Prep 20 mins
Cook 20 mins
This spicy-sweet celebration of autumnal harvest comes from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern methods, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
- 4 quarts apples, washed and sliced
- 2 quarts water
- 1 1⁄2 quarts apple cider
- 1 1⁄2 lbs sugar
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 teaspoon clove
- Cover apples with water and boil until soft.
- Press through a sieve or food mill to remove skins and seeds.
- Bring cider to a boil, add apple pulp and sugar; cook until thickened, stirring constantly to prevent scorching.
- Add spices and cook an additional 20 minutes.
- Fill sterilized jars and seal in a boiling water bath.