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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 16 |
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This is from the Rinn UMC cookbook from a dear lady my family knew well. She was a good scandinavian who loved to cook and feed people. I love this recipe and have a few jars in my pantry all the time. Great for last minute desserts! Ingredients:
7 quarts peeled sliced cooking apples |
4 1/2 cups sugar |
1 cup cornstarch |
2 teaspoons cinnamon |
1/4 teaspoon nutmeg |
10 cups water |
3 tablespoons lemon juice |
Directions:
1. Peel and slice apples.
2. Fill quart jars with apples leaving 1 inch head space.
3. Be sure to pack the apples in there, put a few in and smosh down with the handle of a wooden spoon, then a few more and repeat.
4. Make syrup by combining sugar, cornstarch, cinnamon, nutmeg, and water.
5. Cook until thick.
6. Add lemon juice.
7. Pour syrup over apples in jar, leaving 1/2 inch headspace.
8. Be sure to run your plastic spatula around the inside of the jar to get the air bubbles out.
9. Place the lids on and screw the rings down just finger tight.
10. Process 20 minutes in hot water bath.
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