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15 medium-size apples
1 1/2 quarts cider
3 cups granulated sugar
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon cloves
1/4 teaspoon nutmeg
Wash and slice firm tart apples; no need to remove core just seed and peel.
Add cider and boil for 15 minutes or until apples are mushy.
Press through sieve (should be about 3 quarts pulp).
Gently boil pulp for 1 hour or until it begins to thicken. Stir occasionally.
Stir in spices and continue cooking slowly for 3 hours or until thickened. Stir frequently.
Pour into hot sterilized jars. Leave 1/4-inch headspace. Seal.
Makes 3 1/2 pints.
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