Garden Fresh Strawberry Applesauce

Garden Fresh Strawberry Applesauce

There are many different varieties of applesauce that I have shared on this blog:

Cinnamon Applesauce

Blackberry Applesauce

Rosehip Applesauce

This year, since I had such a wonderful strawberry crop (click HERE to view "Strawberry Stages:  From Planting to Eating"), I decided to share my strawberry applesauce recipe.

I knew that summer apples would not ripen at the same time as strawberries.  So, I processed some strawberries from my garden while they were in season and froze them until the apples were ripe.  Summer apples are in prime season right now!

Frozen strawberries, (already hulled and chopped)

Apples processed through the food strainer (click HERE to learn how)

Printable Recipe

Strawberry Applesauce

1 cup mashed strawberries (rinsed, hulled & mashed/chopped.  I used frozen - in this case thaw before making applesauce)

5 cups apple puree (What I call "apple puree" are apples that have been cooked down, cooled and then processed through a food strainer -  click HERE to view how to use the food strainer)

1/2 cup to 3/4 cup sugar (depending on you desired sweetness)

Juice from 1/2 a lemon

1/2 teaspoon ground cinnamon

In a large size saucepan, combine the mashed strawberries and apple puree. (see pictures below).

Stir in the sugar, lemon juice and cinnamon.

 Bring to boil and then turn down the heat to low and simmer for about 30 to 40 minutes - stirring often (see picture below).  

Scoop off the foam (as seen on the edges in the picture above) until it resembles the picture below.

While the sauce is simmering you should gather your canning jars, lids and rings (you will need about 3 pints, or 5+ jelly jars). (see Canning Basics - Jar Sizes). Also, gather all other canning supplies: (see Other Canning Supplies)  Start the water boiling for Jar sterilization: (see Sterilizing Jars & Lids) .   Taste the applesauce - you might want to add more sugar.

By now your jars should be sterilized and ready to be filled. Take the jars out of the boiling water (I use my jar remover and make sure that the water is drained out of each jar).  Ladle the applesauce into each jar making sure not to go above the bottom of the threads on the jar.  Continue filling until all of the applesauce has been used up.  Wipe the rim of each jar with a damp cloth making sure that any sauce residue is gone (any residue left on the rim can stop the jar from sealing).  Place a sterilized lid on each jar and then tighten a ring on each jar.

Place all jars in a "Water Bath Canner" and process (boil) the filled jars for 15 minutes (make sure that the water level in the Canner is 1 inch above the tallest jar)
After boiling for 15 minutes, remove the jars and place them on the counter or table to cool (I always place them on a cloth because there have been a few times when a jar cracked and then the contents oozed out making a mess - the cloth will help if that happens). You will hear the wonderful popping sound of your jars sealing.

Allow the jars to cool overnight and do not move until then.

ENJOY!!

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"Caramel Apple Muffins"