Recipes from Amish Country :: Amish Spreads, Preserves and Miscellaneous Foods
3 quarts sweet cider 8 lbs. ripe, well-flavored apples 2 1/2 (two and a half) c. brown sugar, firmly packed 2 tsp. cinnamon 1 tsp. allspice 2 tsp. cloves 1/2 tsp. salt Cook cider over high heat, uncovered or without a lid, about 1/2 an hour or until it is reduced to half. Wash, quarter and core unpeeled apples. Add to cider, and cook over low heat until very tender. Stir frequently. Work apple mixture through a sieve, returning the purée to the kettle. Stir in sugar, all the spices, and salt. Cook over very low heat, stirring almost continuously, until mixture thickens. Pour into sterilized pint jars and seal securely. Makes 4 jars.
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