We had many disappointed customers when our Jonathan’s sold out extremely fast this year.  There just weren’t many on the trees…not exactly sure why.  But I can tell you – we are planting more Jonathan trees and after making applesauce with them I will definitely keep encouraging Jared to keep the stock up. 
When the guys came in with 10 ‘found’ Jonathan I immediately snatched them up for my applesauce experiment.  I peeled, cored, and sliced five of the apples and cooked them down like normal.It did not take long for them to cook down to a nice, smooth sauce that was wonderful tasting.  I would describe it as a true apple taste – tart, but not too tart.  A really rich applesauce – especially for one with just a single apple in it.

One thing that customers have always told me about Jonathan’s is that if you leave the skins on they make a beautiful pink sauce.
So I took the other five apples and chopped them up – just removing the core and cooked them up.   Again, it wasn’t long before I had this gorgeous pink sauce – seriously – what a rich, beautiful color!  AND, the skins seemed to sweeten the sauce up making it a truly delicious sauce.  Now, if I were to feed this to my baby I would have put it through a food mill, but since we adults munched on it, I just left the skins right in there.  They really weren’t too noticeable.

Past apple tests:

• McIntosh
  
• Gala
  
• Tolman Sweet
  
• NW Greening
  
• Granny Smith