Fruit preparations are a good help in winter cooking. Applesauce both adults and children love it. This is both an independent dish and good addition for porridge, addition to pies, base for dessert.

Preparing apples for puree

For preservation, it is recommended to choose late-ripening varieties of apples. If you give puree to your baby, you should not take fruits with red skin - they provoke allergies.But yellow and green are the most recommended in this case.

Before cooking the puree, all cooked apples are washed and carefully sorted, removing damage. Then the skin is peeled, the seeds and stalks are removed. Cutting the fruits into small pieces, they are immediately placed in a thick-walled pan with water. To prevent the apples from darkening, acidify the water with lemon.

The best applesauce recipes for the winter, like in childhood

Preparing puree is not difficult; even a novice housewife can handle this procedure. Don't limit yourself to just one simple recipe– apples go well with other fruits and vegetables. Therefore, you can safely experiment with creating your own original recipes, using the ones below as an example.

• Apples -2 kg
• sugar -1 cup (optional)

Water should cover the apples no more than 3 cm. The algorithm for preparing puree is as follows:

• Place the pan on low heat and boil for 15 minutes;
• the softened apples are removed and rubbed through a fine-mesh sieve;
• the puree with the juice released from it is put back on the stove and brought to a boil;
• immediately packaged in hot, dry jars and sealed.

Cool upside down, covering the container with puree with a thick blanket. If you want to get a sweet mass, then add sugar - a glass of the product for 2 kg of apples. Then the puree is removed from the stove not at the moment of boiling, but allowed to boil for another 15 minutes.

The puree according to this recipe fully lives up to its name - it turns out so tender and airy. Apples are prepared in the usual way and placed in a saucepan with a thick bottom, adding a little vanilla. The next steps are:

• apples are filled with water - 2 cups per 5 kg of fruit;
• sprinkle with sugar (1/2 – 1 cup); the amount depends on the acidity of the fruit;
• simmer with constant stirring until the apples soften;
• beat with a mixer or blender;
• pour in condensed milk (the whole jar);
• simmer slowly for 5-10 minutes until the mass becomes homogeneous.

Packed, sealed and cooled traditional way. You won’t be able to pull any child’s ears off this dish.

Without sterilization

You can make puree without sterilization, but only in small quantities. Even if the prepared apples will not be boiled, you will still have to blanch them. And it is best to do this in a water bath.

For this recipe, there is no need to chop the fruits - just divide them into halves and sprinkle with lemon juice. It is not recommended to steam fruits for a long time - 2-3 minutes are enough to make them soft. The less apples are exposed heat treatment, the more useful substances will be preserved in them.

Next, beat the fruits with a blender into a fluffy mass and rub through a sieve. Sugar is added to the finished puree to taste (or you may not add it), a little cinnamon or vanilla. This preparation goes well with purees from other fruits.

For children without sugar

As complementary foods, infants are given various purees that can be prepared at home. You should first stock up on small jars of mayonnaise or baby food.

• prepared apples (1.5 kg) are cut into quarters;
• boil for 15 minutes in water (450 ml);
• Place the apple mass in a blender bowl, add the juice from one lemon and beat;
• Packed in jars, sterilized for 10 minutes and rolled up.

You can combine an apple with carrots - you will get an excellent dish for the first feeding. When giving puree to a baby, it is recommended to dilute the mixture with breast milk at first so that the child’s body can more easily adapt to the new food.

Banana puree

And this puree is not canned, but is used freshly prepared as a nutritious dish for infants:

• 1 apple is boiled for 5 minutes and then pureed;
• Peeled banana is mashed separately;
• After mixing the ingredients, beat with a blender.

Before giving your baby apple-banana puree, dilute it with 1 tbsp. breast milk or mixtures.

In a slow cooker

Multicookers have already firmly established themselves in the kitchens of many housewives - dishes prepared in them are considered more healthy. So the puree prepared for the winter using this unit retains its properties as much as possible.

• prepared and finely chopped apples (1.5 kg) are placed in a multicooker bowl;
• pour in a glass of water and turn on the “Stew” program for 1 hour;
• transfer the apples to another container, let them cool, and then grind them through a sieve;
• the puree is mixed with a glass of sugar and returned to the slow cooker;
• Once again keep in the stewing mode, but only 10 minutes.

