|12||Medium apples; unpeeled and cored|
|¼ teaspoon||Ground cloves|
|⅛ teaspoon||Ground ginger|
Core apples, cut into eighths, and place in heavy saucepan. Barely cover with water (about a cup). Cook over medium heat until apples just soften, stirring often. Cool slightly and force through food mill. Measure pulp and return to saucepan. Add ¼ cup sugar for every cup of pulp.
Bring to a rolling boil over moderate heat. Add spices. Continue to cook, stirring constantly, until temperature of apple mixture reaches 220 on a candy thermometer. Ladle into sterile ½ pint jars, seal, and process according to jar manufacturer's instructions. Makes about 6 pints, or 81 servings of two tablespoons each.
Posted to EAT-L Digest 17 Sep 96 Date: Wed, 18 Sep 1996 06:56:27 -0500 From: LD Goss <ldgoss@...>
NOTES : VARIATIONS: Substitute pears for apples, omit cinnamon and nutmeg, add 2 tablespoons finely chopped candied ginger with spices, or, add 1 teaspoon grated lemon peel, omit ginger and cloves.
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