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