John Myers
Ingredients for 1 servings:
- 10 medium-sized apples (Granny Smith, pitted, 2 kg)
- 700 ml apple juice
- 290 g brown sugar
- 210 g white sugar
- ½ lemon(s), the juice
- 1 tsp cinnamon powder
- ¼ tsp clove powder
- ¼ tsp allspice, ground
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours
Preheat the oven to 165°C. Wash the apples, halve, quarter, and core (DO NOT peel) them, and place them in a large, ovenproof pot. Add the apple juice and bring to a boil. Then reduce the heat and simmer for about 15 minutes, until the apples are cooked through. Remove from the heat and puree until smooth using a hand blender. Add the two sugars, lemon juice, and spices, and stir in. Place the uncovered pot in the oven and let the puree simmer for about 2 hours. After about 1.5 hours, you can take a sample. Put a teaspoonful of the puree on a dessert plate and place it in the freezer for 2 minutes. If no liquid forms around the edges, the puree is ready. If it does, simply continue simmering and then test again. In the meantime, sterilize the jars, reserving the water in the pot you used. When the puree is ready, take it out of the oven. Now you have to work quickly and ideally in three batches. To do this, put a fine sieve over a bowl and add some of the puree. Using a spoon, push as much as possible through the sieve. Put what you keep back in the sieve into another bowl. This will leave you with a fine apple sauce. Fill the jars with the nice shiny bit that you pushed through and seal them immediately. Continue in this way until it is all used up. Bring the water from sterilizing the jars back to the boil and place the jars in a hot water bath for 10 minutes. The water should come about halfway up the jars. Remove them, dry them, and let them cool. Store the opened jars in the refrigerator. I made four large 400 ml jars and one 200 ml jar. The whole thing is a bit labor-intensive and time-consuming, but it’s worth it.
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