Source: Steve2 in LA
recipe excerpted from The Complete Book of Year-Round Small-Batch Preserving.
Makes seven or eight ½ pint jars.
2 lbs MCINTOSH APPLES, peeled and cored (6 large apples)
2 lbs GRANNY SMITH APPLES, peeled and cored (4 large apples)
1 cup APPLE CIDER
3 tsp GROUND CINNAMON
1 tsp GROUND ALLSPICE
½ tsp GROUND MACE
dash SALT
1 cup GRANULATED SUGAR
1 cup BROWN SUGAR
2 Tbsp LEMON JUICE
Chop apples into small dice in a food processor.
Combine apples, spices and cider in a large pot. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently until mixture is reduced by half.
Stir in sugar and lemon juice, adjust spices to taste. Return to a boil, reduce heat, and boil gently for about 25 minutes or until mixture is very thick. (There may be some tender apple chunks remaining.) Remove from heat and puree to desired finish texture.
Ladle into sterilized jars and process as directed in a water bath.
recipe excerpted from The Complete Book of Year-Round Small-Batch Preserving.
Makes seven or eight ½ pint jars.
2 lbs MCINTOSH APPLES, peeled and cored (6 large apples)
2 lbs GRANNY SMITH APPLES, peeled and cored (4 large apples)
1 cup APPLE CIDER
3 tsp GROUND CINNAMON
1 tsp GROUND ALLSPICE
½ tsp GROUND MACE
dash SALT
1 cup GRANULATED SUGAR
1 cup BROWN SUGAR
2 Tbsp LEMON JUICE
Chop apples into small dice in a food processor.
Combine apples, spices and cider in a large pot. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently until mixture is reduced by half.
Stir in sugar and lemon juice, adjust spices to taste. Return to a boil, reduce heat, and boil gently for about 25 minutes or until mixture is very thick. (There may be some tender apple chunks remaining.) Remove from heat and puree to desired finish texture.
Ladle into sterilized jars and process as directed in a water bath.
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