Chunky Applesauce

Jars of apples processed and waiting to be wrapped for Christmas gifts

Yes.

I’m that mom.

I make my own apple sauce.

One fall driving from Seattle to Montana, Hunky Hubbie and I impulsively bought 20 pounds of honey crisp apples from Thorp Produce . So what’s a gal to do, but start peeling and chopping. I have to admit, giving folks beautiful quart jars of homemade applesauce felt so much better than going to a shop and buying random knick knacks as Christmas gifts. I think everyone loves a homemade gift.

If you are thinking,” Are you insane? There is NO way I can make applesauce!” Yes- you can. It just takes one afternoon and a few helping hands to peel and chop the apples. Invite a few friends over, serve hard cider and get to peeling. OR… involve your kids. Your child would definitely be “teacher’s pet”, If they showed up with a jar of Homemade Chunky applesauce during the holiday parties.

Fear not busy mommies and daddies- you can make a small batch, throw it in the fridge and call it a day. But why not run up to the local hardware store, buy a case of beautiful canning jars, (Go to Ball Jars for basic preserving tips here ) and dazzle your friends this year with some homemade love in a jar. If applesauce isn’t your thing, don’t worry- I have a great recipe for homemade limoncello I’ll be posting in a few weeks .

Fresh Washington State Apples are a great jumping off place for the best applesauce

Homemade Chunky Applesauce

  • 8 cups Honey crisp apples, peeled and cored and cut into chunks. About 3 1/2 lbs
  • 1 heaping tsp cinnamon
  • 2 tsp vanilla extract
  • Juice of one lemon
  • Zest of one lemon
  • 3 TBS sugar
Large chunks of apples and cinnamon ready to be cooked

  • In a large bowl combine apples, cinnamon, vanilla, lemon zest and lemon juice until well coated.
  • Place apple mixture into a large stock pot and cook over low heat, stirring often for about 10 minutes. Taste apples for sweetness. Add sugar one tablespoon at a time until desired sweetness is achieved.
  • Sugar will dissolve and apples will begin to break down and release their juices. If needed, a potato masher can help break down any large apples into chunks.
  • Increase heat, continuing to stir often to prevent sticking or burning until apples have thickened.
  • Spoon into hot sterilized jars and seal. Or store in the refrigerator for up to one month.
Sterilizing your jars, rims and rings are crucial to home preserving

This recipe can be used for a cobbler filing as well. You will have a pile of apple peels leftover. The peels can be used to make your own cider vinegar. All it takes is water, sugar, peels and a dark cool room and time. Look for my recipe for homemade apple cider in a few days.

Top oatmeal, vanilla bean ice cream or a roasted pork loin with our applesauce

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  1. Pingback: Not your Grandma’s Oatmeal – Pine & Palm Kitchen

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