Submitted by Kelsey Wright
About the cook: A young housewife and a fur mom of a a gentle giant bernese mountain dog Nelson Mandela and a feisty cat Chakra Mahatma. Living tiny with my husband in rural Appalachian Kentucky.
About the dish: A favorite in the fall living so close to the orchard. A recipe handed down from my grandmother and adapted to modern life and kicked up a notch.
National Origin: American
Estimated Time: Over 2 Hours
10 lbs. Apples
2 c. Water
1/4 c. Molasses
1 tbsp. Maple Syrup
2 tbsp. Lemon Juice
2 tsp. Vanilla
2 tbsp. Cinnamon
2 tsp. Clove
1 tsp. Allspice
1/2 tsp. Nutmeg
1/2 tsp. Ginger
1) Peel and core apples and roughly chop.
2) Place in a pot with water and lemon juice. Bring to a boil.
3) Turn the heat down to medium and cook for about an hour. Until the apples fall apart.
4) Add the rest of the ingredients to the pot and bring back to a boil.
5) Boil with the lid off on medium for another hour to reduce the water content.
6) Once thickened process according to your canners instructions.
Makes 6 to 7 half pint jars