Ingredients
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2 1/2 quarts green apples, cores and peelings (* Make sure the apples are untreated and do not have a waxy coating on them. **Or quarter whole appl)
1 teaspoon ground mace
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
4 cups water
2 cups sugar
Preparation
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Cook apple peelings/cores and spices in water barely to cover for 10-15 minutes over medium heat.
Strain through jelly bag or cheesecloth.
There should be from 2 1/2 to 3 cups juice.
Add sugar and cook until juice sheets from spoon.
Skim away froth 3-4 times during cooking.
Pour into hot sterilized jars, and seal.
Makes about four 1/2 pint jars.
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