Mashed potatoes packaged in jars can be safely stored at room temperature.

This dish turns out interesting in color and very appetizing. The combination of two fruits makes the taste unusual and the puree healthy. To prepare it, take 1 kg of apples and pumpkin, a glass of sugar and 5 g of orange zest.

• the ingredients cut into small cubes are steamed until soft;
• then beat the mass with a blender and place it in a saucepan;
• adding zest and sugar, boil for 10 minutes;
• Packed in jars, sterilized for 20 minutes.

You can do without sterilization if you prepare the puree in a slow cooker.

Puree with wine

It's pretty original recipe preserved apple mass - it contains red wine.

• 1 kg of peeled and chopped apples is covered with granulated sugar (0.7 kg);
• sprinkle with red wine (2 tbsp) and let it brew until the fruits are covered with their own juice;
• cook over low heat until the apples take a puree form;
• Having cooled the mass, it is whipped with a blender and then packed into jars, after which it is sterilized.

Despite the fact that wine is used in the recipe, children can safely give this puree.

Everyone has their own taste preferences, so don’t stop at the above recipes. You can try the following combinations of ingredients in one puree:

• 3.5 kg of apples and 1 kg of pitted prunes;
• apples (1 kg), boiled in cream (0.5 cup);
• mix apple puree (700 g) and cherry puree (150 g);
• Carrot, apricot and apple puree are perfectly combined in one mass;
• the combination of strawberries and plums with apples gives an unusual taste;
• Quince will add an unusual aroma to apple and pear puree.

Each option can be prepared using any of the methods described - in a saucepan or slow cooker. Whether to add sugar or not, and in what quantity, each housewife decides for herself. Here, apple varieties are usually taken into account - if they are sour, then sugar will come in handy.

Made for the winter delicious preparation, the housewife can pamper her family with unusual desserts and seasonings based on applesauce.

Seasoning for meat dishes

From apple mass (600 g) in combination with plum puree (200 g), prepared without sugar, a good seasoning is obtained, reminiscent of Tkemali in taste.

• Having combined both masses, add a glass of sugar and put on fire;
• the puree is boiled down to 1/5 of the original volume (over low heat and with constant stirring);
• sift 1 g of cinnamon, 0.5 g of ginger and cloves.

Spices are added to the boiled mass, mixed well and immediately packaged in jars.

Spicy sauce

This recipe will make an excellent addition to salads, appetizers and side dishes.

• Place the canned apple puree in a saucepan and bring to a boil;
• add a little butter, a few grains of cloves and a pinch of grated ginger;
• After mixing well, remove from heat, cool slightly and beat with a blender.

Serve chilled in a gravy boat.

Spicy puree

Applesauce makes a great savory snack. To do this, dilute the same amount of vinegar in a quarter glass of heated water (it’s better to use apple cider vinegar) and let it brew for an hour and a half.

Then the liquid is heated again and 2 tablespoons are poured into it. mustard powder. This mass is mixed with canned apple puree and infused in the refrigerator. The resulting sauce will be an excellent addition to meat dishes, but you can also spread it on bread to make spicy sandwiches.

To prepare this dessert you will need 1 kg of ready-made applesauce, 3 eggs and 50 g of powdered sugar. If the preservation was prepared without sugar, then you need to take it (0.5 kg).

• the puree is placed in an enamel bowl and, if necessary, sugar is added;
• beat with a blender for 15 minutes;
• add separately beaten proteins and mix again.

The mass must be beaten until it turns light. The degree of readiness is checked on a saucer - a drop of puree should not spread. Next comes drying in the oven in low forms covered with parchment. For 12 hours the temperature is maintained at no more than 70°C.

The readiness of marshmallows (as well as pies) is determined using a match (or a wooden toothpick). If it remains clean when removed from the marshmallow, then the dessert is ready. It is removed from the mold, cut into small rectangles and rolled in powdered sugar.

Mousse jelly

For this surprisingly tender dessert, it is better to take 350 grams of canned sugar-free puree. The mousse is prepared according to this recipe:

• 10 g of gelatin (you can take 1 tsp of agar) dissolve in a quarter glass of water;
• Beat 2 egg whites with fructose (2 tbsp);
• when the egg mass becomes fluffy, add puree and continue beating;
• gelatin is slowly poured in during the process.

