I'm going to walk you through how I make it, then the concise version of the recipe is at the bottom of this post.
I can't wait for the day our baby apple trees produce enough to supply our own apples for this recipe, but in the meantime I'm grateful for our own honey and lemons from our tree or a friend's.
Recently, some nice apples were on sale for 99c/kilo, so I purchased several bags full. Pictured are just over half the apples I used this time. All together, the apples made just over 11 litres of applesauce.
The first step is to wash, core and cut up the apples. There is generally NO need to peel them for this recipe - in fact I prefer not to, as it gives the sauce a richer flavour and retains maximum nutrients. However, when using apples that are not spray-free, I do peel them as even after washing, a lot of spray residue is on and in the skin. So I peeled these ones.
I have a nifty gizmo for coring and cutting up the apples in one fell downward push - this makes the job very fast, especially when peeling isn't needed, and ensures the pieces are of an even size, so cook at the same rate. But it doesn't really matter too much - just chop them up and dump them in a large pot with some water in it as you go.
The gizmo has a metal circle in the middle, and metal blades radiating out from it, within a plastic holder with two handles. Various models are available, such as THIS ONE at Fishpond.
Note: the quantity of the rest of the ingredients depends on how much apple puree you have. I will give the amount for 6 cups of puree and 6 litres of puree (the amount I get after filling my biggest pot with apples)
Cinnamon & Honey Applesauce
To each 6 cups of puree:
3 TBSP lemon juice
1/3 cup honey
1/3 tsp finely grated lemon rind (zest)
3/4 tsp cinnamon
Dash salt (optional)
For 6 litres of puree:
180ml lemon juice
1 1/3 cup honey
Finely grated rind from 1 1/2 large lemons
3 tsp cinnamon
Dash or so of salt (optional)
Wash, peel if desired, core and cut up apples. Cook in a large non-aluminum pot with sufficient water until soft. Use a slotted spoon to scoop apples into blender. Puree in blender or food processor until smooth, adding minimal fluid for a thick sauce, or a bit more for a thinner sauce. Measure total volume of puree.
Return puree to washed pot and add rest of ingredients. Bring to boil, stirring regularly, and simmer 5 minutes. Ladle into hot, sterile jars, leaving 3/4 inch head space, and seal.
For details on how to prepare and sterilize jars and seals, see THIS POST.
After the jars have cooled overnight, wipe outside with cloth to remove any spill residue, check seals, and store. If any have not sealed properly, put in fridge and use up, or pour into containers and freeze.