Prepare the Apples: Peel each apple, quarter, remove the core, and dice into chunks. Rinse the diced apples under cold water using a colander.

Cook the Apples and Blueberries: Place the apples into a 6-quart Dutch oven or large pot. Add the blueberries, coconut sugar, water, lemon zest, lemon juice, vanilla, and salt. Stir to combine.

Simmer the Mixture: Place the pot over medium-high heat and bring the liquid to a bubble. Cover, reduce the heat to medium-low, and simmer, stirring occasionally, until the apples are soft and can be easily crushed with a fork (about 20-25 minutes).

Blend to Desired Consistency: Remove the lemon peels, then use an immersion blender to puree the applesauce to your desired texture, whether chunky or smooth. If the sauce is too thick, add water one teaspoon at a time. If it’s too thin, simmer uncovered over medium-low heat until it thickens to your liking.

Store and Preserve: Portion the applesauce into mason jars. Allow it to cool in the fridge, then transfer to the freezer or use the water bath method to can. Blueberry applesauce can be stored in the freezer for up to 3 months, in the fridge for 2 weeks, or canned for at least one year.