Organic Fiji Applesauce

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I love the smell this applesauce makes in my home after simmering for a couple hours on the stove. This is a modified version of my Mom’s traditional recipe, I made it really smooth with the least amount of sugar, (you could probably make it with none). I also made extra for future recipes!

  • serves:

    approximately two 16ox Jars
  • prep time:

    15 min
  • cook time:

    1.5 hours
  • inspired by:

    My Mama

measure out:

  • eleven
    large organic fiji or macintosh apples
  • 1/3 cup
    cane sugar
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
    pure vanilla extract
  • 1/8 tsp
    sea salt
  • 1/2
    lemon sliced (remove seeds)
  • 1/2 tsp
    ground nutmeg
  • one
    cinnamon stick

process:

  1. Core, peel and cut apples into wedges. It’s handy to have a fruit wedge cutter.
  2. Put apples in large pot, with remaining ingredients. Fill pot with water up to the top of the apples.
  3. Bring to a boil and remove lemons.
  4. Turn down to med-low for at least 30min to simmer.
  5. Take off of heat and remove cinnamon stick.
  6. With an immersion blender, process apples until desired consistency.

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cooling and serving:

It’s a sweet treat in the winter, especially if you warm it up a bit. I guess if you preserve it in jars - it can stay fresh up to 3 weeks if kept in the fridge. How long do you keep your homemade applesauce for?