Wash the apples, cut in half, quarter, core (DO NOT peel) and place in a large, ovenproof saucepan. Add the apple juice and bring to the boil. Then turn the temperature down and let it simmer for about 15 minutes until the apples are overcooked. Remove from heat and puree finely with a hand blender.
Add the two sugars, lemon juice and spices and stir in. Then put the open pot in the oven and let the sauce simmer for about 2 hours. After about 1.5 hours you can take a sample away. Put a teaspoonful of puree on a dessert plate and place in the freezer for 2 minutes. If no liquid forms on the edge, the purée is ready. If it has formed, just let it simmer and then do another test.
In the meantime, sterilize the jars. Keep the water in the pot that you used. When the puree is ready, you take it out of the oven.
Now you have to work a little quickly and preferably in three servings. To do this, you put a fine hair sieve over a bowl and put part of the pulp into it. Now smear through the sieve with a mixing spoon, as much as possible. What you keep in the colander, you put in another bowl. So you still have a fine applesauce.
The beautifully shiny thing that has been crossed out is poured into the jars and immediately sealed. Continue like this until everything is used up.
The water from the sterilization of the jars is then brought to the boil again and the jars are placed in the hot water bath for 10 minutes. The water should go up to about halfway through the glasses. Remove, dry and let cool. Keep the opened glasses in the refrigerator.
The amount gave me 4 large 400 ml glasses and one 200 ml glass. The whole thing is a bit laborious and time consuming, but it`s worth it.
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