Categories: jelly-jams-preserves-conserves
Ingredients
- 5 lb. apples such as Gravinstein, Elstar, or McIntosh
- 1 cup apple juice or water
- 1/2 cup firmly packed brown sugar
- 1 to 1 1/2 cups sugar
- 1 Tbsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1/4 tsp. ground allspice
Directions
- Peel, quarter and core apples.
- In a 6 to 8- quart pan, combine apples and juice. Cover and bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, until apples are very soft when pressed, 20 to 30 minutes.
- In a blender or food processor, puree apple mixture, a portion at a time. Pour puree into a roasting pan about 12 b 17-inches size. Stir in brown sugar and granulated sugar to taste. Mix in the ground cinnamon, cloves and allspice.
- Bake, uncovered, in a 325 degree oven, stirring occasionally, until butter is thick enough to mound when spooned onto a plate, 30 to 45 minutes.
- Serve warm or cool. To store, cover and chill airtight up to 1 month. Or spoon into freezer containers, leaving at least 1 inch headspace. Cover airtight and freeze up to 1 year.