Originally in the 1991 cookbook
1 bucket apples – wash and peeled
4 1/2 cups sugar
1 cup cornstarch
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
10 cups water
- Cook all ingredients until thick and bubbly.
- Stuff into sterilized hot jars with slices of apples.
- Pour hot mixture into the bottles. Allow 1 inch head space on the top of the jars.
- Push the apples down as you pour the liquid in.
- Process jars 20 minutes.