The-Best-I’ve-Ever-Had Chunky Applesauce

October 30, 2008 — 23 Comments


We’ve got apples coming out our ears right now. Some are from our ridiculously productive dwarf 4-way apple. Some are from the farmer’s market. The best-tasting ones are actually from an orchard our friends gleaned! I was planning on canning a little applesauce and a little pie filling, but while blog hopping a few weeks ago I found a recipe for chunky applesauce that looked beautiful and sounded like it would be delicious. I ate a whole quart of it by myself yesterday, and I think it has forever ruined regular applesauce. I’m going to make as much of it as I can!

Amazing Chunky Applesauce
from The Farmer’s Wife Blog

I got about 2 quarts from the recipe. I can’t imagine only wanting 2 quarts of this, so you might want to do more.

4 pounds apples, peeled, core, and quartered (I used the magnificent core-peel-slice tool)
1/4 cup brown sugar
1/4 cup white sugar
4 big strips of lemon peel
juice from 1 lemon
1 cinnamon stick (or 1/2 teaspoon cinnamon)
1 cup water
1/2 teaspoon salt

Combine all ingredients in a pot, cover, and bring to a boil. Reduce heat and simmer until apples are soft, 20-30 minutes. Remove cinnamon stick and lemon peel. Mash apples with a potato masher until desired chunkiness is reached. Ladle hot applesauce into hot, clean quart jars. Get out the air bubbles and wipe the rim of each jar. Put on lids and rings. Process in a boiling water bath for 25 minutes. Remove from heat and cool completely.

23 thoughts on “The-Best-I’ve-Ever-Had Chunky Applesauce”

  1. this applesauce is a keeper!!!! I too am in love with that green I can not stop staring at that dress…..that green came out so well take a look at new collection on freespirit site under retail put in the word designer in both boxes…and thanks for stopping

    1. Hi Sheryl! I haven’t tried it with less sugar. You could certainly experiment with it and find the amount that you like best. xoxo

    1. Hi Donna! The recipe as it is written is for jarred applesauce processed in a hot water bath, and is shelf-stable. If you want to freeze it instead, I would ladle the applesauce into freezer-safe containers and freeze it until needed! I’ve never tried that, so I don’t know how long it would keep in the freezer, but you can always try it. Good luck!

      1. I always freeze my homemade apple sauce instead of canning (I’m secretly afraid of canning). It keeps for at least 7 months and thaws beautifully. It may keep longer, but we always eat it before finding out!

          1. Hi Autumn. I haven’t tried freezing it, but I think you would cool it first, put it in mason jars or whatever freezer-safe containers you wanted to use, then put them in the freezer.

  2. My grandmother used to make an apple pie that was heavenly, of course no one got her recipe. I am almost sure she must have used something like this applesauce to make the pie,going to give it a try.

  3. I have made homemade applesauce for my granddaughter, who loves it! I am going to try this recipe and canning method. Thanks for sharing!

  4. Hi, it was suggested to me to add red hots to appleaauce as it’s being canned. Have you ever tried that? Would you suggest reducing the amount of cinnamon if this is done? Thank you

    1. Hi Jennifer! I’ve never tried that, but you are welcome to give it a go! I would definitely decrease the cinnamon, I’m just not sure how much to tell you to decrease it by. I bet it will give it a nice, rosy color!

    1. I think it really comes down to personal preference! I like apples with a nice blend of sweet and tart, like Honeycrisp, for flavor. Softer apples like Golden Delicious cook down into a nice, smooth sauce, but I don’t love their flavor by themselves. A combination of apples is a great idea.

    1. Hi Andrea! I’ve never made it in pint jars, so I’m not sure what the time would be for that size. Probably less, but I’m not sure how much less.

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