-
Wash those apples well and cut them up – I core and slice them using one of those kitchen gadgets.
-
Throw in all the apples – even the core and leave the peels on and cover the bottom of pan with water.
-
Simmer until the fruit is soft and mushy then push through a sieve or use a food mill or Chinois – that will take care of the peels, stems and seeds.
-
You will need 8 cups of pulp in a sauce pan and add all the rest of the ingredients.
-
Bring to a boil stirring constantly and then turn down to a low simmer. It should not be watery at all – that should have cooked out and it will be a smooth and thick.
-
Ladle into jars (I got 6 half pints) and then place in a water bath for 10 minutes.
-
Set the hot jars in a draft free place for 24 hours making sure the flat lids are sealed.