Strawberry Applesauce

This easy Strawberry Applesauce recipe combines fresh apples, strawberries, cinnamon, and lemon juice for a smooth, flavorful homemade applesauce that's perfect for snacks, breakfasts, and meal prep.

Prep Time15

Cook Time25

Blend Time10

Total Time50

Servings: cups

Calories: 86kcal

Author: Karin and Ken

Ingredients

8 cups apples peeled, cored, and chopped
3 cups strawberries chopped
½ cup water
¼ to ½ cup sugar to taste
1 tablespoon lemon juice
½ teaspoon ground cinnamon

Instructions

Add the apples, strawberries, and water to a large pot and stir to combine.
Cover and cook over medium heat for 20 to 25 minutes, stirring occasionally, until the fruit is very soft and easily pierced with a fork.
Carefully transfer the cooked fruit and any remaining liquid to a blender, working in batches if needed.
Blend until completely smooth.
Return the blended fruit to the pot. Stir in the sugar, lemon juice, and cinnamon until fully combined.
Taste and adjust the sweetness if needed. Allow the applesauce to cool before serving, refrigerating, freezing, or canning.

Notes

Start with quality fruit: Use flavorful apples like Fuji, Gala, Honeycrisp, or Golden Delicious and ripe strawberries for the sweetest, best-tasting applesauce.
Adjust to your taste: Start with less sugar, taste before serving, and customize the flavor with cinnamon, nutmeg, ginger, or other favorite spices.
Blend safely and choose your texture: Don't overfill the blender when working with hot fruit, and blend until silky smooth or leave it slightly chunky if preferred.
Store for success: Allow the applesauce to cool completely before storing to prevent excess condensation and maintain the best texture.
Make extra: This applesauce freezes beautifully, making a double batch a great way to enjoy homemade applesauce later.
Canning strawberry applesauce: Bring the blended applesauce back to a gentle simmer before canning. Ladle hot applesauce into clean, hot jars, leaving ½ inch headspace. Remove air bubbles, wipe rims, and apply lids and rings. Process in a boiling water bath for 15 minutes for pint or quart jars (adjust for altitude if needed). Let jars cool completely and check seals before storing. Tip: Always follow current USDA or Ball canning guidelines for altitude adjustments and safe processing times.

Nutrition