogeneous mass along with milk and sugar.

When two hours have passed, wash the apples thoroughly under running water. Place in a saucepan, add sugar and milk. Cook over low heat for two hours.

Divide the resulting mass into small portions and beat with a blender. Alternatively, you can rub it through a sieve. This is at your own discretion. Put it on the stove again, let it boil, cook for 10 minutes.

Pour the “condensed milk”, that is, our apple puree, into sterile jars, roll it up, turn it upside down and cool.

A few final words

You are convinced that it is not difficult at all. And the presented recipes do not require any special expenses. But the most important thing is that you can convince even the most inveterate whims to eat such a tasty treat. And even if your child doesn’t like apples, he can get at least a small portion of these healthy fruits and the vitamins they contain with puree.

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 like peeled, cut and very sweet apples. If you don’t always have time to prepare fruit, and don’t have sweet varieties on hand, this applesauce will come to the rescue.

You just need to take the jar out of 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 only you had apples on hand. But, for example, at our dacha we don’t have varieties of apples that store well.

Therefore, in the summer and early autumn, I always put away applesauce with condensed milk for the winter for the child: this way I am sure that I am using 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 prepare applesauce with condensed milk for the winter - I’ll tell you everything in detail and step by step.

Ingredients:

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

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

How to prepare applesauce with condensed milk for the winter:

To prepare the puree, choose ripe apples of any variety. Lightly crushed fruits are suitable, as long as they are not spoiled.

We wash the apples in cold water. Peel the apples, cut them into 4 parts and cut out the core. Carefully cut out all crushed and damaged areas.

Since apples quickly darken in air, dip the peeled apple pieces into a salty solution (10 g of salt per 1 liter of water). There they remain until all the apples are prepared. Remove the apples from the salty solution, place in a colander, and then cut into small pieces of any shape.

To cook the puree, choose a wide pan with a thick bottom, preferably made of stainless steel. I don’t recommend using an enamel pan - the puree will burn in it. Pour water into the bottom of the pan and add finely chopped apples. Cover the pan with a lid and put on fire.

Over high heat, bring the water to a boil (we will hear a characteristic hissing sound), then reduce the heat to minimum, cover with a lid and simmer the apples for 20-30 minutes. Periodically, approximately every 5-7 minutes, stir the apples. The stewing time for apples depends on their variety and the size of the chopped pieces. Therefore, the benchmark for readiness is that all the pieces should boil and 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 the applesauce and mix thoroughly. The indicated amount of sugar is sufficient for sour apples (such as “Putinka”). For sweet apples, the amount of sugar can be reduced by 1/3.

Place on the fire and bring to a boil - over high heat, stirring constantly.

Then reduce the heat to the lowest setting and cook the puree for another 5 minutes, stirring so that the puree does not burn.

When preparing supplies for the winter, many parents forget about feeding the youngest members of the family. Of course, it is much easier to buy ready-made baby food in a store or pharmacy without bothering yourself with preparing it. But making your own vegetable and fruit purees is not only tasty and healthy. Here you can be confident in the quality of the product being processed, the sterility of the utensils and other items used. Plus, homemade baby food with love is much cheaper.

How to make dessert

A children's favorite treat in winter is “Nezhenka” apple puree. A winter recipe for a fruit “delicacy” for children has become so popular that it can be seen in many culinary publications.

Applesauce contains cored fruits that have been heat-treated. The peel, if desired, can be peeled, but it is practically not felt in the prepared dish. It will only give the finished dish a rich color and aroma.
Depending on the type of fruit, degree of acidity and additional ingredients used, there are a huge number of recipes for children's delicacies.
Let's look at one of the most popular recipes.

To prepare you will need:

4 kg medium apples,
1 can of condensed milk,
1 glass of drinking water,
3 tbsp. Sahara.

The fruits are washed well, dried and cored. Blackened or rotten areas also need to be removed. Then the apple is finely chopped and placed in a tall enamel bowl.
When all the fruits are processed and cut, they are poured with a glass of water and covered with sugar. The consistency of the future puree is quite thick. Therefore, you should immediately stock up on a wooden spoon so that in the first stages the mass does not stick to the dishes and burn. Place the container with the ingredients on low heat and bring to a boil, remembering to stir occasionally.
The pieces are cooked under the lid until they turn into crumb. Next, remove the container from the stove and allow it to cool naturally.
At the next stage of preparing Nezhenka puree, you will need a sieve, meat grinder or blender.
The resulting boiled mass is ground and placed again in an enamel bowl. Add a can of condensed milk to the chopped fruit and mix well.
The finished mass is sent to the fire, brought to a boil and left to cook for about a quarter of an hour. After time, the finished delicacy is placed in jars.
Glass jars must first be prepared - put for sterilization. Typically, this process takes about 30 minutes.
The apple mixture is poured into a hot bowl and screwed on with a lid.
When the puree is all distributed, the jars are placed in a row for convenience and covered with a warm blanket for a day. The next day, the treats can be put away in a dark, cool place, where they will be stored until late spring.

Applesauce “Nezhenka” prepared with the addition of condensed milk should be introduced into the baby’s diet carefully, starting with 1 tsp. per day. Condensed milk is considered a common allergen. Therefore, it is important to monitor the baby’s reaction in the first days of complementary feeding.

Sweet apple recipe

At home, you can prepare applesauce for the winter without adding sweeteners. For this, the sweetest apples are taken. The cooking technology for this recipe is greatly simplified.

Method for preparing apple puree “Nezhenka”:

Rinse the fruit well and remove the core and peel.
Cut the washed apples into small pieces.
Place the slices in a cooking container and bring to a boil.
Pass the softened apples through a sieve or beat with a blender.
Bring the resulting puree to a boil again, adding a little boiled water if necessary.
The resulting apple mixture is placed in sterilized jars and rolled up.

The dietary recipe for a healthy apple delicacy is so simple that even an inexperienced housewife can handle it. No need to worry about preparations - everything works out on the first try!

Useful properties of treats and little tricks

It is known that apples contain a huge amount of vitamins and minerals that are so necessary for a growing child's body. But what remains in their fruits after processing?

Organic acids are important elements that are of great importance in the first year of a baby’s life. They have a beneficial effect on the digestive system, promote the production of new enzymes and strengthen the immune system. Therefore, it is extremely important to pamper your child with a tasty and healthy dish during the season. Properly prepared applesauce is consumed with great appetite by both children and adults in winter.

To prevent the preparation of applesauce “Nezhenka” from bringing back bad memories, you need to use some tips. Following the recommendations will allow you to quickly and without hassle stock up on your favorite delicacy and enjoy the delicious taste all winter.

Here's what to consider:

It is best to choose a pan or bowl with a thick bottom - this aspect will prevent the applesauce from burning, and the consistency during cooking will be uniform and without burns;
The smaller the apples are cut into pieces, the faster the puree will be prepared;
if there is a danger of an allergic reaction, then condensed milk can be completely replaced with granulated sugar;
if you use only juicy and sweet apples, then you may not need sugar;
Sealing is best done in small containers - open natural puree can quickly spoil.

The amazing taste of the ready-made recipe for winter apple puree “Nezhenka” for children is so amazing that there is no need to improve it with additional ingredients. Apple delicacy can be added to various desserts, cottage cheese casseroles or pancakes.

The opened jar is stored in the refrigerator to prevent rapid spoilage of the product.
For those who seriously care about and strive to maintain the health of their babies, recipes for homemade applesauce “Nezhenka” are a real find!