The whipped mass should double in size and have a stable consistency. The jelly is poured into molds and placed in the refrigerator to harden completely.

How to serve puree in an original way

Children love sweets very much, but they may refuse regular applesauce. In this case, it’s worth showing your imagination and decorating the dessert in an original way.

• a glass of chilled cream is whipped into a fluffy foam;
• Place 3 tbsp on the bottom of the bowl. puree;
• the next layer is soft cookies broken into pieces;
• Next, spread the cream.

So, layer by layer, alternate the ingredients until the bowl is full. Everything is covered with beautifully placed cream on top. All that remains is to sprinkle with grated chocolate and put in the refrigerator for half an hour. This dessert can become a decoration for a children's holiday feast.

In order for apple puree to be tender and tasty and to last for a long time, the housewife must adhere to the following rules:

• It is better to prepare a lot of sweet varieties without sugar;
• It is advisable to boil the applesauce for no more than 15 minutes;
• when cooking, use only a thick-walled pan (or basin), then the puree will not burn;
• You should not cook large volumes at once - in this case the mass will not cook evenly;
• if a combination of ingredients is intended, it is better to puree them separately and then mix;
• you need to beat the mixture after it has cooled;
• packaging into jars is carried out only in hot form; at the same time, the jars themselves must be well heated;
• lids must be sterilized; they must be wiped dry before putting them on the jar, otherwise mold will form during storage;
• store applesauce at low temperature, away from sun rays(in the pantry or cellar).

It is better to pack the finished puree in small containers. But then the mass must be sterilized in a pan of water or in a preheated oven. After opening the jar, the product does not last long, and uneaten puree will have to be thrown away after 3 days.

Nezhenka applesauce - an unforgettable taste of childhood: video

How to make applesauce at home for the winter: video

Apples are a valuable source of vitamins and microelements, useful to the body, which are so lacking in winter. Having worked a little in the fall on preparing preserves, the housewife will significantly enrich the diet of her household during the cold season.

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 standard option 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. Recipe in 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.

Peel the apples and remove 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 a worthy replacement. And most importantly, the taste of such a delicacy cannot be distinguished from puree containing condensed milk from the store! Very big advantage this yummy is that if you beat it with butter(in 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. Yes and special costs The recipes presented are not required. 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 does not like apples, he can get at least a small portion of these healthy fruits and the vitamins they contain with puree.

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

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

Wash the apples and peel them.

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

I cut the apples into slices.

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 chop the softened apples using a blender.

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

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

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

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

Applesauce with condensed milk is ready for the winter! I let the workpiece cool. I store this dessert in the refrigerator.

Bon appetit!

Apples - versatile fruit, which is combined with almost all components in the blanks. Apples are placed in canned tomatoes to add piquancy to the marinade (see), in assorted jam - they are combined with any berries, and even with condensed milk you get a great flavor! Apple jam with condensed milk will be an excellent preparation for the winter. Many people think that preparing such preparations will take a lot of time and this is a labor-intensive process. In fact, preparing apple sweets according to this recipe will take you very little time, and the result will exceed all expectations. We assure you, apple jam with condensed milk will be loved by both children and adults, 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 omitted from this recipe altogether.

How to prepare apple jam with condensed milk for the winter

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

Place the prepared fruits in a special saucepan with a thick bottom, fill with water and place on low heat. After boiling, cook in this way for 30-40 minutes. During this time they should soften.

Transfer the apple mass from the pan to a blender and grind to a pulp. If you don’t have a blender, then a sieve will come to the rescue - just rub the cooked apples through it. Or you can boil them until they turn into puree in the pan.

Pour the resulting mass back into the same thick-bottomed pan and fill with condensed milk. Place the pan on high heat and wait until the mixture boils, after which you need to reduce the heat and cook in this state for 7 minutes. If you use sugar in this recipe, add it about 5 minutes before adding condensed milk. During this time, the sugar will dissolve properly and begin to saturate our future jam. But this ingredient is only suitable if you like a more sugary taste.

Now all that remains is to package the sweet preparations in sterilized warm jars. Then immediately roll up the jars with lids, turn them over and wait until they cool completely at room temperature. Afterwards we put it in a cool, dark place. Apple jam with condensed milk is ready!

Do you want to quickly make apple jam? For you preparations: classic, in the oven and in the slow cooker!

