Recipe from: Nikki Jones
*For 1 quart (usually this is good for one pie)
3 1/2 c. fresh sliced apples (blanched) (use several varities
for a really good taste)
3/4 c. + 2 TB sugar
1/4 c. clear jel
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/2 c. cold water or fruit juice
3/4 c. apple juice
1 drop yellow food coloring
2 Tbsp. bottled lemon juice
Use firm crisp apples: Golden delicious, gravenstein, granny smith, jonathan. Cut up apples and blanch. Set aside. combine sugar, clear jel, cinnamon and nutmeg in kettle. Stir. Add water and apple juice and food coloring. Stir and cook on medium heat until mixture thickens and begins to bubble. Drain apple slices. Add lemon juice and boil 1 min., stirring constantly. Fold in apple slices. Fill pint or quart jars leaving 1 1/2 in. headspace. Proccess immediately.
*For 1 quart (usually this is good for one pie)
3 1/2 c. fresh sliced apples (blanched) (use several varities
for a really good taste)
3/4 c. + 2 TB sugar
1/4 c. clear jel
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/2 c. cold water or fruit juice
3/4 c. apple juice
1 drop yellow food coloring
2 Tbsp. bottled lemon juice
Use firm crisp apples: Golden delicious, gravenstein, granny smith, jonathan. Cut up apples and blanch. Set aside. combine sugar, clear jel, cinnamon and nutmeg in kettle. Stir. Add water and apple juice and food coloring. Stir and cook on medium heat until mixture thickens and begins to bubble. Drain apple slices. Add lemon juice and boil 1 min., stirring constantly. Fold in apple slices. Fill pint or quart jars leaving 1 1/2 in. headspace. Proccess immediately.
Comments
Post a Comment