INGREDIENTS

INSTRUCTIONS

Peel and core apples; reserve peels and cores. Combine peels, cores
and 2 cups cider in a saucepan. Bring to boiling over high heat.
Reduce heat to low; cover and simmer 30 minutes. Press mixture
through food mill or sieve, to extract juice. Reserve juice; discard
peels and cores.
Meanwhile, combine apples with sugar, cinnamon stick and remaining
1/2 cup cider in large nonaluminum saucepan. Bring to boiling over
medium eat. Reduce heat to low; cover and simmer, stirring
occasionally, for 20 to 40 minutes or until apples begin to fall
apart.
Add reserved juice to apples. Bring to boil. Reduce heat; simmer,
uncovered, stirring occasionally, 45 to 60 minutes or until thick.
Discard cinnamon stick. Stir in pumpkin.
Heat oven to 300F. Pour mixture into large, shallow roasting pan.
With oven door slightly ajar, bake, stirring every 15 minutes, for 1
to 1 1/2 hrs, or until thick enough to spread.
Spoon into sterilized 1/2 pint canning jars. leaving 1/2" headspace.
Wipe rims and threads clean. Top with hot lids; screw bands on
firmly. Process in boiling water bath 5 minutes. Remove to wire rack
to cool completely. Store in cook dark place up to 6 months.
Cal 25, Fat 0g, Carb 6g, Pro 0g, Sod 0mg Exchanges: 4/5 fruit
Recipe by: Family Circle, 11/2/96, pg 121
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Oct 18,
1999, converted by MM_Buster v2.0l.

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