Wash the apples, remove any bad spots, quarter them, cut out the core. Cut the apples into small pieces and bring to the boil in a closed pot with ¼ l water. Cook over low heat for 20 minutes.
Then strain the apples through a sieve and add the sugar.
Distribute in 4 liter jars. Close the jars tightly. Sterilize the applesauce in a saucepan at 90 ° for approx. 30 minutes.
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