Prep 1 hr
Cook 30 mins
Two kinds of apples plus cinnamon and brown sugar make this applesauce unique. This recipe was modified from a basic one found in an old home canning cookbook. You can mash the apples up more or less during cooking, depending on what texture you prefer. Jars of this make a great gift, and it could double as a pre-made pie or pastry filling. It's quite labor-intensive, but the result is worth it!
- 3 lbs granny smith apples
- 3 Red Delicious apples
- 2 tablespoons butter
- 1 tablespoon molasses
- 1 tablespoon cinnamon
- 1 cup brown sugar
- Prepare jars, lids, and rings; be sure they are sterilized.
- Peel, core, and slice apples into large chunks. If necessary, place in a bath of water and lemon juice to prevent browning.
- In a heavy pot, cook the apples and butter over medium heat until the apples begin to soften. Be sure not to burn the butter!
- Once apples are soft, continue cooking while mashing them with a potato masher. Gradually add the remaining ingredients, and continue mashing until the mixture reaches the desired texture. If you like fewer chunks, you could put it through a ricer or food processor.
- Turn the heat up and cook until boiling.
- Place in jars, being careful to keep rims clean. Process for 10-15 minutes in boiling water.