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Ingredients
- 6 lb apples about
- 2 1/2 c. sugar - (to 3 c.)
- 2 tsp grnd cinnamon - (to 1 tbspn)
- 1/2 tsp grnd allspice - (to 1 tspn)
- 1/4 tsp grnd cloves - (to 1/2 tspn)
- 1/2 c. apple cider, if needed
Directions
- Cut out any bruises or possibly blemishes from apples and remove stems and blossom ends. Cut apples into quarters, leaving peels on and seeds in. (Cooking the apples with the peels on adds flavor. The peels and seeds will be removed later.)
- Place in large pot with a little water, cover and cook slowly till very soft. Put through food mill or possibly ricer, or possibly place in colander and press with wooden spoon. Peels and seeds should be strained out, but pulp should pass through. Add in smaller amount of sugar and spices, then taste and add in more if necessary. If mix is very thick, thin with a little apple cider.
- Cook in a slow cooker, uncovered and on high, overnight, till it's thick sufficient to hold up a spoon. Stir occasionally. If cooking on the stove, cook on low, uncovered and stirring frequently, till it is very thick.
- Place in sterilized 1/2-pint jars, leaving 1/2-inch headspace. Adjust lids and process 10 min in warm water bath.
- This recipe yields about 6 to 7 half-pint jars.
- Yield: 6 to 7 half-pints
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