1 QUART:

4 c. blanched sliced apples
3/4 c. granulated sugar
1/4 c. clear jel A
1/2 c. cold water
1/2 tsp. cinnamon (optional)
3/4 c. apple juice
1/8 tsp. nutmeg (optional)
2 tbsp. bottled lemon juice

7 QUARTS:

7 qt. blanched sliced apples
5 1/2 c. granulated sugar
1 1/2 c. clear jel A
2 1/2 c. cold water
1 tbsp. cinnamon (optional)
5 c. apple juice
1 tsp. nutmeg (optional)
3/4 c. bottled lemon juice

Wash, peel and core apples. Prepare slices 1/2-inch wide. To prevent darkening, use ascorbic and citric acid mixtures according to manufacturer's instructions. Or, add 2 tablespoons each of salt and vinegar to a gallon of water. Drop the fruit into the solution as it is peeled. Do not leave the fruit in the solution longer than 20 minutes and rinse before using.

Blanch 2 quarts of apples at a time for 1 minute in boiling water. While blanching other batches of apples, keep blanched apples in a covered pot so they will stay warm.

Combine sugar, clear jel A and cinnamon. Stir together thoroughly. Put water and apple juice in large kettle. Gradually add dry ingredients, stirring constantly. Stir and cook over medium-high heat until mixture thickens and begins to bubble. Add lemon juice and almond extract. Boil one minute more, stirring constantly.

Drain peach slices and fold into mixture. Fill jars without delay, leaving 1/2 inch headspace. Put boiled lids and rings on jars and process immediately in a boiling water bath for 35 minutes after water comes to a boil.

Clear jel A is a modified food starch available through stores such as Magic Mill or Kitchen Kneads. You local extension service office should also be able to tell you where it is available. Do not substitute cornstarch. The quality is not as good, nor does it store as well.