苹果酱取苹果6斤,糖6斤,盐水(2斤水加1两盐配成)及2平匙(约8～10克)柠檬酸。先将苹果用清水洗净,而后用不锈钢刀去皮,把去了皮的苹果放入盐水中清洗。清洗后把苹果对半剖开,挖出果核,再切成小碎块,放入不锈钢锅(不宜用铁锅)中,加水2斤,再加上柠檬酸。同时将果皮、果核用一布袋装起来扎紧,放进锅里与果肉一起煮。因为果皮、果核中含有丰富的果胶和其他营养物质,扔掉是很可惜的。待果块煮软后,将装有果皮、果核的袋子取出并将汁液挤净后扔掉。这时将糖加 Applesauce take apple 6 pounds, sugar 6 pounds, brine (2 pounds of water plus 1 two salt dubbed) and 2 tablespoons (about 8 to 10 grams) citric acid. Apple first wash with water, then use a stainless steel knife peeled, the skin of the apple into the salt water cleaning. After washing the apple cut open half, dredged fruit, and then cut into small pieces, into the stainless steel pot (not wok), add water 2 pounds, plus citric acid. At the same time the peel, fruit kernels packed together in a bag, put it into the pot and cook with the flesh. Because the peel, fruit pith is rich in pectin and other nutrients, throw away is a pity. After the fruit is boiled, remove the bag containing the peel and fruit core and squeeze the juice out. Then add sugar