Spiced Blueberry Applesauce
Ready In: 1 hr
Serves: 32
Yields: 4 quarts
Ingredients
- 2 lbs blueberries (fresh or frozen)
- 5 lbs apples, sliced and cored (weight is 5 lbs. after peeling, coring and slicing ( use several varieties for best flavor)
- 1 cup raw sugar
- 1 teaspoon ground ginger
- 1⁄2 teaspoon ground cardamom
- 1⁄4 teaspoon ground allspice
- 3 tablespoons bottled lemon juice
Directions
- Place the apples and blueberries into a heavy bottomed pot large enough to hold all the ingredients and allow room for stirring.
- Add just enough water to cover the bottom of the pot–about 1/2 inch of water on the bottom or so.
- Put the pot onto high heat and stirring constantly, bring to a boil.
- Turn heat down to medium, and stirring continually, cook until the apples are all soft and some are beginning to break down, thickening the released fruit juices.
- Stir in the sugar and spices and keep cooking until the sugar is well combined.
- Turn off the heat, but keep the pot on the stove in order to keep the applesauce hot.
- Using an immersion blender, a food processor or food mill, grind the fruit up into a slightly chunky puree–or, if you wish, grind it down to a perfectly smooth puree.
- Stir in the lemon juice thoroughly, then pack into hot pint or quart jars.
- Try to get any visible air bubbles out with a spatula; this is very difficult with very thick foods like applesauce, but try anyway. Wipe off the rim of the jar with a damp cloth, then center a lid on top and screw on a band.
- Do not tighten the band–just screw it down until it is closed, but not at all difficult to unscrew.
- Put into a hot water bath canner, making certain that water covers the jars completely.
- Bring to a boil, clap the lids on top of the canner and process the jars for 20 minutes–the processing time is the same for either pints or quarts.
- When they have processed for twenty minutes, turn off the heat and open the lid to the canner.
- Allow the jars to sit in the hot water for five minutes, then carefully lift up each jar and set it on a folded dishtowel in order to keep the counter from possibly cooling the glass too rapidly, causing the jar to crack.
- Check the seals on the lids–they should be concave and very tightly adhered to the jar rim.
- If after 24 hours the lids have not sealed, either use up the food that did not seal, or re-pack using new jars and new lids.
- Recipe makes eight pints or four quarts.
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