• Jars must be sterilized for at least 30 minutes, lids - 2-3 minutes.
• Apple jam with condensed milk can not only be eaten in independent form, but also spread on bread and cookies. It is also useful in preparing various puff pastries, rolls and pies as a filling.
• When cooking, you must remember to stir the future jam, otherwise the dish will easily burn.
• To prepare this product it is better to take summer varieties apples This way the taste will be richer, and the fruits themselves will boil faster, which in turn will save a lot of time. Red-fruited apples will add brightness to such preparations, and the product will look even more appetizing. If there are none, then those fruits that are not suitable for eating in a raw state, for example, overripe ones, are perfect for harvesting.
• Apple jam with condensed milk is an excellent option for baby food.

Bon appetit!

Step-by-step recipes for making apple puree with condensed milk for the winter in a saucepan and slow cooker: options for tender apple puree with condensed milk and pumpkin, with and without sugar, with chocolate

2018-10-15 Marina Danko

Grade
recipe

665

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

1 gr.

1 gr.

Carbohydrates

14 gr.

69 kcal.

Option 1: Apple puree with condensed milk for the winter - a classic recipe

Sometimes unusual combinations of products give such an impressive effect that you are amazed that someone came up with such an idea. By mixing concentrated milk into the fruit mass, they achieve remarkable and original taste dessert.

Ingredients:

• 5000 grams of late apples;
• a jar of good condensed milk;
• 250 ml filtered water;
• half a glass of granulated sugar.

Step-by-step recipe for lush apple puree with condensed milk for the winter

We sort the selected fruits and wash them thoroughly. After peeling a thin layer of skin from the fruit, cut it into slices, removing the core along the way. Try to grab the partitions too.

Collecting the slices apple pulp In a large saucepan, add water and bring to a boil over intense heat. Reducing the heat to a moderate level, slowly simmer the mixture, covering it tightly with a lid.

As soon as the pulp becomes loose, remove the mixture from the stove and let it stand for ten minutes. Immersion blender, beat the contents of the pan until the consistency of puree. In the absence of a blender, the entire mass can be ground through a sieve with thin cells.

First mix a portion of sugar into the applesauce, followed by condensed milk. Returning to the stove, simmer slowly for a quarter of an hour. All this time, try to stir as often as possible, without allowing the lower layers of the mass to burn.

Pack the hot finished puree in advance sterilized containers in a microwave oven or steam glass jars and seal it tightly with canning lids. Leave the containers under the blanket until they cool completely, having first tipped them upside down.

Option 2: Apple puree with condensed milk for the winter - a quick recipe for a slow cooker

Option winter harvesting in a multicooker, which helps not only reduce cooking time, but also significantly simplify the process. When using special program, the apples do not need to be stirred, the entire softening process takes place independently and the fruit mass does not burn due to the coating of the bowl. It is worth preparing the jars for the preparation ahead of time so that by the time the puree is ready they have time to dry well. You also need to soak the lids in boiling water for about eight minutes, and then spread them on a dry towel to dry.

Ingredients:

• fully ripened apples - 4.5 kg;
• a quarter kilo of sugar;
• condensed milk, whole - four hundred grams;
• drinking water - one hundred milliliters.

How to quickly prepare apple puree with condensed milk at home for the winter

From selected washed apples thin layer peel off all the peel. Having dissolved the pulp into thin slices, remove the darkened parts of the core. Place the slices in a dry cooking bowl.

Add cool water to the apples and lower the lid of the multicooker tightly. Having selected a preset extinguishing mode, program it for 50 minutes and press start.

At the end of the selected cycle, transfer the softened fruit to a large bowl and puree using a blender.

Mix the fruit mass with condensed milk and sugar, transfer it to a cooking bowl, and cook on the previously set mode for 20 minutes.

Distribute the hot puree into a sterile container and seal it hermetically. Until it cools completely, leave the preserved food under the blanket, turning it upside down.

Option 3: Pumpkin puree with apples and condensed milk for the winter

A variation of the popular apple dessert “Nezhenka” with pumpkin. Adding a vegetable practically does not change the basic taste, making it more nutritious. Pay attention to the color pumpkin pulp, it should be brightly colored. Don’t forget about apples; the sweeter the variety, the tastier the puree will be. Be sure to remove the darkened pulp, it can spoil the finished dessert.

