Chef Canning Dry Cured Sausage Primo Grills Team Blue Regular Contributors Sous Vide Power User last edited by
4 cups apple cider (sweet)
4 cups apple cider vinegar
8 pounds apples of a cooking variety
8 cups sugar
pinch of salt I always use pickling and canning salt which has no additives
2 tablespoons ground cinnamon
1 tablespoon ground nutmeg
1 teaspoon ground clove
zest and juice of one lemon
cut apples in quarters
boil apples in cider and vinegar till apples are soft (about 20 minutes)
run apples through food mill which will separate pulp from peel and seeds
add 1/2 cup of sugar per cup of pulp
add balance of ingredients
this mixture can then be cooked down stirring constantly in a pot. I prefer to spread thin on a baking sheet and thicken in oven (less chance of scorching)
Cook down until when chilled it is not runny
place in jars, process in boiling water bath for about 15 minutes will store at room temperature for 2 years
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