• 3 pounds assorted apples - the sweeter the better
  • 1/2 cup water
  1. Remove the stems from the apples, and quarter them - do not peel or core them. Add the apples and water to a large stock pot that is large enough to hold all of the fruit with room to spare, as the apples will expand as they
  2. cook.
  3. Cook over low heat, stirring frequently, until the apples are soft. Remove from heat and allow to cool enough to handle.
  4. Working in batches, push the cooked apples and liquid through a a fine-mesh sieve, discarding the skins and seeds, or process through a food mill (again, discarding the skins and seeds).
  5. Taste; sweeten if needed. Makes 2 pints or 1 quart and can be frozen or processed in water bath canner for 10 minutes.
  6. Nutrition (per serving): 88 calories, <1g total fat, 0mg cholesterol, 2.2mg sodium, 182.2mg potassium, 23.5g carbohydrates, 4.1g fiber, 17.7g sugar, <1g protein
Recipe by Jan's Sushi Bar at