Homemade Applesauce

Name: Homemade Applesauce
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs apple; About 200g Apple slices in syrup; 15g Lemon juice; 50g Caster sugar

by meggy dancing apple

5.0 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

Autumn fruits are so rich, fresh fruits are convenient to eat, vitamin C content is also high, and plant fiber can also make the intestines and stomach very comfortable. It's not unreasonable to eat more fruits and vegetables if you don't want to get angry. Fresh fruits have many benefits, but in order to enjoy the wonderful taste of fruits for a long time, in addition to the current commercial cold storage that provides fresh fruits all year round, we can also make fruits into jams. Although some nutrients will be lost, they can bring The taste is different from that of fresh fruit, and even with the participation of jam, we can create more delicious flavors.

When eating steamed buns and toast for breakfast, scoop a few spoonfuls of jam and spread it on top. The fresh and sweet taste makes you appetite; or when you eat homemade yogurt, you can also scoop a few spoonfuls of homemade yogurt. The two complement each other and you can taste their respective charms. Although eating too much sugar will make people fat, but the fault is not in the jam, but in not exercising. So, I brought applesauce today, so I don’t need to fry it by myself, and I can easily get sweet jam. I have two spoons a day and I feel happy.

Because I made apple pie before that, there are some apple slices left. Apple slices are boiled in slightly sweet sugar water, and the sweetness of the apples from Daliang Mountain is very high, so the overall amount of sugar in apple sauce is very small. Jam must be refrigerated and eaten cold to highlight its flavor. If there is no bread machine, see the tips for specific methods. In the same way, other jams basically use this method, which is not difficult at all!

Ingredients

Homemade Applesauce

1. 3 big apples are ready; syrupy apple slices are not necessary, I just want to reuse them;

2. The apple was peeled and cored, and cut into diamond-shaped pieces; I weighed it with an electronic scale, and it was 496 grams of net meat, even if it was 500 grams;

3. The apple I used is very sweet, and because there are some fine sugar in the syrup apple slices, I only put 32 grams of fine sugar; the amount of fine sugar can be adjusted according to your preference; use a small spoon to combine the fine sugar and the apple Mix the pieces evenly;

4. When the bread maker is ready, pour the sugar-watered apple slices into the bread bucket first, and then pour the sugared apple chunks into it; if you use pure fresh apples, it is recommended to pour half a cup of cold water to better stir the applesauce;

5. The bread machine I use has its own "jam" function. I used the default 1 hour and 15 minutes to close the inner and outer covers, and waited for it to complete automatically and remembered the sound to "receive";

6. This is boiled applesauce, very delicate; if you like more viscous, you can boil it for a while; lemon juice is not necessary, it can be dripped 10 minutes before the jam is boiled to prevent oxidation and brighten effect;

7. When boiling the applesauce, clean the container and blanch it with boiling water for one minute. Take it out, drain it, or just boil it in water for a few minutes to sterilize; the water drops in the bottle can be dried upside down, don’t use paper towels or anything. After the jam is boiled, scoop it into the bottle with a scalded spoon while it is hot, and the lid is upside down. After cooling, put it in the refrigerator and keep it in the refrigerator. It can be kept for a few minutes without opening the lid. Months are not bad; you can put them in a clean bowl and keep them refrigerated, and eat them within 3 days.

Tips:
1. Choose apples with high sweetness and small cores as much as possible, so as to make full use of the sweetness of fructose and reduce the amount of fine sugar; when the jam is hot, it tastes slightly sour and cannot taste the true sweetness, so you can scoop a small spoonful of it. Taste it, it is more sour than the ideal sweetness;
2. The taste of the jam after refrigeration is very good, not only the taste is sweet, but the small amount of pectin in the apple also has the effect of coagulation;
3. Lemon juice can be squeezed from fresh lemons, or you can use purchased bottled lemon juice; lemon juice can prevent oxidation and brighten and preserve freshness, and it can also be used without lemon juice;
4. There is no bread machine to fry jam, manual frying is also possible; you can cut the apple into small pieces or use a food processor to add water to make a paste, and then fry it in a wok.