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Apple Jam

Easy Apple Sauce In Pressure Cooker

An easy, quick and healthy recipe to make Apple Sauce, either sweetened or unsweetened.

Course Side Dish
Cuisine American
Keyword Apple Jam, Baby Food, Egg Replacer
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes
Author Samira


Unsweetened Apple Sauce

  • 2 Apples roughly 350 g
  • 1/2 tsp Cinnamon Powder Optional
  • 1 Tablespoon Lemon Juice

Sweetened Apple Sauce

  • 100 g Jaggery Powder


Unsweetened Apple Sauce

  1. Wash the apples, pat dry.
  2. Remove its core and roughly chop into pieces. No need to peel.
  3. Add 1 tablespoon lemon juice and 1/8th cup water and pressure cook these for 1 whistle on medium flame.
  4. When pressure is released, mash the apples using a potato masher (or in the blender).
  5. Cook it for few minutes so that extra moisture, if any is evaporated.
  6. Unsweetened apple sauce is ready. Use it as it is or let it cool down completely.
  7. When cools down, fill it in jars and keep it in the refrigerator.
  8. sss

Sweetened Apple Sauce

  1. To make it sweetened, after mashing the cooked apples, add jaggery powder and cinnamon.
  2. Cook on slow flame till jaggery is dissolved fully.
  3. Once the jaggery is dissolved, increase the flame and boil the jam briskly stirring often.
  4. When it stops bubbling and spluttering then check for its doneness.
  5. For this, take little on a cool plate, let it cool. If liquid separates out then cook for some more time. If sets and there is no liquid then it is set.
  6. Switch off the flame. Let it cool down completely.
  7. Fill this sweetened sauce in jar and store it in the refrigerator.
  8. Serve with love, bread optional.

Recipe Notes

I used very less jaggery powder as we prefer less sweet. You may increase the quantity little if you feel less sweet.

Water is added while boiling as it helps to form the steam.

If using an electric blender then let the apples cool down first.

Jaggery is dissolved on low flame otherwise it might crystallize.

Jam boiled quickly on high flame has a better texture and flavour.

If you do not want the peels, then roughly chop the apples, cook, mash and pass through a strainer. Thereafter, add jaggery powder and cinnamon and proceed as above. This is because apple peels have a high content of pectin and we do not want to lose it.