Ingredients:

• one and a half kilograms of ripe apples;
• half a kilo of pumpkin pulp;
• a jar of GOST condensed milk;
• three spoons of sugar;
• cinnamon stick.

Step by step recipe

Rinse the pumpkin. After cutting, take out all the seeds and cut off the peel. Try to remove not only its dense layer, but also the discolored, greenish layer of pulp. Such pulp is not only tasteless, but also has no nutritional value.

Cut the pumpkin pulp into small cubes into a deep saucepan. Add a little cool water, put it on the burner that is on and, bringing it to a boil, simmer with low heat until soft. We rub the vegetable mass through a thin metal sieve.

Rinse the apples and peel them. After cutting into slices, remove the seed pods and collect the pieces of fruit in a clean saucepan. Adding a little water, like the pumpkin, simmer the apples until softened, then puree them with a blender or grind them through a sieve. To add a cinnamon flavor to the puree, you can add a cinnamon stick to the apples while stewing.

Combine fruit puree with vegetable puree in a saucepan of suitable volume. Stirring thoroughly, add granulated sugar and condensed milk. Place on the stove, stirring regularly, heat the puree to a boil and then simmer over low heat for about ten minutes.

We pack the hot mass into pre-steamed jars. Having sealed it tightly with lids, turn it over and leave the canned puree in this position until completely cooled.

Option 4: Dessert apple puree with condensed milk for the winter for children (no sugar)

Children, especially infants, are advised to prepare food without adding salt and sugar. Tender applesauce does not need to be sweetened at all. If you use sweet varieties of late apples as raw materials, the sweetness of condensed milk will be enough. Water added during stewing also dilutes the sweetness of the fruit, so if you have a double boiler, it is better to use it. In this case, the pieces of pulp should be placed on the grill in one row and steamed for a quarter of an hour. Vanilla is used as a flavoring, but you can cook without it.

Ingredients:

• two kilograms of sweet apples;
• tin can of condensed milk;
• 125 milliliters of clean water;
• a third of a spoon of vanilla powder.

How to cook

Cut the peeled apples into small slices and place them in a saucepan or deep saucepan. Add water to the fruit and simmer until the pulp becomes soft. It needs to be brought to such a state that it can be easily ground.

Remove the fruit mixture from the stove and cool. Puree using a blender or rub through a sieve with the back of a spoon. Stir condensed milk and vanilla powder into the prepared puree and transfer to a saucepan.

Over high heat, stirring continuously, bring the puree to a boil, then boil for more low heat within a quarter of an hour. When hot, pack into sterile jars, cover them with boiled lids and roll with a key.

Option 5: Delicious apple puree with condensed milk for the winter (with white chocolate)

Applesauce with added chocolate is suitable as a layer of sponge cakes when forming a cake; it is served instead of jam on pancakes or pancakes. It is also well suited for filling when baking muffins. We will use white and non-porous chocolate; it is advisable to take apples with dense pulp. Summer varieties of apples are also suitable for this puree; if they are not sweet enough, increase the amount of sugar. The recipe involves the use of fruit along with the peel, so a blender is not used when preparing the puree. If you want to shorten the process using such a device, immediately peel the peel from the fruit.

Ingredients:

• apples - 5 kg;
• 150 gr. Sahara;
• a can of whole condensed milk;
• 50 gram white chocolate bar;
• a bag of vanilla sugar.

Step by step recipe

After washing, cut the apples in half. After removing the core, but without removing the peel, we cut the halves of the fruit into half-centimeter thick slices. Having poured it into a deep saucepan or a saucepan with a double bottom, add a quarter glass of water to the fruit and turn on the maximum heat.

When the juice released from the apples begins to boil, cover the pan tightly with a lid, reduce the heat and continue to simmer until the apple pulp is completely steamed. When pressed with a spoon, it should crush.

Leaving them on the table, let the apples cool, and then transfer them to a sieve and grind them with the back of a spoon. We do not use a blender, since there should be no peel in the finished dessert.

Transfer the puree into a cauldron and, bringing to a boil, boil for five minutes. Stir condensed milk into the fruit mixture, add chocolate broken into squares, vanilla and beet sugar. Stirring, boil for about two minutes, then put into jars and seal the lids tightly with a seaming key.