Categories: conserves, jams, jelly, preserves
Ingredients
- 5 lb. apples, peeled, cored and chopped to make about 10 cups
- Juice of 12 lemon
- 3/4 tsp. ground cinnamon
- 1/2 tsp. freshly grated nutmeg or 3/4 tsp. ground nutmeg
- 1/8 tsp. ground cloves
- Pinch salt
- 1 cup packed brown sugar
- 2 cups granulated sugar
Directions
- Place apples in the cooking vessel of a 5-quart or larger slow cooker. Sprinkle with lemon juice.
- In a bowl, combine spices, salt and sugars. Pour over apples and sugars. Pour over apples and stir to mix well. Cook on high for 1 hour. Stir, reduce heat to LOW and cook, stirring occasionally, 11 to 12 hours more or until apples break down and turn rich, dark golden brown. If necessary remove lid during the last 1 to 2 hours of cooking to help evaporate any juices. If desired, puree mixture with an immersion blender to remove any lumps. Transfer to sterilized jars and seal.
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Process in hot water bath 10 minutes.
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makes about 4 pints