What's Cooking? - Plum Applesauce

We have ripe plums and apples on our trees in the yard and I've been itching to do something with them so they don't go to waste.  I've already made plum jam, but there's only so much jam you can eat so this time I made Plum Applesauce.  I more than quadrupled the recipe so I could have some to eat right away and some to can.  I used this recipe from Epicurious as a starting point but I changed it up a little bit.  I was really pleased to see that peeling the apples wasn't necessary.
Ingredients (for one batch)2 pounds apples, quartered and seeded (mine are green with some spots of red where the sun hits)2 pounds plums, quartered and pitted1/4 cup water1/4 cup sugar (I used a little less for a tart flavor)2 cinnamon sticks
PreparationCook all ingredients in a large covered pot over moderately low heat, stirring occasionally, until fruit is very tender and falling apart, about 1 hour.  Remove cinnamon sticks.
Meanwhile, soak canning jars and lids in hot water.  I used jars that are self-sealing.
Process cooked fruit with an immersion blender until desired consistency is reached.  I don't mind having a little skin in my sauce so I didn't process for very long.
Pour into prepared jars.  Tighten lids. Turn upside down and let rest for at least 10 minutes.
Label jars.  I used a white permanent paint marker that I found at a small office supply shop in our village.
- Posted using BlogPress from my iPhone

Tweet

Pin It