Back in about 2005-ish I had a neighbor bring me 4 buckets of apples. I stared at them, wondering if I should dump them before or after they all rotted because I didn't know what to do with them. Then another neighbor saved me with this awesome recipe. It is great for pie, apple crisp and to top ice cream with - I've even caught one of my kids eating it straight out of the jar.
I have no idea what kind of apples we were given so all I can offer is the recipe. It seems that any crisp apple would do. Also, if you have the freezer space and would rather freeze the filling,
I have no idea what kind of apples we were given so all I can offer is the recipe. It seems that any crisp apple would do. Also, if you have the freezer space and would rather freeze the filling,
I found the same recipe but with a little different instructions - Go here!
Mix and cook (boil) until thick in a large saucepan:
4 1/2 cups sugar
1 cup cornstarch
2 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
3 tbsp lemon juice
10 cup water
*after it has thickened, add 3 drops of yellow food coloring
Peel and slice apples, about 6 lbs. for 6 quarts. Pack apples into quarts-you'll want it packed tight because the apples reduce down as they cook. Pour mixture over apples and remove air bubbles with a butter knife. Secure hot lids on jars with rings. Water bath quarts for 20 minutes.
Mix and cook (boil) until thick in a large saucepan:
4 1/2 cups sugar
1 cup cornstarch
2 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
3 tbsp lemon juice
10 cup water
*after it has thickened, add 3 drops of yellow food coloring
Peel and slice apples, about 6 lbs. for 6 quarts. Pack apples into quarts-you'll want it packed tight because the apples reduce down as they cook. Pour mixture over apples and remove air bubbles with a butter knife. Secure hot lids on jars with rings. Water bath quarts for 20 minutes.
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