This will make 3-4 pints and can be scaled up or down.

  • 6 pounds of apples (any type will do, I like to mix them up)
  • 0.5 cups honey
  • 1 tablespoon lemon juice


Note: if you have a highspeed blender, you can skip multiple steps in this recipe and drastically reduce cooking time with this trick.  If you do that, skip to step 4.

  1. Peel, core and chop the pears (you can chop them in a food processor)
  2. Combine 0.5 cup water and pears in a pot and heat over medium-high, stirring to prevent burning.
  3. Cook at a light simmer, continuing to stir to prevent burning.  Cook/ mash until you have the consistency of applesauce (you can also blend once soft).
  4. Lightly simmer for 45-60 minutes.  (Add jars to waterbath and Start boiling water after 30 minutes of cooking)
  5. Add lemon and honey.
  6. Cover jar lids with boiling water.
  7. Spoon sauce into pint (2 cup/ 500 ml) jars.
  8. Wipe rims of jars to remove any spilled sauce.
  9. Place lids on jars, secure finger-tight.
  10. Submerge jars in hot water bath for 15 minutes (begin timing after the water reaches a boil).
  11. Remove jars, place on counter for 24 hours.  Check the jars to ensure they’ve sealed and store on the shelf.

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