This chunky applesauce recipe is so delicious, with notes of cinnamon and a hint of lemon. We never just make one batch–it’s that good!
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!
We have a short list of things we make and preserve during apple season: chewy apple leather, spice-filled apple pies that we put in the freezer, dried apple rings, and now this absolutely divine chunky applesauce, scented with cinnamon, lemon, and sweet brown sugar. No matter how many jars we make, they don’t stick around for long!
- 4 pounds apples, peeled, cored, and quartered
- 1 cup water
- 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)
- 1/2 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, sterilized quart jars leaving 1/2 inch headspace. Get out the air bubbles and wipe the rim of each jar. Put on hot, sterilized lids and rings.
- Process in a boiling water bath for 25 minutes. Remove from heat and cool completely.
If you've never canned anything before, get up to speed with these canning tips from Ball.