How to Make Natural Apple Puree

Raw material

– Fresh apples of the green variety, if possible (Grand Smith): 20 kg.

– Cinnamon or clove: optional

Materials and equipment

– Aluminium pot with lid.

– Boards for cutting the fruit.

– Pulper.

– 250 or 500 g jars with screw-band lids.

– Kitchen utensils: wooden spoon, knives, funnel, skimmer, wooden chopping blocks, an assortment of plastic containers, kitchen cloths.

– Clothbag for the sterilization of jars (optional).

– Source of heat.


– Wash the fruits in drinking water.

– Blanch the fruits whole (the smallest) or in halves (the larger ones) for 10-15 minutes until they become softer.

– Cool the fruits partially and cut them in small pieces.

– Put the pieces through the pulper.

– Weigh the pulp.

– Heat the pulp, with or without cinnamon, in a pot until its volume is reduced by half. Use a wooden spoon to stir the mixture every now and then, to make sure that it does not stick to the pan.

– Pack the concentrated pulp in the jars, previously cleaned and sterilized with boiling water, making sure that they are filled to the brim with the pulp still hot. –

– Seal the jars.

– Sterilize the jars in boiling water for 15 minutes.

– Cool the jars with a jet of cold water, making sure that they do not break.

– Dry the jars and screw the lid on more tightly.

– Label and store.


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