Ingredients ?

Apples 3 kilograms

Sugar 600 grams

Water 800 grams

Homemade Applesauce Directions ?

Boiling the syrup

The first step is to boil the sugar water to make a syrup. Pour the sugar and water into a pot and stir to dissolve the sugar completely into water. Do not care about the proportion of water and sugar, water more boiling time longer, the same result, the key is the syrup color. My method is to look at the color of the liquid and foam, from white to yellowish, and the second is to drop a few drops on the back of a small spoon, observe the flow rate and the thickness of the hanging syrup, to confirm that it becomes syrup rather than sugar water.

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Apple has been pre-peeled and diced. At this point, pour the prepared diced apples into the syrup and start simmering and stirring.

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The goal of the simmering process is to evaporate much of the water from the apples and to completely infuse the apples with sugar. Stir during the process and gradually reduce the heat for about half an hour. Until the liquid goes back from sugar water to syrup. It can be thickened slightly if you like a bit of caramel flavor.

The diced apples can be mashed into a puree, or the pulp can be left in, depending on your preference.

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Let it cool, it looks crystal clear, tastes tart and sweet, and has a strong apple flavor. Serve in a sealable glass jar for refrigerated storage. Open when serving.

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Tips

The proportion of sugar can be arbitrary according to your own taste, too much sugar will be snore, but the sweeter the longer shelf life.