Pear Applesauce
This Pear Applesauce recipe will be on repeat all fall long. It's made with fresh apples and pears, is free of refined sugar, perfectly spiced, and freezer-friendly for whenever a craving hits.
EQUIPMENT
INGREDIENTS
- 6 cups apples - * washed, peeled, cored, and chopped in 1/2" chunks
- 2 cup Bartlett pears - washed, peeled, cored, and chopped in 1/2" chunks
- 1 ½ cup water
- ½ cup maple syrup
- 1 lemon - juiced
- 1 cinnamon stick - **
INSTRUCTIONS
- To a large pot, combine the apples, pears, water, maple syrup, lemon juice, and cinnamon stick. 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 and pears 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, remove the cinnamon stick and mash with a potato masher (for chunky applesauce) or immersion blender (for smooth applesauce).
- Ladle the Pear Applesauce into jars leaving one inch of headspace. Add new lid, ring, and tightly seal jar. Refrigerate for up to one week.
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.
**Use ground cinnamon in place of cinnamon sticks. For every batch, add a 1/2 teaspoon.
FREEZING INFORMATION
Frozen applesauce is good for up to 3 months. 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 applesauce in the refrigerator overnight.Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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