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A lovely treat served over pound cake or ice cream or used as a pie filling.
Difficulty: Easy
Servings: 4 quarts
Prep Time: 1 hour Cook Time: 20 minutesIngredients
Directions
Wash and core apples; do not peel. (LOVE THAT IN A RECIPE.) Cut apples in thick slices. Combine apple slices with sugar in a large saucepot, stirring gently to coat apples. Let sit 20 minutes. Stir in dried cherries, raisins, lemon peel, cinnamon, and nutmeg. Add water and lemon juice. Bring to a boil then reduce heat and simmer 5 minutes. Pack hot fruit in jars. Ladle hot syrup over fruit, leaving a full inch headspace. (Be SURE to leave good headspace on this recipe–the dried fruit will swell during processing.) Remove air bubbles. Adjust two-piece lids. Process pints and quarts 20 minutes in a hot water bath.
Categories: Boiling Water Bath, BWB Fruits, Canning, Preserving
Submitted by: suzanne-mcminn on July 31, 2010
marymac says:
I made this last fall and let me tell you it is the best. It’s easy to make and oh so good to pop open in the winter when your dying for something fruity and there is no fruit at home. I love this stuff!!
On August 1, 2010 at 6:19 pm