Categories: jelly-jam-preserves-conserve
Ingredients
- 4 1/2 cups sugar
- 1 cup Clear Jel
- 2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1 tsp. salt
- 10 cups water
- 3 Tbsp. lemon juice
- 2 to 3 drops yellow food coloring, optional
- 5 1/2 to 6 lbs. tart apples, peeled, cored and sliced
Directions
- In a large saucepan, combine sugar, Clear Jel, cinnamon, nutmeg and salt. Stir in 10 cups water and cook over medium heat, until thickened and bubbly, taking care not to let the mixture scorch. Add the lemon juice and food coloring, if using.
- Place apples in a preserving kettle or large pan, pour sugar mixture over apples and cook 10 minutes.
- Transfer mixture to sterilized canning jars and process in a boiling water bath according to jar size; 20 minutes for pints, 25 minutes for quarts.
- Or freeze filling in freezer jars.
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makes about 6 quarts