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If you love apples and want to try something unique, this applesauce recipe is just what you were looking for!
Every fall and winter I like to pickle apples in a different way. Apples are so versatile! You can make them yourself for maximum versatility and you can learnHow to Make Applesauce, It is clear,Canned Apple Pie.
But my favorite is the delicious bread that is baked year-round.
Although applesauce like this one is commonapplesauce, It is clear,Caramel Applesauce, you don't see applesauce very often. Why?
I don't know why it works so well! Instead of a smooth jam or puree, you get crunchy apple slices in a sweet cinnamon jam.
As with any jam, the process and ingredients are pretty simple. In this case, its ingredients are just apples, sugar, pectin, and lemon juice.
Varieties of Applesauce
You can customize your applesauce with some very simple changes.
Here are some of my favourites:
- Add spices like apple pie spice for an apple pie jam
- If you don't have allspice, add a combination of allspice, ground cinnamon, and nutmeg for a delicious apple pie jam.
- Scrape the vanilla pods into the jam before cooking
- Use lemon juice instead of lime juice.
- Grate the apples rather than slice them.
- Be creative and create your own variations!
What kind of apples to use?
Overall, the best applesapple pieThey are also best for making applesauce. Sweet, sour, crisp, firm.
- Granny Ferreira.They were tart and firm which was a blessing because like pie you really don't want mushy apples and the tartness adds a nice tartness to offset the sweetness. Another great thing about grandmas is that they are available in almost every supermarket and are readily available at wholesale/farmers markets.
- Mel.This one is sweet and salty, but relatively firm. Unfortunately, Honeycrisps have a short season and are not widely available.
- Jonakin.It was always one of my favorites when I was a kid. It has a sweet and pleasant taste like Golden Delicious, but firmer flesh like Jonathon with a slightly sour finish.
- Gala apple.they are easy to find and are excellent throughout the apple
- Fuji apple.Another great option, it has a very sweet yet slightly sour flavor that's great for cooking.
I like to mix honey or jonagold chips with granny smith for jam, but at the end of the day it's up to your taste and don't think too much about it.
Can I use other apples for this apple candy?
Clear! I prefer firm, sour and salty, but I'm a big fan of using what you have and what's available. Whether you have a variety of apples or a mix, use what you have, what's on sale, and what works best for you.
Jam is easy to make, and this one is no exception.
A popular method among experienced preservers is the "upside down jar" method, which simply involves filling a sterilized jar with hot jam, putting the sterilized lid on and inverting it for two minutes before turning it over. Close when cool.
A more recognized method is water bath canning.
For this method you will fill sterilized jars with hot jam, put the sterilized lids on and place them in the hot water kettle, cover completely and make sure there is a grate on the bottom of the kettle to separate the jars from the heating element .
Bring the kettle to a boil, cook the mug for 10 minutes, and the mug for 12 minutes.
Can I freeze this applesauce?
Absolutely! Just fill freezer-safe containers instead of mason jars, and store in the freezer for up to six months.
Honestly, it's not easy!
meaning of sugar
In this recipe, we use sugar not only for flavor and preservation, but also to keep our apple slices from getting mushy. as? After peeling and dicing the apples, mix them with sugar and lemon juice and soak overnight. This dipping process removes moisture and helps preserve the crispness of the apples after cooking.
Can I cut down on sugar?
While sugar is important, how much do you really need? This is the million dollar question. The sugar in this recipe has been adjusted for flavor and gelling. That said, if you reduce the sugar, the jelly may not harden as well and the result will be runny. If you think it's worth the risk, fine! But I recommend canning or freezing the jam in a bain-marie to reduce the chance of spoilage.
- What is the difference between applesauce and applesauce?Jam is made from fruit juice and marmalade is made from whole fruit. It really is that simple! You can make applesauce from bottled juice which makes the process super easy, but jam is much easier with most fruits since making the juice is a real headache!
- Is applesauce the same as applesauce?Absolutely not! Applesauce is applesauce. This recipe is for the jelly sauce for the cookies!
- What is the difference between applesauce and applesauce?Applesauce is pureed apples mixed with sweeteners and spices and cooked until thickened. Applesauce, on the other hand, is a crushed fruit whose density depends on pectin.
Apple Jelly Ingredients
- 6 kg apples
- 2 cups granulated sugar
- 1/3 cup lemon juice
- 1 packageprobably powdered pectin gel
- 1cinnamon stick(optional)
For this recipe, you will need to peel, core, and chop the apples, making 12 cups of chopped apples for your recipe.
