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Prep Time: 30 Minutes Cook Time: 1080 Minutes |
Ready In: 1110 Minutes Servings: 8 |
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I do this in a slow cooker and let it go for a long, long time. Gets a nice, carmelly flavor this way. Ingredients:
6 lbs apples, tart, cored sliced and peeled |
2 cups unsweetened apple juice |
3/4 cup brown sugar |
3 teaspoons cinnamon |
1/4 teaspoon clove |
1/4 teaspoon nutmeg, fresh ground |
Directions:
1. Prep apples as directed, combine in slow cooker with apple juice (or cider), brown sugar and spices, cook overnight and into the next day if you can, stirring occasionally - 18 hours or so is optimal. You want the mixture to reduce down significantly. Once the apples are to more or less applesauce consistency, apply an immersion blender to puree the mixture to a velvety texture or put it through a food mill. Once the liquid no longer separates quickly after it's stirred, it's ready to jar up and process. Pour into sterilized jars, process in hot water bath for 10-15 minutes.
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