Second Summer Applesauce

Photo Credit
Sam Jones/Quinn Brein
The Editors
2 quarts
Preparation Method
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Our Second Summer Applesauce recipe is a reader favorite. Combine apples and purple plums for wonderful flavor and beautiful color!

Find out the origins of the phrase “Second Summer” (and “Indian Summer”) here.

4 quarts (1/2 peck) apples
3 or 4 purple plums, pitted
2 cups sugar
juice from 1/2 to 1 lemon, to taste
cinnamon, to taste
nutmeg, to taste

Wash and quarter apples and plums. (No need to peel or core apples.) Place in a large pot and add 2 cups water. Cover and boil until apples are soft and the peels are falling off. Add sugar. Simmer another couple of minutes, until sugar is dissolved.

Pour by small amounts into a food mill or other sieve, and press out the applesauce, discarding peels, seeds, and cores. Stir lemon juice, cinnamon, and nutmeg into applesauce.

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The Almanac Chefs

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Almanac Chefs