Ingredients
5lbs jonamac apples (washed)
3cups of water
7.5 cups of sugar
1 pouch natural pectin
juice of 1 lemon
1 cinnamon stick
Rough chop apples leaving completely intact add to pot with water and bring to a simmer. Cook for 15 minutes, smash with potato smasher. Bring to a simmer for additional 15 minutes.
Strain in a jellybean or a cheesecloth lined strainer (you will need at least 6 layers of cheesecloth) for 24 hours.
Slowly bring 6 cups of obtained juice, sugar, cinnamon stick and lemon juice to a rolling boil for 2 minutes.
Strain through a fine sieve. Bring to a boil and stir in pectin skimming regularly and boil for an additional minute.
Fill sterilized jars leaving 1/4" head space. Clean rims and close jars.
To seal boil for 10 minutes in a water bath. Cool undisturbed for 24 hours. Can be stored for up to a year.
Yield 8 250-ml jars.
Enjoy on toast, pancakes, waffles or your favorite aged cheddar!
For more about canning check our old post - http://kateandjuliokitchen.blogspot.com/2009/10/canning-tomato-sauce.html
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