Ingredients:
- 5 lb. tart cooking apples
- 7 c. water
- 4 c. sugar
- 1 tsp. allspice
- 1/2 tsp. nutmeg
- 2 c. apple cider
- 1 T. cinnamon
Preparation
Wash and quarter apples, place in large kettle with water and cook for 15 minutes or until soft. Press through a sieve to make about 2 qt. of puree.
Boil the cider down to 1 cup and add it to the puree with the spices. Bring to a boil and cook gently for 30 minutes, stirring frequently. Pour into ovenproof dish, casserole or metal bowl and bake uncovered in slow oven at 240 degrees for about 6 hr. or until thick. Stir occasionally.
Pour into hot jars and seal at once.
Equal parts of any fruits pureed may be used.
