Total Time
52hrs
Prep 48 hrs
Cook 4 hrs

Found this on a hand written card in Mom's collection. I remember her making these. She loved them but only made them a couple of times because she could never find the right apples. A good sound CRAB apple is what is needed for this It makes an interesting addition to a relish tray. The smell of this on the stove is a reminder of "home" for me. Yes, time consuming but worth it.

Ingredients Nutrition

Directions

  1. Make a spiced syrup by heating together the vinegar, water, sugar and the spices loosely tied in a bag. This should be enough syrup for about 5 pints.
  2. Remove from heat and allow to cool.
  3. When cool, add apples and heat slowly, being careful NOT to burst the fruit. (If I remember right bring to just a good "steam").
  4. Remove from heat and allow to stand overnight.
  5. Next morning, remove the spice bag and pack apples without reheating, into clean jars and fill to within 1/2 inch of the top of jar with syrup.
  6. Put on cap, screwing the band tight.
  7. Process in water bath at simmering temperature (180 degrees F) for 20 minutes.
Most Helpful

Good recipe, did not add the mace. You can keep apples from bursting, run a sterilized needle or skewer thru the apple at the stem. I also pack the apples and then heat the syrup to boil again and then pour over.

Chef Ressie August 24, 2008