Ingredients

The following ingredients have 4 Servings
  • 5 lbs of apples
  • 4 cinnamon sticks
  • 1 tablespoon whole cloves
  • 3 cups water
  • 7 cups sugar
  • 1 package pectin
  • cheesecloth
  • jars

Instruction

  • Slice the apples into quarters, no need to discard the seeds or stems. You want all of the apple into the mix for optimal flavor.
  • Add the apples, cinnamon sticks, cloves, and 2 cups of water to the slow cooker. Let that cook on low for 10 to 12 hours, or until the apples are soft and their is quite a bit of juice in the base.
  • Strain the liquid from the slow cooker into a measuring cup, using cheesecloth to catch any small bits and seeds. Once the apples have cooled slightly, press the juice from each getting 7 cups of liquid. I use a cheesecloth to help with this process. If you find that you aren’t quite to the 7 cup mark, you can substitute with apple juice or apple cider.
  • Add the juice and the pectin to a very large pot. Bring to a rapid boil. Once heated, stir in the sugar and return to a full boil. Cook 5 minutes more, or until a candy thermometer reaches 220 degrees.
  • Follow the canning instructions to your processor and enjoy!