Categories: jelly-jam-preserves-conserve
Ingredients
- 4 lbs. apples
- 1 cup cider or apple juice
- 2 cups sugar
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. ground cloves
Directions
- Wash and core apples; cut int0 eighths. Assemble blender. Put 1/4 cup cider and 5 or 6 pieces of apple into blender container. Cover and process at puree until smooth. In crease speed to blend, remove feeder cap and add apple pieces until container is filled. Empty into saucepan. Repeat with remaining cider and apples. Add sugar and spices to pureed apples. Cook over low heat about 45 minutes, stirring occasionally. Pour at once into sterilized jars, leaving 1/4-inch headspace; seal. Process 10 minutes in boiling water bath canner. If smoother butter is desired, cook 30 minutes, then process in blender and cook an additional 15 minutes.
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makes 3 pints
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Variation: Plums may be used in place of apples.