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5 pounds medium cooking apples (about 10 apples)
1 (2-inch) knob fresh ginger, peeled and thinly sliced
1 gallon water
3/4 cup lemon juice
2 to 4 (3-inch) sticks cinnamon
1 tablespoon whole cloves
1 teaspoon whole allspice
4 cups sugar
3 1/2 cups water
1/2 cup cider vinegar
1/4 cup red cinnamon candies
Peel and core apples; cut into quarters. Combine apple quarters, 1 gallon water, and lemon juice in a large bowl; set aside. Place ginger, cinnamon sticks, cloves, and allspice on a square of cheesecloth; tie with string. Combine spice bag, sugar, and remaining ingredients in a large pan. Bring to a boil; boil 5 minutes. Remove pan from heat.
Drain apples in a colander. Add apples to mixture in pan. Let stand 10 minutes.
Return pan to stove and bring apple mixture to a boil. Reduce heat, and simmer, uncovered, for 10 minutes. Remove from heat and allow to cool for 10-15 minutes.
Drain apples, saving any remaining syrup in pan. Bring syrup to a boil.
Meanwhile, pack hot apples into hot jars, leaving 1/2-inch headspace. Ladle hot syrup over apples to within 1/2-inch from top. Insert a cinnamon stick in each jar. Using a clean drinking straw, remove any air bubbles in jar. With a damp paper towel, wipe jar rim clean. Adjust two piece lids according to manufacturer's instructions.
Process in a boiling-water bath for 20 minutes (quarts or pints).
Yield: 2 quarts or 4 pints.
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