Ingredients:

  • 6 lbs sweet apples
  • 4 lbs tart apples
  • 1 cup water
  • 1/4 cup bottled lemon juice
  • 2 tbsp ground cinnamon
  • 1/4 cup brown sugar
  • 1/4 tsp ground nutmeg

Instructions:

  1. Peel, core, and slice the sweet and tart apples into uniform chunks and place them into a large stainless steel pot with the water.
  2. Cover the pot and simmer over medium heat, stirring occasionally, until the apples are tender and translucent.
  3. Puree the mixture using a potato masher for rustic texture, or a food mill or immersion blender for a velvety finish.
  4. Return the pureed sauce to medium heat and stir in the bottled lemon juice, cinnamon, nutmeg, and brown sugar. Heat until steaming hot throughout.
  5. Pack the hot sauce into sterilized pint jars, leaving 1/2 inch of headspace. Remove air bubbles, wipe rims, apply lids, and tighten rings to fingertip-tight.
  6. Process the jars in a boiling water bath for 15 minutes. Remove and let rest undisturbed for 24 hours.