6 qts blanched sliced fresh apples
5 1/2 c granulated sugar
1 1/2 c clear jel
1 T cinnamon
2 1/2 c cold water
5 c applejuice
3/4 c lemon juice
1 t nutmeg
7 drops yellow food coloring
Wash, peel , and core apples. Prepare slices 1/2 inch wide and place in water containing ascorbic acid to prevent browning. For fresh fruit, place 6 cups at a time in 1 gallon of boiling water. Boil each batch 1 minute after the water returns to a boil. Drain but keep heated fruit in a covered bowl or pot. Combine sugar, clear jel and cinnamon in a large kettle with water and apple juice. If desired, food coloring and nutmet may be added. Stir and cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained apple slices immediately and fill jars with mixture, leaving 1 inch headspace. Adjust lids and process 35 minutes for pints or quarts.
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