From the Kitchen of: Sylvia
Source: Keeping the Harvest
6
lbs
Apples (24-26 medium apples)
2
qts
Water
1
qt
Sweet cider
3
C
Sugar
Cinnamon, ground
Cloves, ground
Wash the apples and cut into small pieces, leaving the skins and
cores. Add the water and boil the apples until they are soft (about 30
minutes). Put through a food mill or rub through a sieve.
In the meantime, boil down the cider to half its volume, add
the hot apple, pulp, sugar, and ground spices to taste, and cook until
thick enough to spread. Stir occasionally to prevent sticking or
scorching. Ladle into hot, sterilized canning jars, leaving 1/4 inch
headroom, and seal. Process in a boiling-water bath for 10 minutes.