Three-Apple Applesauce

Nothing gets you in the fall mood than warm, home-made applesauce. I halved the recipe since I wasn't going to can it. Delicious! I would recommend cutting down on the sugar, it was pretty sweet.

Bon Appetit, October 2008

Makes 6 to 7 1-Pint Jars

2 cups water

1/2 cup lemon juice

3 lbs Fuji apples or other sweet-crisp apples

3 lbs Granny Smith apples or other tart apples

3 lbs Jonathan or Rome Beauty apples or other soft-textured apples

2 1/2 cups sugar

1 1/2 tsp coarse kosher salt

1/2 tsp ground cinnamon

1/2 tsp ground allspice

Combine 2 cups water and lemon juice in 10-to 12-quart stockpot. Peel, core, and cut apples into 3/4-inch pieces; mix pieces into lemon water as soon as apples are cut, to prevent browning. Add sugar, coarse salt, cinnamon, and allspice; stir over medium-high heat until sugar dissolves. Bring to boil; reduce heat, cover, and simmer until apples are soft and almost translucent, stirring frequently, about 20 minutes. Remove from heat. Using potato masher, mash apples to chunky consistency.

Ladle applesauce into hot clean 1-pint glass canning jars, leaving 1/2-inch space at top of jars. Remove air bubbles. Wipe jar threads and rims with damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 20 minutes. Cool jars completely. Store in cool dark place up to 1 year.