| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Canning, Preserves, jams & je |
81 |
Servings |
INGREDIENTS
| 12 |
|
Medium apples; unpeeled and cored |
| 2 |
c |
Sugar |
| 1/2 |
ts |
Cinnamon |
| 1/2 |
ts |
Allspice |
| 1/4 |
ts |
Nutmeg |
| 1/4 |
ts |
Ground cloves |
| 1/8 |
ts |
Ground ginger |
INSTRUCTIONS
Core apples, cut into eighths, and place in heavy saucepan. Barely cover
with water (about a cup). Cook over medium heat until apples just soften,
stirring often. Cool slightly and force through food mill. Measure pulp and
return to saucepan. Add 1/4 cup sugar for every cup of pulp.
Bring to a rolling boil over moderate heat. Add spices. Continue to
cook, stirring constantly, until temperature of apple mixture reaches 220
on a candy thermometer. Ladle into sterile 1/2 pint jars, seal, and process
according to jar manufacturer's instructions. Makes about 6 pints, or 81
servings of two tablespoons each.
Posted to EAT-L Digest 17 Sep 96
Date: Wed, 18 Sep 1996 06:56:27 -0500
From: LD Goss <ldgoss@METRONET.COM>
NOTES : VARIATIONS: Substitute pears for apples, omit cinnamon and nutmeg,
add 2 tablespoons finely chopped candied ginger with spices, or, add 1
teaspoon grated lemon peel, omit ginger and cloves.
A Message from our Provider:
“Lonely? No one understands like Jesus”