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Ingredients
- 3 lb. apples peeled, diced (6-8 cups)
- 1/4 cup honey
- 1/4 cup water
- 1/4 cup lemon juice
- 1 tsp. ground cinnamon (optional)
Ingredients
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Instructions
- Add all ingredients to a large heavy-bottomed pot, mix ingredients together, bring heat to medium-high, and simmer covered for 20 minutes. Stir often to avoid burning.
- Once apples are soft, turn off heat and let the apples cool off for a couple of minutes. Use an immersion hand blender or other blender to break down the apples into the consistency you prefer for apple sauce.
- Ladle the hot apple mixture in jars. Use a funnel to safely transfer the sauce into each jar, leaving 1⁄2 inch of headspace. Use a spatula to scrape the pot clean. Wipe the rims of the jars clean with a dampened clean paper towel or lint-free cloth and then again with a dry towel and place the lid on. Put jar ring on until it’s just-snug on the jar. Process in the water bath for 10 minutes. Carefully remove the jar from the water bath with canning tongs and place them on a towel for 12 hours without touching. Refrigerate after breaking the seal.
- Yield is 1 pint, plus a little extra to store in the fridge.
Recipe Notes
Recipe and Image courtesy of Stephanie Thurow, author of Can It & Ferment It.
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