Add a homemade flourish to your early autumn roast dinners with this scrummy apple sauce recipe from Ball. Find more great recipes on their website.
These traditional-style Ball brand jars are perfect for storing your home-crafted condiments, and will add character to any kitchen; a selection is available at Lakeland.
- 5.5kg apples, peeled, cored, quartered, treated to prevent browning* and drained (about 36 medium-sized)
- 600g granulated sugar, optional
- 60ml lemon juice
- 8 x 490ml glass preserving jars, with lids and bands
*To treat apple slices to prevent browning submerge cut apples in a mixture of 60 mL lemon juice and 945 mL water.
Prepare boiling water preserver. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
Combine apples with just enough water to prevent sticking in a large stainless steel saucepan. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, for 5 to 20 minutes, until apples are tender (time will depend upon the variety of apple and their maturity). Remove from heat and let cool slightly, about 5 minutes.
Transfer apples, working in batches, to a food mill or a food processor fitted with a metal blade and purée until smooth.
Return apple purée to saucepan. Add sugar, if using, and lemon juice. Bring to a boil over medium-high heat, stirring frequently to prevent sticking. Maintain a gentle boil over low heat while filling jars.
Ladle hot applesauce into hot jars leaving 1/2 inch (1.25 cm) space. Remove air bubbles. Wipe rim. Centre lid on jar. Apply band until fit is fingertip tight.
Process jars in a boiling water preserver for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when centre is pressed.