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.
- 8 quarts crabapples (may vary)
- 1 quart vinegar
- 1 cup water
- 1 quart sugar
- 1 tablespoon cinnamon
- 1 tablespoon clove
- 1 teaspoon mace
- 1 teaspoon allspice
- 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.
- Remove from heat and allow to cool.
- When cool, add apples and heat slowly, being careful NOT to burst the fruit. (If I remember right bring to just a good "steam").
- Remove from heat and allow to stand overnight.
- 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.
- Put on cap, screwing the band tight.
- Process in water bath at simmering temperature (180 degrees F) for 20 minutes.
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.