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Three-Apple Applesauce

Source of Recipe


Bon Appétit, October 2008



List of Ingredients



• 2 cups water
  
• ½ cup fresh lemon juice
  
• 3 pounds Fuji or other sweet-crisp apples
  
• 3 pounds Granny Smith apples or other tart apples
  
• 3 pounds Jonathan or Rome Beauty apples or other soft-textured apples
  
• 2¼ cups sugar
  
• 1½ tsp coarse kosher salt
  
• ½ tsp ground cinnamon
  
• ½ tsp ground allspice
  






Instructions



1. Combine 2 cups water and lemon juice in a 10- to 12-quart stockpot.
   
   
2. Peel, core, and cut apples into ¾-inch pieces; mix pieces into lemon water as soon as apples are cut, to prevent browning. Add sugar, coarse salt, cinnamon and allspice; stir over medium-high heat until sugar dissolves. Bring to boil; reduce heat, cover and simmer until apples are soft and almost translucent, stirring frequently, about 20 minutes. Remove from heat. Using potato masher, mash apples to chunky consistency.
   
   
3. Ladle applesauce into hot clean 1-pint glass canning jars, leaving ½-inch space at top of jars. Remove air bubbles. Wipe jar threads and rims with damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 20 minutes. Cool jars completely. Store in cool dark place up to 1 year.
   
   Makes six to seven 1-pint jars.