Apples can be soaked in lemon orascorbic acidwater so they don't turn brown while peeling and slicing, but when done, drain and place in a large bowl.
In this bowl, you'll toss them with lemon juice and sugar. Lemon juice is the key to keeping the apples from browning.
Once everything is mixed together, cover the bowl and refrigerate the apples overnight (or at least a few hours). This process removes some of the moisture from the apples and helps them stay firm throughout the jam-making process, resulting in distinct slices of apples in the jam rather than apples that become mushy when cooked.
That's why when you pull a bowl of apples out of the fridge the next morning, you see a lot of liquid in them.
Transfer apples and juice from bowl to a large saucepan, mix with pectin and add cinnamon stick. The cinnamon stick is optional, but it will give your jam a nice warming flavor.
Heat apple mixture over medium heat until boiling, then continue cooking until it reaches 215-220º. It may be necessary to increase the heat to medium-high to achieve these temperatures. If you live at sea level, you'll want to get closer to 220 degrees. As a general rule of thumb, subtract 1 degree for every 500 feet in elevation (I live at 1200 feet above sea level, so I take 218 degrees). This is the temperature the pectin must reach to form a gel with the sugar.
When the jam reaches the right temperature, remove from the heat and remove the cinnamon sticks.
Pour hot jam into hot sterilized jars, leaving about 1/2 inch of space - I tend to use pint or pint jars. It's easier if you havecanning funnelSo as not to run the risk of jelly dripping on the rim.
Most jams will bubble as they cook, but settle when removed from the heat. If it's still bubbling and you can see air bubbles in the jar, use a butter knife to stir the jam and remove air bubbles.
Wipe the rim with a clean damp cloth and tighten the cap and ring securely.
To preserve jam, prepare canning for bain-marie by placing a canning rack on the bottom and filling it with hot water.
Put the jars on the rack, making sure the water covers the jars by at least an inch, and put the lids on.
Bring jars to a boil, 10 minutes for pint jars or 12 minutes for pint jars.
Remove from heat and let the jars cool covered for a few minutes. You can then allow the jars to cool completely, or remove the lids and let it cool for another 15 minutes before carefully removing the jars, avoiding drafts, and covering the jars with a towel to further protect them from drafts. They are cool.
Then! You can easily double or triple this recipe to make more jarred jam.
If you love winter canning, be sure to check out our favorites.Blackberry Jam Recipe.
How to Make Applesauce
- author: Elizabeth
- Setup time: 1 hour
- Cooking time: 15 minutes
- total time: 1 hour and 15 minutes
- but: 7 cups 1X
- 6kg firm, ripe apples (12 cupsafter peeling, pitting and chopping)
- 2 cupssugar
- 1/3 cuplemon juice
- 1box withPectin Powder
- 1cinnamon stick
- Peel, core, and cut apples into 1/4-1/2 inch thick chunks. (Note: the apples can be placed in a solution of 1/4 cup lemon juice and 2 cups water so they don't brown as you work. Remember to drain them well before doing step 2)
- Combine sugar and lemon juice with 12 cups sliced apples in a large bowl
- Cover and refrigerate for 6 hours or overnight. The sugar will draw a lot of water from the apples, which will help keep the apple slices very firm throughout the high heat jam making process, and the liquid is important for the jam to cook.
- Remove from refrigerator and transfer to a large teapot.
- Mix pectin powder and add cinnamon stick
- Heat over medium heat until mixture boils.
- Continue cooking for about 5 minutes or until the jam reaches 220º, minus 1 degree for every 500 feet in altitude (ie.
- away from fire
- Remove cinnamon sticks and fill sterilized jars, leaving 1/2 inch of space
- Tighten cap and ring securely.
- Place the jars into the prepared bain-marie container, making sure the jars stand in the jug (the jars may break if they touch the bottom of the jug directly) and that the water level is at least 2.5 cm above the top of the pot
- Boil and process half liter for 10 minutes and half liter for 12 minutes
- Remove jars from heat and let cool for at least 30 minutes before removing jars to cool completely, avoiding drafts.
