Categories: jelly-jam-preserves-conserve
Ingredients
- 3 lbs. McIntosh apples
- 2 1/2 cups apple cider
- 1 1/2 cups sugar
- 1 cinnamon stick (about 5 inches)
- 1 3/4 cups solid-pack pumpkin
Directions
- Peel and core apples; reserve peels and cores. Combine peels, cores and 2 cups cider in saucepan. Bring to boiling over high heat. Reduce heat to low; cover and simmer 30 minutes. Press mixture through food mill or sieve, to extract juice. Reserve juices; discard peels and cores.
- Meanwhile, combine apples with sugar, cinnamon stick and remaining 1/2 cup cider in large nonaluminum saucepan. Bring to boiling over medium heat. Reduce heat to low; cover and simmer, stirring occasionally. for 20 to 40 minutes or until apples begin to fall apart.
- Add reserved juice to apples. Bring to boil. Reduce heat; simmer, uncovered, stirring occasionally, 45 to 60 minutes or until thick. Discard cinnamon stick. Stir in pumpkin.
- Heat oven to 300 degrees. Pour mixture into large, shallow roasting pan. With oven door slightly ajar, bake, stirring every 15 minutes, for 1 to 1 1/2 hours or until thick enough to spread.
- Spoon into sterilized 1/2-pint canning jars, leaving 1/2 inch headspace. Wipe rims and threads clean. Top with hot lids; screw bands on firmly. Process in boiling water bath 5 minutes. Remove to wire rack to cool completely. Store in cool, dark place up to 6 months.