Canning
Miscellaneous
Difficulty Rating – 3
Source Unknown
4 pounds full-flavored cooking apples (MacIntosh, Jonathan, Winesap, Empire, etc.)
2 cups apple cider or water
6 cups white or brown sugar (more or less to taste)
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground allspice
Grated rind and juice from 2 lemons
Remove stems and cut apples in quarters. (No need to peel or core.) Combine apples with cider or water in large pot and bring to a boil over medium heat. Simmer covered for 30 minutes or until apples are soft. Put apples through food mill or fine strainer discarding seeds and skins.
Add remaining ingredients and cook over low heat, stirring constantly until sugar is completely dissolved. Continue to cook uncovered, stirring frequently until butter forms a sheet when dropped from spoon. To test for doneness, place some on a plate. If a small ring of liquid separates around edges, continue cooking until no ring forms. Pour into hot sterilized canning jars and seal tightly. Makes about 10 cups.