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While it may add a sheen and silkier texture, the fat in the butter dulls the tartness. Remember, also, that apples lose their flavor quickly, so you're already starting out in the red.Why do you put lemon juice in applesauce? ›
The addition of lemon juice brightens the flavor. A small amount of apple cider boosts the apple flavor and sweetens the sauce. Apple juice concentrate can be added as a sweetener.What is the best apple combination for applesauce? ›
For a basic applesauce, use McIntosh and Golden Delicious apples. Golden Delicious is a softer apple variety, so it cooks down easily and provides a great foundation for your applesauce. McIntosh apples are fresh and crisp, but soften easily, making them a stellar choice for pies and sauces.Do I need to add lemon juice to canned applesauce? ›
Adding sugar to applesauce is optional…. However, lemon juice is not an optional addition. Lemon juice is added to help preserve the apples' natural colour and to assure the acidity of the finished product, since different varieties and harvesting conditions can produce apples of lower acidity.”What makes applesauce taste better? ›
Add maple syrup
A generous drizzle of maple syrup will bring rich, amber undertones and boost your applesauce's sweetness. Add a dash of cinnamon and you've got something so luxuriant, you could call it dessert. Maple sauce is also a great way to sweeten applesauce if you're making it from scratch.
Similarly, you might encounter the top of the jar of your canned applesauce gradually turning brown. This is the same reaction you observed with the apple slices. It happens when the applesauce hasn't been heated enough to stop enzymatic reactions and there is enough oxygen in the headspace to react with the enzymes.Why do you peel apples for applesauce? ›
Skipping the peeling step means extra apple flavor—and so much more.How long does homemade applesauce last in a jar? ›
Homemade applesauce can be refrigerated for a week to ten days; it can also be frozen or canned for longer-term storage. Mott's recommends its applesauce to be used within ten days of opening.What is the pink stuff in applesauce? ›
Red-skinned apples have anthocyanins which, when exposed to heat, will turn the applesauce pink.How many apples in a jar of applesauce? ›
To make one batch for canning (6 quart jars), use about 12 pounds of apples. Variations: Applesauce for Baby: When making applesauce for a baby, I recommend completely cutting out the added sugar (apples are naturally very sweet).
For reference, one medium apple will give you about 1/2 cup (120 ml) of applesauce. To prevent the apples from sticking to the saucepan as they cook, add enough unsweetened apple juice, cider, or water to cover the bottom of the saucpean.What meat do you eat applesauce with? ›
You may think of applesauce as strictly a snack or dessert, but mix it with light sour cream and nutmeg to serve alongside chicken or pork.Is it OK to freeze applesauce? ›
Freezer friendly applesauce is a great way to preserve your apple haul when they are in season! Applesauce is great all on it's own or can even be frozen and then used in baking all year round.What happens if you forget the lemon juice in canning? ›
If your recipe called for lemon juice and you forgot to put it in, your mixture will not be acid enough for safe canning. You have to open the jars and put the mixture into a sauce pan. (If you made the jam or jelly recently and you carefully remove the lids without damaging them, you can re-use the same lids.)What does applesauce do for your stomach? ›
The soluble fiber in applesauce, in the form of pectin, can be helpful in treating digestive issues, such as diarrhea and constipation. It can help to neutralize the effects of irritable bowel syndrome. Pectin also acts as a prebiotic, which feeds good gut bacteria and promotes good digestive health.
Applesauce Helps Promote Good Digestion.
Due to a high concentration of pectin, applesauce aids in good digestion and helps remove waste from the body.
The original, delicious treat, Mott's Applesauce Apple is the perfect snack or meal companion. It's an excellent source of Vitamin C and free of cholesterol and sodium. Try a four-pack of clear pouches to share, or take a pouch on the go!Is it OK to use old apples for applesauce? ›
How To Make Applesauce in the Slow Cooker. Even if your apples are old and starting to get a little mealy, that's OK! Cut away the bruised areas and get cooking. Once the apples cook down, they'll be totally delicious.How long before homemade applesauce goes bad? ›
After you have popped the seal and placed your opened jar of apple sauce in the fridge, it will stay fresh for anywhere between 7-14 days. Homemade apple sauce has a shorter shelf life, ranging from 4-6 days.Can you cut apples ahead of time for applesauce? ›
THE BOTTOM LINE: If you're going to cook apples, it's fine to prep them a day or two in advance.
If the applesauce is too thick, add more water to thin it out. If not sweet enough, add more sugar to taste. If too sweet, add more apple cider vinegar.Is it better to eat an apple with or without the peel? ›
Peels are packed with nutrients
In fact, a raw apple with skin contains up to 332% more vitamin K, 142% more vitamin A, 115% more vitamin C, 20% more calcium, and up to 19% more potassium than a peeled apple ( 1 , 2 ).
