Great little recipe with great flavor when using tart pie apples. Do leave 1 inch head space though, as it will ooze out and possibly not seal properly during the water bath. I made it twice so far and only got 6 quarts each time. I also tried what another reviewer suggested and added the corn starch mixed into 2 cups out of the original 10 cups of water. Then after heating the sugar and spices in the 8 cups of liquid I added the corn starch mixture, and only stirred until the whiteness disappeared. This flowed much better into the air pockets. The water bath cooks it the rest of the way. The only thing I did then was to invert the jars (after they sealed themselves) until they were almost cool and then turned them upright again. The apples tend to float to the top with this method and I like to see them evenly distributed in the jel.
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Great little recipe with great flavor when using tart pie apples. Do leave 1 inch head space...