| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dutch | Jams, Penndutch | 1 | Servings | |
INGREDIENTS
| 4 | qt | Apple |
| 2 | qt | Water |
| 1 1/2 | qt | Cider |
| 1 1/2 | lb | Sugar |
| 1 | t | Cinnamon |
| 1 | t | Allspice |
| 1 | t | Cloves |
INSTRUCTIONS
Wash and slice the apples into small bits. Cover with the water and boil until soft. Press through a sieve to remove skins and seeds. Bring cider to a boil and then add apple pulp and sugar and cook until it thickens, constantly stirring to prevent scorching. Add spices and cook until it is thick enough for spreading. Pour into sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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