You need to make sure the jars are entirely sterilized before canning. There are a few ways to do this. Water sterilization: Wash with warm soap and water, then place in large pot, cover with water, and boil for 10 minutes. Dishwasher: Fill top rack with mason jars and run a sterilization wash cycle.Is it OK to leave homemade applesauce out overnight? ›
It's generally not recommended to eat applesauce left out overnight. Food that has been left out at room temperature for more than two hours should be discarded according to the FDA. This is especially true of applesauce because its high sugar content makes it an ideal environment for bacteria to grow.Can you make applesauce one day and can it the next day? ›
Here you can see the applesauce starting to come out as well. Keep cranking and pushing the apples down. I usually don't make and can the applesauce in one day. I make the applesauce and then can the next day.Why does my applesauce taste weird? ›
If your applesauce does ferment, it is important to discard it if it has an off-putting smell or taste, as this could indicate the presence of harmful toxins. It is also important to keep fermented applesauce refrigerated to slow down the fermentation process and prevent it from becoming overly alcoholic or sour.What are the dark spots in applesauce? ›
That is normal oxidation. You can either scrape off the brown layer or just stir it into the rest of he sauce.Why did my apple butter turn out like applesauce? ›
The excess moisture isn't allowed to escape when the lid is on tightly, and this can cause your apple butter to turn out runny. What is this? To alleviate this, you'll want to remove the lid from the pan at a certain point in time. As long as you do this, it's unlikely that your apple butter will turn out runny.How many eggs for 1 cup applesauce? ›
Applesauce. Use applesauce to add moisture. Replace one egg with 1/4 cup of applesauce in sweet desserts. If you want a lighter texture, add an extra 1/2 teaspoonful of baking powder, as fruit purées tend to make the final product denser than the original recipe.How long do you boil applesauce for? ›
Add ½ cup water. Stirring occasionally to prevent burning, heat quickly until tender (5 to 20 minutes, depending on maturity and variety). Press through a sieve or food mill, or skip the pressing step if you prefer chunk-style sauce.
So, if you need to sub for two eggs, add ½ cup of applesauce. If your recipe calls for three eggs or more, applesauce and most other substitutes become problematic. Recipes containing that much egg usually rely on the eggs to provide much of their structure.Can you use any apples for applesauce? ›
You can make applesauce out of any apples, but if you have a choice, go with soft apples. They'll cook down faster and get you out of the kitchen sooner. For the best flavor, opt for a mix of apple varieties.How much is 3 eggs in applesauce? ›
Applesauce is a great neutral egg replacement, meaning you won't taste any apple in the final product. When subbing in applesauce for eggs, use ¼ cup for every egg your recipe calls for, and add an additional ½ teaspoon of baking powder to the dry ingredients.Is applesauce healthier than apples? ›
Similarly to whole apples, plain applesauce is low in calories, fat, and salt. It contains some carbs and natural sugar, as well as small amounts of vitamins and minerals, including copper, B vitamins, and vitamins C and E.What pairs with applesauce? ›
Stir applesauce into plain or vanilla yogurt, or try it with ricotta or cottage cheese. Top with nuts, dried fruits, whole grain cereal or granola. Eat applesauce with a favorite tangy cheese. My personal favorites: Manchego from Spain or extra sharp cheddar, but any tangy or sharp cheese will do nicely.Why do you put applesauce on pork chops? ›
helps the digestion of fat meat such as pork."Is pork chops and applesauce a real thing? ›
Pork chops and applesauce is a traditional dish in American cuisine consisting of cooked pork chops and apple sauce. The pork chops can be pan-fried, baked or broiled, and the meat is sometimes breaded prior to cooking. Some people consider the dish to be a comfort food.Why is my homemade applesauce watery? ›
Sometimes we accidentally add too much water to our recipe, or the apples produce more juice than anticipated which leaves us with watery applesauce. Luckily, it is so easy to thicken homemade applesauce. We just need to cook it longer to help the water evaporate.Should applesauce be pressure canned or water bath? ›
Apples are considered a high acid food, so it is safe to use the hot water bath method of canning outlined below. Although, if you have the equipment and want a slightly faster way to process apples you can also pressure can applesauce. It's actually one of the few foods you can choose to can using either method.Why is my applesauce siphoning when canning? ›
It is common for applesauce to siphon from the jars when removed from the canner. The thinner the applesauce, the less siphoning there seems to be. Try to maintain a constant rolling, but gentle, boil while processing; large temperature fluctuations during processing forces product out of the jar.
