About this recipe:Bottling apple sauce is relatively easy and a great project when there's a bumper crop of local apples. Nothing compares to homemade apple sauce!
Makes: 3 (300ml) jars apple sauce
2kg apples - peeled, cored and cut into small pieces
1 teaspoon ground cinnamon
400g granulated sugar
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Method Prep:20min › Cook:1hr30min › Extra time:10min › Ready in:2hr
Combine all ingredients in a saucepan over low heat. Cook gently for 60 to 90 minutes, stirring frequently, till the apples are cooked down to a thick sauce-like consistency.
Meanwhile, sterilise your jars by slowly bringing water to the boil in a large saucepan or preserving pan. As it starts boiling, fully immerse the jars and lids in the water. Leave everything in the water until the apple sauce is ready, boiling the jars for at least 10 minutes. You can leave everything in the water until you are ready.
To prevent the jars from cracking, place a clean damp kitchen towel on your work surface. Transfer the jars from the boiling water to the towel, right side up.
Immediately ladle the hot apple sauce into the hot sterilised jars, leaving a 5mm headspace at the top. Remove the lids from the boiling water and seal each jar.
Place one or two folded kitchen towels into the bottom of a large stockpot or preserving pan. Add the hot jars, lids facing up, and pour in hot water from the kettle till it reaches 3/4 up the sides of the jars. Cover and boil for 10 minutes. Remove and let cool.
Store your apple sauce at room temperature in a dark, dry place. Once opened, store in the fridge and consume within 1 week.
Delicious and easy! I just made one batch, with apples and pears, cinnamon sticks and lemon peels and loved it
Edit: also cut a bit on the sugar (about 55g) because the fruits are sweet, but don't cut it too much so the preserving won't be compromised. - 07 Nov 2015