Crockpot Recipe
Canning Recipes
Appetizers – Sauces & Condiments
Difficulty Rating – 3
12 – 14 apples (preferably McIntosh or Empire)
2 cups apple juice
sugar (see below)
cinnamon
allspice
cloves
Wash, core and quarter apples (do not peel). Combine apples and apple juice in lightly oiled Crock-Pot. Cover and cook on Low for 10 to 18 hours or on High for 2 to 4 hours.
When fruit is tender, put through a food mill to remove peel. Measure cooked fruit and return to Crock-Pot. For each pint of sieved cooked fruit, add 1 cup sugar, 1 teaspoon cinnamon, 1/2 teaspoon allspice and 1/2 teaspoon cloves; stir well. Cover and cook on High for 6 to 8 hours, stirring about every 2 hours. Remove cover after 3 hours to allow fruit and juice to cook down. Spoon into hot sterilized jars and process according to standard canning methods. About five, 1/2-pint jars.
