Honey Applesauce


  • 3 Pounds (8 Cups when Prepared) Apples (I used a mix of Fuji and Granny Smith), Peeled, Cored and Diced
  • 1-1/2 Cups Apple Juice
  • 3 TBS Lemon Juice
  • Zest of 1 Lemon
  • 1/3 Cup Honey
  • Pinch of Nutmeg
  • Pinch of Cinnamon


  1. Sterilize the Jars and lids
  2. In a large Heavy Bottomed Pot, combine Apples, Apple Juice and Lemon Juice and Zest.
  3. Bring to a boil over medium high heat and then reduce to medium low heat and a simmer.
  4. Simmer until Apples have softened, about 45 minutes, stirring occasionally.
  5. For Chunky Sauce, use a potato masher to get mashed consistency you like. Or, move contents to a food processor and pulse only a few times to get a creamier mix (as shown in my pictures).
  6. Return to pot, return to simmer over low heat. Stir in honey and spices and simmer for an additional 15 minutes.
  7. Remove from heat, Carefully ladle the sauce into the jars leaving a head space of 1/4 inch. Wipe rims, place lid on rim, tighten with band and allow to cool a bit until the lids “POP” (inside cools, causing air pressure to seal the lids).
  8. Process in water bath (large pot of boiling water, enough to cover the jars completely plus an inch) for 20 minutes.
  9. Serve Chilled and ENJOY!

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