Categories: jelly-jams-preserves-conserves

Ingredients

• 5 lb. apples such as Gravinstein, Elstar, or McIntosh
• 1 cup apple juice or water
• 1/2 cup firmly packed brown sugar
• 1 to 1 1/2 cups sugar
• 1 Tbsp. ground cinnamon
• 1/2 tsp. ground cloves
• 1/4 tsp. ground allspice

Directions

1. Peel, quarter and core apples.
2. In a 6 to 8- quart pan, combine apples and juice. Cover and bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, until apples are very soft when pressed, 20 to 30 minutes.
3. In a blender or food processor, puree apple mixture, a portion at a time. Pour puree into a roasting pan about 12 b 17-inches size. Stir in brown sugar and granulated sugar to taste. Mix in the ground cinnamon, cloves and allspice.
4. Bake, uncovered, in a 325 degree oven, stirring occasionally, until butter is thick enough to mound when spooned onto a plate, 30 to 45 minutes.
5. Serve warm or cool. To store, cover and chill airtight up to 1 month. Or spoon into freezer containers, leaving at least 1 inch headspace. Cover airtight and freeze up to 1 year.

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