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Saturday, October 22, 2011

Peach & Raspberry Applesauce

We are so lucky to have apple trees in our backyard.  Usually, I just make regular applesauce, but decided to change it up this year.  I had just bought some raspberries & peaches and decided to try making some raspberry applesauce & some peach applesauce along with the regular applesauce this year.  It was SO SO good!  It will definitely be on my to-do list for next year.

October 015

Applesauce

  • 5 lbs. Apples, quartered
  • 2-4 cups water
  • Sugar to taste

Place apples in large stockpot and bring to a boil over high heat.  Reduce the heat to medium-low heat and simmer until fruit is very soft, about 30 minutes (uncovered).  Ladle the sauce into a fruit mill.  Process the fruit until you have separated the skins & seeds from the pulp.  Ladle the sauce into warm pint jars, leaving 1/2 inch of head space. Wipe off each jar rim with a clean rag and place lid and ring on jars.  Process the jars in a water bath canner for 15 minutes (if at sea level).  I have to add 15 minutes to mine for elevation (we live at 6,500 feet).  So mine were processed for 30 minutes.  Remove the jars and let cool for at least 12 hours, making sure they have all sealed properly.  I {{LOVE}} the pop.

Peach Applesauce

  • 5 lbs. Apples, quartered
  • 2 lbs. Peaches, pitted, quartered (skins on)
  • 2-4 cups water
  • Sugar to taste

Place apples and peaches in large stockpot and bring to a boil over high heat. Reduce the heat to medium-low heat and simmer until fruit is very soft, about 30 minutes (uncovered). Ladle the sauce into a fruit mill.  Process the fruit until you have separated the skins & seeds from the pulp.  Ladle the sauce into warm pint jars, leaving 1/2 inch of head space. Wipe off each jar rim with a clean rag and place lid and ring on jars.  Process the jars in a water bath canner for 15 minutes (if at sea level).  I have to add 15 minutes to mine for elevation (we live at 6,500 feet).  So mine were processed for 30 minutes.  Remove the jars and let cool for at least 12 hours, making sure they have all sealed properly.  I {{LOVE}} the pop.

Raspberry Applesauce

  • 5 lbs. Apples, quartered
  • 2 cups Raspberries
  • 2-4 cups water
  • Sugar to taste

Place apples and raspberries in large stockpot and bring to a boil over high heat. Reduce the heat to medium-low heat and simmer until fruit is very soft, about 30 minutes (uncovered). Ladle the sauce into a fruit mill.  Process the fruit until you have separated the skins & seeds from the pulp.  Ladle the sauce into warm pint jars, leaving 1/2 inch of head space. Wipe off each jar rim with a clean rag and place lid and ring on jars.  Process the jars in a water bath canner for 15 minutes (if at sea level).  I have to add 15 minutes to mine for elevation (we live at 6,500 feet).  So mine were processed for 30 minutes.  Remove the jars and let cool for at least 12 hours, making sure they have all sealed properly.  I {{LOVE}} the pop.

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4 SWEET COMMENTS::

Rachel said...

I am totally making the raspberry applesauce next year. It looks so yummy!
Thanks for sharing the recipes.
Rachel
adventuresofadiymom.blogspot.com

Kimberly @ The Brown Eyes Have It said...

I'm definitely trying raspberry applesauce next year! We have a lot of apples and tons of raspberries. Thanks!

Heather said...

Yummy! I will have to try making this!

Boo Sebura said...

Modified the peach a little. Added 1lb of frozen mango to 1lb of peaches. Also used 1 cup of fresh apple cider to water for boiling. Boy did it turn out great. Sweet as could be with no sugar added.

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