Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 28 cups | Peeled; sliced, then quartered *tart* apples |
| 4½ cup | Sugar |
| 1 cup | Cornstarch |
| 2 teaspoons | Cinnamon |
| ¼ teaspoon | Nutmeg |
| 1 teaspoon | Salt |
| 10 cups | Water |
| 2 tablespoons | Lemon juice |
| 3 drops | Yellow food coloring |
| 3 tablespoons | Dehydrated lemon peel |
Make a syrup from sugar, constarch, cinnamon, nutmeg, salt and water. Cook and stir until thick and bubbly. Add lemon juice mix with apples, pack into jars leaving a good ½ inch at top of jar. Seal and process jars in water bath for 20 minutes. Makes about 7 quarts of filling. After jars are completely cooled, I unscrew the ring and cut large circles of holiday-ish tissue paper, put over the lid, then gently put screw the ring back on.
I then make labels on my computer with cardstock and a Christmas graphic, titled, "Pamela's Apple Pie in a Jar", punch a hole in the top, which I tie with raffia around lids that have the recipe for the crumb topping below: : 1 cup butter
: 1 cup brown sugar
: 1 cup flour
: Process til crumbly.
: Stir in:
: 1 cup oatmeal
Spread on top of filling in a 9x13 pan. Sprinkle with cinnamon. Bake 350 degrees for 40 minutes. Top with ice cream or whipped cream while warm.
Note: For my small family, I can filling in pint size jars and bake in a 8x8 pan.
Posted to TNT Recipes Digest, Vol 01, Nr 943 by Frank Thompson <frankt@...> on Jan 16, 1998