( any cooking apple, I like macintosh or granny smith)
2 1/3 cups
( or apple juice)
2 1/3 cups
- Core and chop apples into medium size pieces. No need to chop into little pieces. Make sure to leave the peels on!
- Heat the apples and apple cider in a large pot over medium/high heat to a boil. Reduce heat and simmer for 30 minutes. The mixture will get really mushy.
- Puree apple mixture right in pot with electric soup mixer. Or remove mixture from pot and blend or run through a mill. You want the mixture to be completely soft and smooth - no lumps. Return apple mixture to pot.
- In separate bowl, combine sugar, cinnamon, nutmeg, and pectin and stir together.
- Add sugar/spice/pectin mixture into apple mixture with lemon juice and stir.
- Cook for another 30 minutes.
- Remove from heat and fill jars to 1/4" of top. Recipe makes approximately 11 half-pint 8 oz. jars.
- Wipe rims clean and screw on 2-piece lids.
- Submerge sealed jars into hot water at 200 degrees (or boiling) for 10 minutes. You will hear a "pop" sound once jars are removed from water - that is when the lids are sealed. Let cool on your kitchen counter.