This recipe starts with applesauce. My family's favorite.
- Carbohydrate 39.4170747951402 g
- Cholesterol 0 mg
- Fat 0.29402437558609 g
- Fiber 1.29733747149463 g
- Protein 0.194021250292308 g
- Saturated Fat 0.169067375341271 g
- Serving Size 1 1 Serving (120g)
- Sodium 29312.3541482678 mg
- Sugar 38.1197373236456 g
- Trans Fat 0.073032312641908 g
- Calories 163 calories
Step-by-step
- Place all ingredients in a large pot.
- Cook over medium heat, stirring, until VERY thick.
- Place product in small jelly jars and can using the hot-pack method.
Starting with Applesauce
Swapping commercial jarred applesauce for unsweetened homemade puree alters the final sweetness and moisture content drastically, requiring careful monitoring of the added sugars. Thickening large quantities of fruit requires a heavy-bottomed pot to prevent scorching at the base as moisture evaporates. Stir the mixture frequently with a wooden spoon that reaches the corners of the pot.Judging Doneness Without a Device
Thermal readings are less reliable for fruit spreads than physical inspection. Spoon a small amount of the hot mixture onto a chilled ceramic plate and let it rest for sixty seconds. Tilt the plate vertically to observe the spread. A properly reduced preserve will hold its shape with minimal liquid weeping around the edges. If the puree runs freely like thin syrup, continue simmering over medium-low heat until the consistency thickens into a dense spread.Dietary Adjustments and Storage
This formulation naturally accommodates plant-based diets and lacks common allergens like gluten and dairy. Once the desired thickness is reached, ladle the hot preserve into sterilized jars, leaving a half-inch of headspace at the top. Process the containers using the hot-pack canning method to ensure shelf stability for up to one year in a cool pantry.
