Peach Apple Sauce Recipe 

Make Homemade Applesauce with Peaches

Use this Peach Apple Sauce Recipe to make homemade fruit sauce for a topping, side dish or pureed baby food.

This scrumptious peach and apple sauce can be enjoyed fresh and stored in the refrigerator for up to a week, or it can be canned or frozen.

(Scroll further down this page for more information about freezing and canning this sauce.)

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Ingredients

5 pounds peeled, cored, sliced fresh apples or frozen apples (about 15 -16 med. size apples) I used MacIntosh apples, but any type of cooking apple will work

3 pounds peeled, pitted, sliced fresh peaches or frozen peaches (about 12 med. size peaches)

2 cups water or as needed (if you are using frozen fruit you will need much less water)

1/3 cup granulated sugar or natural sweetener, as desired, optional

Directions

In a large pan (I use a "Dutch Oven" size pan), combine the prepared apples and peaches and water.

Bring the fruit mixture to a boil over medium-high heat.

When mixture has come to a boil, reduce heat to medium-low, and with the lid ajar, allow the mixture to simmer for about 25 minutes, or until the fruit is tender, stirring often to avoid any sticking and burning.

Remove from heat.

Process the fruit mixture in a blender until smooth.

Add the sugar or the sweetener (optional) as desired, and stir until evenly mixed in.

Makes about 9 to 10 cups of delicious homemade peach apple sauce.

Allow to cool, and then store the sauce in the refrigerator for  up to one week.

If desired freeze or can the fruit as follows below.

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If you wish to freeze the sauce, allow it to cool and transfer the sauce to air-tight freezer safe containers or sealable bags, and freeze for up to one year.

If you wish to can the sauce, transfer the applesauce to the glass jars as per canning guidelines and process the jars in a boiling-water canner as follows:

At altitudes of 0 - 1,000 feet - Quarts - 20 minutes / Pints - 15 minutes

At altitudes of 1,001 - 3,000 feet - Quarts - 25 minutes / Pints - 20 minutes

At altitudes of 3,001 - 6,000 feet - Quarts - 30 minutes / Pints - 20 minutes

At altitudes Above 6,000 feet - Quarts - 35 minutes / Pints 25 minutes

Or process as per the Canner instructions and recommendations or directions.

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