Can Dogs Eat Applesauce? Yes, dogs can safely eat plain applesauce! But applesauce generally includes added sugars, so always choose unsweetened applesauce and give it to them in moderation. You can freeze applesauce in ice cube trays and share with your dog after a long walk or on a hot summer day.Can I freeze homemade applesauce in mason jars? ›
Freezing Homemade Applesauce? Yes, you can freeze the applesauce in mason jars or freezer bags. Just remember to leave space at the top for expansion. Also, use good quality mason jars with wide mouths.Can you freeze applesauce in Ziploc bags? ›
Yes, you can freeze applesauce for up to 3 months. You can freeze it in freezer bags if freezing in large portions or you can freeze applesauce in ice cubes for use in smoothies and drinks.Can I use vinegar instead of lemon in canning? ›
Commonly used acids in home canning are vinegar and lemon juice. Lemon juice is more acidic than vinegar, but has less effect on flavor. Use only vinegar that is at least 5% acid and use only commercially bottled lemon juice.What happens if you forget to remove air bubbles before canning? ›
"When air bubbles are not removed, the air trapped by the food will essentially add to the headspace. Too much headspace can lead to seal failures." Opt for wooden or plastic tools (like Ball's official "bubble freer," shown here) when shifting the contents to remove headspace.Why is there water at the bottom of my canned tomatoes? ›
When canning whole tomatoes, a common complaint is a large amount of liquid at the bottom of your jar with “floating tomatoes” at the top after processing. The floating is caused by the tomatoes' natural water content, which gets released after you process them.What is the purpose of butter in a recipe? ›
The job of butter in baking (besides being delicious) is to give richness, tenderness and structure to cookies, cakes, pies and pastries. We alter the way butter works in a recipe by changing its temperature and choosing when to combine it with the other ingredients.What does butter do for flavor? ›
When butter is used as a cooking medium, such as for sautéeing vegetables, it complements and enhances the flavors to the food. It also adds complexity to the flavor of sauces. In baked goods, it contributes to the flavor and texture.What does it mean to mount a sauce with butter? ›
Monter au Beurre is a French term used to describe the process of adding or whisking in whole, cold butter into a sauce or puree at the end of the cooking process. This process, which is usually done off the heat, adds shine, flavor and richness.Why put a cup over a stick of butter? ›
Softening butter under a hot glass will have that stick of butter soft and ready to cream with sugar in 10 minutes.
1. Use the hot glass over cold butter trick to quickly soften a stick. Heat a glass of water in the microwave, toss out the water and cover the butter with the warm glass. The heat and steam from the glass will gently warm the butter to perfection.Is it better to bake with salted or unsalted butter? ›
Is unsalted butter better for baking? Most bakers prefer baking with unsalted butter. The amount of salted butter varies by brand, so using unsalted butter provides better flavor control. Beyond that, salted butter can have an adverse affect on texture and browning.What is browned butter called? ›
Brown butter, also known as beurre noisette, is made by cooking unsalted butter long enough to turn the milk solids brown while cooking out any water present in the butter. Often described as tasting nutty or toasty, it has a deeper, richer, more intense flavor than melted or clarified butter.Why is brown butter so good? ›
Chemically, brown butter tastes so good for the same reason a seared steak does: a process called the Maillard reaction that describes the breakdown of animal proteins into hundreds of flavor compounds.What is it called when you put butter on steak while cooking? ›
Instead, it's a classic pan-searing technique called butter-basting that, for my money, often gives me the kinds of steaks, chops, and fish I crave.What is it called when you swirl in butter to a finished sauce? ›
Finishing With Butter (Monter Au Beurre)
This step can be employed to enrich any brown sauce. Cold or room temperature butter is swirled or whisked into the sauce just before serving.
The five mother sauces are hollandaise, tomato (sauce tomat), bechamel, Espagnole, and veloute. French chef Auguste Escoffier identified the five mother sauces, forever associating them with French cuisine. However, mother sauces are relevant in all modern cooking practices.Why is my homemade applesauce runny? ›
Sometimes we accidentally add too much water to our recipe, or the apples produce more juice than anticipated which leaves us with watery applesauce. Luckily, it is so easy to thicken homemade applesauce. We just need to cook it longer to help the water evaporate.Why is my apple butter more like applesauce? ›
Apple butter is essentially concentrated applesauce.
The only difference is that apple butter is milled, pureed, or finely chopped and then cooked for a longer period of time, which gets out more water and allows it to caramelize.
Note appearance. First, note that excess water or liquid may pool at the top of the content of the jar and this can be completely normal! If the color of the mixture seems unusual (either very dark or light), that is a good sign of spoilage and should be tossed.