Ingredients:

  • 5 lbs firm canning apples, peeled, cored, and chunky-diced
  • 1/2 cup water
  • 2 tbsp lemon juice
  • 1/2 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

Instructions:

  1. Prepare the water bath canner by filling it with enough water to cover jars by one inch and bringing it to a simmer.
  2. Peel, core, and cut apples into irregular, 3/4-inch chunks.
  3. Combine diced apples, water, and lemon juice in a large pot. Bring to a boil over high heat, then immediately reduce to a simmer.
  4. Cover and cook for 15–20 minutes, or until apples are tender when pierced with a fork.
  5. Remove from heat and use a potato masher to crush approximately 50% of the apples, leaving the rest as distinct chunks.
  6. Stir in the cinnamon, nutmeg, and sugar until the sauce is fragrant and mahogany-colored.
  7. Ladle the hot applesauce into sterilized jars, leaving 1/2 inch of headspace, and remove air bubbles.