The Great Crabapple Adventure, Part 2.

After finishing up the crabapple jelly, I started on crabapple sauce, which is insanely simple.

I quartered and cored 50 (yep, really) crabapples, and tossed them into a pot. No water needed to be added, as the apples will produce lots of liquid.

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Put the pot on medium heat until there is enough liquid to boil. Add one-third of a cup of honey.

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At this point, raise the heat to medium-high, and cook until the apples are soft. You should also prepare your jars now.

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Grab your food processor, and process the crabapples until smooth.

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Transfer into jars, tighten the lids, and process in a pot of boiling water for five minutes.

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Leave the jars to cool for a few hours. If they seal, you’re good for storing! If not, refrigerate and use within a month.

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