Prep 45 mins
Cook 20 mins
This is delicious. It can be eaten straight out of the jar, baked in a pie shell, served over ice cream, etc. It is tricky to NOT make a mess, but it is so worth the stickiness!
- 7 quarts apples, peeled, cored, and sliced (fifty medium apples, or approximately a 3 gallon pail full)
- 4 1⁄2 cups sugar
- 1 cup cornstarch
- 2 teaspoons cinnamon
- 1⁄4 teaspoon nutmeg
- 1 teaspoon salt
- 10 cups water
- 3 tablespoons lemon juice
- lemon juice
- Heat 7 1 quart jars while peeling the apples, I pour lemon juice on them to keep them from browning. Once the apples are peeled mix the sugar, cornstarch, cinnamon, nutmeg, salt and water in a large kettle. Heat this over high heat, stirring almost constantly. Bring to a boil, remove the jars from the boiling water and fill with the raw apples. When the sauce is ready it will be clear and thick. Pour the sauce over the apples in the jars, using a knife around the edges to release air bubbles. Fill to 3/4 of an inch from the top. Wipe the rims, place lids on jars, boil in a boiling water bath for twenty minutes. Sometimes they do ooze after being removed from the heat, these I put in the refrigerator and they are eaten first!
This is the most wonderful stuff I have ever made. It is messy and peeling all those apples is VERY time consuming. I made some last season and ran out months ago. Great to have in the cupboard for last minute apple pies. My children loved this heated up and put on top of pancakes and waffles. This year I am going to double my batch, even though that means double apples also!!
Absolutely delicious and easy. This recipe is now a part of my regular fall canning.