Apple purée

Name: Apple purée
Total time: 30 min
Yield: ± 1 litre
Ingredients: 1.5 kg apples, ideally a mix of sour and sweet; 100 ml water; 2 to 4 tbsp sugar, to taste; optionally a pinch of cinnamon

Updated on 9 October 2026

Makes: ± 1 litre
Time: 30 min
From: Apple

Ingredients

1.5 kg apples, ideally a mix of sour and sweet
100 ml water
2 to 4 tbsp sugar, to taste
optionally a pinch of cinnamon

Method

Peel and core the apples and cut them into chunks.
Simmer them, covered, with the water for 15 to 20 minutes until they fall apart.
Mash or blend into a purée and season with sugar and cinnamon, if using.
Eat warm or cold, or fill clean, hot jars with the hot purée to keep.

Storing: A week in the fridge. To keep it longer, sterilise the closed jars for 20 minutes at 90 °C and they will keep for a year. It also freezes well.