Ingredients:
• 6 ½ pounds apples, peeled, cored, and sliced
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 tablespoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• 1 tablespoon vanilla bean paste
Directions:
1. Combine: Add apples, both sugars, cinnamon, nutmeg, cloves, salt, and vanilla bean paste to a large pot. Stir well to coat.
2. Cook: Simmer over low heat for 6–8 hours. Keep the lid on for the first half to trap heat and soften the apples, then remove the lid so excess liquid can evaporate. Stir often to prevent sticking.
3. Blend: Once the apples are deep brown, use an immersion blender (or stand blender in batches) and blend 7–10 minutes until ultra-smooth and velvety.
4. Thicken: Return to the stove and simmer uncovered for another 30 minutes to remove any last bit of moisture.
5. Store: Allow to cool, then spoon into jars. Makes about 4 pints. Keeps in the fridge up to 2 weeks or freezer up to 3 months.
