Jonagold Apples For Applesauce Recipes

3-INGREDIENT APPLESAUCE (NO SUGAR ADDED)

Steps:

• To a medium saucepan (see notes for Instant Pot instructions) add peeled chopped apples, cinnamon, a dash of water (~2-3 Tbsp / 30-45 ml as original recipe is written), and lemon juice or apple cider vinegar. Stir.
• Cover and cook over medium heat until it simmers, then reduce heat to low / medium-low and continue cooking until the apples are very tender and slightly caramelized - about 15-20 minutes. Stir occasionally.
• Use the back of a wooden spoon or potato masher to mash into a loose sauce. You could also blend with an immersion blender, in a food processor or high-speed blender for smoother texture (optional) - a helpful step if you left the skins on. Add a dash of maple syrup or sugar of choice to sweeten (optional - depends on sweetness of your apples).
• Enjoy fresh, or store cooled leftovers in the refrigerator up to 4-5 days, or in the freezer up to 1 month. Enjoy cold or reheated in the microwave or on the stovetop over low heat until hot (add more water as needed if dry).

JONAGOLD APPLE CAKE

Steps:

• 1. Preheat oven to3 50. In a bowl, sift together flour, baking soda, salt, nutmeg and cinnamon.
• 2. In another bowl, cream sugar, butter and eggs. Add to dry ingredients. Add apples and stir to mix.
• 3. Pour batter into a buttered 9 x 13 inch pan. Sprinkle with brown sugar. Bake for 45 to 60 minutes or til a toothpick inserted in center comes out clean. makes 12 servings.

APPLE FILLING RECIPE

Steps:

• Peel, core and chop apples into small, 1/2" cubes
• Place apples in a large pan over medium heat
• Add butter and stir until butter is melted. About 1 minute.
• Add apple juice, cinnamon, cloves, salt, and sugar and stir to combine.
• Stirring occasionally, cook until the apples have softened. They should still have a little bit of firmness, but not be mushy.
• Whisk water and cornstarch together in a separate cup to make a slurry, then add to apples while gently stirring over medium-high heat.
• Cook and stir for 2 to 3 minutes until the mixture begins to bubble to make sure the cornstarch is fully cooked.
• Remove the mixture from the heat.
• Add in orange extract, vanilla, lemon juice, and honey. Stir to combine.
• Pour into a cake pan or bowl and refrigerate to cool quickly. Store about 2 weeks in the fridge.

JONAGOLD APPLE BUTTER

Steps:

• Combine the apples and juice in a large, heavy-bottomed saucepan. Cover and bring to a boil over high heat. Decrease the heat to low and simmer, stirring occasionally, until the apples are very soft, 30 to 45 minutes. Add the brown sugar, granulated sugar, ground cinnamon, cloves, allspice, and salt. Continue to cook until the apple butter is thick enough to mound when spooned onto a plate, about 45 more minutes.
• Meanwhile, place a wire rack on a rimmed baking sheet. Sterilize the 1/2-pint canning jars and lids in boiling water, following the manufacturer's instructions (or see Boiling-Water Canning, page 279). Remove the jars from the water and place upside down to drain on the prepared rack. Remove the lids from the water and dry with a clean towel. Turn the sterilized jars right side up on the rack, using tongs or a kitchen towel to protect your hands. When they are cool enough to handle, dry them with a clean towel. Set aside.
• When the apple butter is cooked, fill the hot jars according to the procedure for Raspberry Jam (page 289), and process them in a boiling-water canner for 10 minutes. Store the unopened jars of apple butter at room temperature for up to 1 year. Once a jar is opened, store in the refrigerator for up to 1 month.
• For refrigerator or freezer apple butter, transfer the mixture to clean airtight containers and refrigerate for up to 1 month. Or spoon into airtight freezer-safe containers, leaving at least 1 inch of headroom and freeze for up to 1 year.