Grandma’s Apple Sauce

This homemade applesauce is wonderfully smooth, tangy-sweet, and naturally sweetened to taste. Perfect for preserving and enjoying for months.

Yield: 4–5 jars (300–370 ml)
Preparation: 20 minutes
Cooking: 15 minutes + 15 minutes water bath
Total time: 50 minutes

Ingredients

• 2 kg apples
• 150 ml water
• 2–3 tbsp lemon juice
• 150 g sugar
• 1–2 tsp cinnamon

Preparation

• Thoroughly wash the jars and lids with hot soapy water and rinse well.
• Keep jars warm by placing them in an oven at 100°C for 10 minutes or in hot water.
• Warm the lids separately in hot water, but do not dry them in the oven.

Instructions

1. Peel the apples, remove the cores and cut into chunks.
2. Place apples, water and lemon juice in a large pan and bring to a boil.
3. Simmer for 10–15 minutes until the apples are soft.
4. Mash with a potato masher for a chunky texture or use a stick blender for smooth.
5. Add sugar, cinnamon and a pinch of salt to taste, and simmer for another 1–2 minutes.
6. Fill hot jars with the steaming applesauce up to about 1 cm below the rim.
7. Remove air bubbles with a knife along the inside edge and wipe the rim clean.
8. Screw lids on finger-tight.
9. Place jars on a rack in a large pan and fully cover with hot water (at least 2–3 cm above lids).
10. Bring to a boil and process for 15 minutes (for 300–370 ml jars).
11. Remove jars from water, let cool on a tea towel without touching the lids.
12. After 12–24 hours, check the vacuum: lid should be concave (or for weck jars, remove clamps and lid should stay on).