| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 28 |
c |
Peeled; sliced, then quartered *tart* apples |
| 4 1/2 |
c |
Sugar |
| 1 |
c |
Cornstarch |
| 2 |
ts |
Cinnamon |
| 1/4 |
ts |
Nutmeg |
| 1 |
ts |
Salt |
| 10 |
c |
Water |
| 2 |
tb |
Lemon juice |
| 3 |
dr |
Yellow food coloring |
| 3 |
tb |
Dehydrated lemon peel |
INSTRUCTIONS
Make a syrup from sugar, constarch, cinnamon, nutmeg, salt and water. Cook
and stir until thick and bubbly. Add lemon juice mix with apples, pack into
jars leaving a good 1/2 inch at top of jar. Seal and process jars in water
bath for 20 minutes. Makes about 7 quarts of filling. After jars are
completely cooled, I unscrew the ring and cut large circles of holiday-ish
tissue paper, put over the lid, then gently put screw the ring back on.
I then make labels on my computer with cardstock and a Christmas graphic,
titled, "Pamela's Apple Pie in a Jar", punch a hole in the top, which I tie
with raffia around lids that have the recipe for the crumb topping below:
: 1 cup butter
: 1 cup brown sugar
: 1 cup flour
: Process til crumbly.
: Stir in:
: 1 cup oatmeal
Spread on top of filling in a 9x13 pan. Sprinkle with cinnamon. Bake 350
degrees for 40 minutes. Top with ice cream or whipped cream while warm.
Note: For my small family, I can filling in pint size jars and bake in a
8x8 pan.
Posted to TNT Recipes Digest, Vol 01, Nr 943 by Frank Thompson
<frankt@psdunix.provo.k12.ut.us> on Jan 16, 1998
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