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Applesauce with gelatin for the winter

0
310
Kitchen Russian
Calorie content 165.3 kcal
Portions 1 l.
Cooking time 70 minutes
Proteins * 1.2 gr.
Fats * 0.4 gr.
Carbohydrates* 36.8 g
* per 100 gr. product
Applesauce with gelatin for the winter
Content

When it's autumn in the yard, and the tree branches are still bent under the weight of the fruit and 100 jars of sugary jam have already been rolled up, it's time to make a delicate apple puree. Such a delicacy is great for filling pies, soaking cakes and simply eating with a spoon from a jar.

Ingredients

Cooking process

step 1 out of 8
For the preparation of thick applesauce, the consistency resembling jelly, apples of the "Antonovka" variety are best suited, they contain the maximum concentration of pectin. We wash the fruits, dry them and cut them into halves, cut out the seed box.
step 2 out of 8
Put the halves of the fruit on a baking sheet (cut down), covered with parchment paper for baking, and send them to an oven preheated to 200 degrees for 25-30 minutes.
step 3 out of 8
After half an hour, remove from the oven (during this time the apples should become very soft and pliable) and cool at room temperature for 10-15 minutes.
step 4 out of 8
While the halves are cooling down, pour boiling water over the gelatin and leave to swell.
step 5 out of 8
After 15 minutes, put the apples in a blender and chop them to a puree consistency. As a rule, it takes no more than 3 minutes.
step 6 out of 8
We additionally grind the resulting mass through a fine sieve to obtain the most homogeneous consistency. After that, add gelatin, granulated sugar to the apples and send them to the stove.
step 7 out of 8
Cook over low heat for 10-15 minutes, put it in sterile jars or just in a bowl (if you want to eat it right away).
step 8 out of 8
We immediately roll up the filled cans and store them in a cool place after cooling. Or we cool and serve immediately. Bon Appetit!

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