Monday, October 18, 2010
5 1/2 cups cider (the close to vinegar it is the better)
1/2 pounds apples use a variety for better taste and texture
Zest and juice of 1 lemon
Sugar (measurements to follow)
1/2 t cinnamon
1/2 t nutmeg
pinch of clove
Peel, core and slice and dice your apples the smaller you cut them the better they will cook down. Zest and juice your lemons.
In a large pot boil the cider vigorously for 15 minutes until reduced by half. Add the apples, zest and juice cook for 30-40 minutes until its mushy. Make sure you mash the apples and stir frequently so you can break up the pieces.
Pour this into your food processor (you may need to do this in several batches) and pulse till smooth.
Measuring into a pan:
3/4 cups sugar for every 1 1/2 cups of pured apples. Then add your cinnamon and nutmeg. Stir over a warm heat until sugar is dissolved. Then boil it gently for 40-50 minutes or until it gets very thick like sour cream.
Spoon into warm jars cover and seal.
Let it rest for a few days before serving.