Pomegranate Applesauce

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This easy fruit applesauce is made with just two ingredients, apples and pomegranate juice. It still packs incredible flavor in the jar!

Prep Time20

Cook Time20

Canning Time18

Total Time58

Course: Sauce

Cuisine: American

Keyword: Fruit Applesauce, Pomegranate Applesauce

Servings: Servings, makes 2 pints

Equipment

Water Bath Canner

Ingredients

12 cups apples peeled, cored and sliced, see notes
2 cups pomegranate juice

Instructions

Prep apples. Wash apples, then peel and core them (or leave peels on if you’ll run the finished sauce through a food mill). Slice and measure 12 cups sliced apples (about 3 lb prepared).
Cook the fruit. Add apples and 2 cups pomegranate juice to a large, heavy-bottomed pot. Bring to a gentle boil, then reduce to a steady simmer. Cook, stirring often, until the apples are completely soft and collapsing, about 15–25 minutes. If the pot starts to stick, lower the heat and stir more frequently.
Purée smooth. Purée the hot mixture to your preferred texture. A food mill gives the smoothest applesauce (and removes peels neatly), but an immersion blender works too. For canning, make sure it’s a true purée with no large chunks so heat penetrates evenly.
Reheat before filling jars. Return the purée to the pot and bring it back to a full boil, stirring so it doesn’t scorch. Keep it hot while you fill jars.
Fill jars. Ladle the boiling-hot sauce into hot pint jars, leaving 1/2-inch headspace. Remove air bubbles, adjust headspace if needed, wipe rims, and apply lids and rings to fingertip tight.
Process. Process in a boiling-water canner for 15 minutes for pints or 20 minutes for quarts, adjusting for altitude (see notes).
Cool and check seals. Turn off heat, remove canner lid, and let jars rest 5 minutes. Remove jars and cool undisturbed 12–24 hours. Check seals, label, and store.

Notes

Twelve cups sliced apples is about about 3 lb prepared, from roughly 3 ½ to 4 lbs as purchased. The exact quantity isn't important to canning safety, but this is roughly the amount you'll need to get a yield of 2 pints.

This recipe is written for a 2-pint batch, but if you’d like to scale it, here are the quantities for a single pint:

Apples: 6 cups sliced apples (about 1 1/2 pounds prepared)
Pomegranate juice:1 cup

Altitude Adjustments

The altitude adjustments for water bath canning Pomegranate Applesauce are as follows:

For Under 1,000 Feet in Elevation - 15 minutes for pints, 20 minutes for quarts
For 1,001 to 3,000 Feet in Elevation - 20 minutes for pints, 25 minutes for quarts
For 3,001 to 6,000 Feet in Elevation - 20 minutes for pints, 30 minutes for quarts
For Above 6,001 Feet in Elevation - 25 minutes for pints, 35 minutes for quarts

Nutrition