Categories: Canning & Pickling
Ingredients
- Apples, as many as you want.
- Fruit Fresh
- Distilled Water for cooking apples.
- (Approximately 1 cup water per gallon of apples, add more if needed.)
- 2 slices lemon
- Sugar to taste
- Cinnamon to taste
Directions
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Wash apples in a solution of water and vinegar to remove dirt and pesticides. Drain.
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Coarsely chop apples. It is not necessary to core, peel, or remove stems or seeds at this point. As you chop, drop into a solution of water and Fruit Fresh to keep apples from discoloring.
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Remove apples from solution with a slotted spoon and transfer to saucepan large enough to hold all of the apples. Add enough water to cook apples. Add lemon slices. The apples will release moisture also so don’t add too much to start with.
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Simmer for about 15-20 minutes or until apples are very tender.
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Place cooked apples in a sieve or food mill and press all the pulp thru leaving skins and seeds behind. Remove lemon slices too.
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Return pulp to saucepan adding sugar and cinnamon to taste. Cook just until sugar is dissolved.
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Spoon into clean jars, wipe rims and seal. Process in hot water bath canner for 10 minutes for pint jars.