Ingredients:

  • 6 lbs firm, tart apples (Granny Smith or Jonathan), peeled, cored, and sliced into 1/4 inch rounds
  • 1/2 cup fresh lemon juice
  • 2 cups water
  • 2 cups granulated white sugar
  • 1/4 cup Clear Jel (modified cornstarch)
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt

Instructions:

  1. Prepare apples by peeling, coring, and slicing them into consistent 1/4 inch rounds.
  2. Place sliced apples into a large heavy-bottomed stockpot along with the lemon juice and water.
  3. Bring the mixture to a boil over medium-high heat, stirring occasionally.
  4. Simmer for 5–8 minutes until the apples are just barely tender and translucent on the edges but still hold their shape.
  5. In a separate small bowl, whisk together the granulated sugar, Clear Jel, cinnamon, nutmeg, cloves, and salt until well combined.
  6. Gradually stir the sugar and spice mixture into the simmering apples, cooking until the syrup thickens and becomes glossy.
  7. Process in sterilized Mason jars using a water bath canner according to safety guidelines.