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This Blueberry Applesauce is a delicious twist on classic applesauce. It has bright berry flavor, a touch of honey, and the most beautiful deep maroon color.
This 2 jar recipe makes it perfect for enjoying one now and freezing one for later!
I absolutely love making homemade applesauce. Obviously it tastes better than store-bought and it is made with better ingredients too, but I just love the smell of simmering apples on the stove.
This Blueberry Applesauce is a little sweet, a little tart, with a touch of honey. It’s just as easy to make as my classic Cinnamon Applesauce, but the blueberries really give it a little something extra (and that color is just so pretty). I make it every year after we go blueberry picking and I guarantee you’ll love it too!
For other fun applesauce, try my fall-inspired Pear Applesauce.
Blueberry Applesauce Ingredients
Here’s everything you will need to make this applesauce recipe. And keep reading because there’s a few important things you should know.
- Apples: You’ll want to use a combination of apples for the best applesauce. Great varieties are Gala, Cortland, Jonathon, Ambrosia, Honeycrisp, McIntosh, Fugi, or Granny Smith. Don’t forget to wash them before peeling, coring, and chopping into 1-inch chunks.
- Blueberries: Feel free to use fresh or frozen berries, just make sure they’re sweet and ripe. I also recommend picking through them and discarding any brown stems or super soft blueberries.
- Water
- Raw Honey: I love how this pairs with the blueberries and lemon, but you could also use maple syrup and even granulated sugar or raw cane sugar. If you prefer to keep your applesauce unsweetened, that is fine too!
- Lemon: This gets juiced and added into the applesauce to balance out the sweetness. You could use bottled lemon juice, but you’ll want to use half the amount or it will be too sour and acidic.
You’ll also want to grab a large pot, potato masher or immersion blender, and jars for storing.
How to Make Blueberry Applesauce
Find the complete recipe instructions with measurements below.
Frequently Asked Questions (FAQ’s)
More Blueberry Recipes You Might Like
Blueberry Applesauce
EQUIPMENT
INGREDIENTS
- 6 cups apples - washed, peeled, cored, and chopped in 1/2" chunks
- 2 cups blueberries - fresh or frozen
- 1 ½ cup water
- ½ cup raw honey
- 1 lemon - juiced
INSTRUCTIONS
- To a large pot, combine the apples, blueberries, water, raw honey, and lemon juice. Bring to a boil. Once boiling, reduce heat to medium-low, cover and simmer for 10 minutes.
- Remove lid and continue to simmer for 5 to 10 more minutes. The apples will be fork tender and soft enough that they slide off the fork when pricked.
- Remove mixture from the heat and allow to cool completely. Once cooled, mash with a potato masher (for chunky applesauce) or immersion blender (for smooth applesauce).
- Ladle the Blueberry Applesauce into jars leaving one inch of headspace. Add new lid, ring, and tightly seal jar. Store in the refrigerator or freezer.*
RECIPE NOTES
- Use a combination of apples for the best flavor. Good options are Gala, Cortland, Jonathon, Ambrosia, Honeycrisp, McIntosh, Fugi, or Granny Smith apples. Stay away from Red Delicious, their soft texture makes applesauce grainy.
- If you do not have or do not want to use honey, you can also use maple syrup, granulated sugar, and even raw cane sugar. If you prefer an unsweetened applesauce, leave it out all together.
STORING INFORMATION
- Refrigerated for up to 7 days.
- Frozen for up to 3 months. Just be sure to use wide mouth jars so the applesauce has room to expand, and label them with today’s date and contents. When ready to eat, thaw your applesauce in the refrigerator overnight.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
