- 6 pounds [2.7 kg] unpeeled tart apples
- 6 cups [1.5 L] apple cider or apple juice
- 600 g [3 cups ] sugar
- 2 teaspons [10 mL] ground cinnamon
- 1/2 teaspons [2.5 mL] ground clove
- 8 [1-cup / 250-mL] hot sterilized jars
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- Rinse, dry, core and quarter unpeeled apples into a large heavy casserole.
- Pour in apple cider or apple juice and cook apples until soft, for approximately 30 minutes.
- Press mixture through a food mil into a clean large heavy casserole.
- Bring to a boil and leave to boil gently for 30 minutes, stirring occasionally.
- Stir sugar, cinnamon and ground clove.
- Cook stirring over low heat until sugar dissolves.
- Leave to simmer slowly stirring often until of desired thickness, for approximately 1 hour.
- Pour hot mixture into still hot sterilized jars.
- Adjust lids and process into boiling water bath for 10 minutes, starting counting after water returns to a boil.
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