24 cups finely diced or shredded peeled apples 3 cups water 1 tablespoon cinnamon 1 1/2 teaspoon ground cloves 3/4 teaspoon ground nutmeg 3 tablespoons calcium water (comes with Pomona’s Pectin) 4 1/2 cups packed brown sugar 2 1/4 cups white sugar 3 tablespoons Pomona’s Pectin
Combine apples, water, cinnamon, cloves, nutmeg, and calcium water in a large pot. Heat until apples are tender, about 15 minutes. Bring to a boil. Whisk sugars with pectin well and stir into boiling apples. Boil for one minute only, whisking all the while. Spoon into hot jars and process 10 minutes in a boiling water bath.
I am a home cook that collects recipes from all over the Internet. Not all the canning recipes here are USDA approved. I assume you know the basics of canning safely. If you do not, please learn before attempting any canning recipes here or elsewhere. A good place to start is freshpreserving.com. Another excellent resource is Granny Miller. I do not write every single step of the canning process in every recipe. KNOW WHAT YOU ARE DOING. I live at 1-1000 ft elevation, so the recipes are written for that elevation. Adjust accordingly for your elevation.
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I'm a momma of eight (not so) little (anymore) Lambies aged 20 and under, five by birth and three adopted from CA foster care. We live in a small city, but have a small town heart. I'd love to live in the forest again, and if the Lord wills, someday will.