OLD FASHIONED SPICED APPLE PRESERVES
Brenda Litzke
Traditionally crab apples are used for this recipe but small (miniature) apples are perfect.
30 Small apples
3 1/2 cups white vinegar
3 Cups water
6 Cups sugar
1 tsp whole cloves
Wash apples, leave the stem intact, use a spoon to hollow out the blossom end. Prick the apples all over to prevent bursting.
Combine the syrup ingredients, bring to a boil and add the apples. Simmer till the apples are starting to soften, remove apples and place in jars.
Bring the syrup to boiling point again and pour over the apples in the jar. Wipe rims and put on the lids, turn upside down to help with the sealing.
Lasts for about 3 to 6 months on shelf.
Enjoy with ice cream, or as a side to roast pork
Brenda Litzke
Traditionally crab apples are used for this recipe but small (miniature) apples are perfect.
30 Small apples
3 1/2 cups white vinegar
3 Cups water
6 Cups sugar
1 tsp whole cloves
Wash apples, leave the stem intact, use a spoon to hollow out the blossom end. Prick the apples all over to prevent bursting.
Combine the syrup ingredients, bring to a boil and add the apples. Simmer till the apples are starting to soften, remove apples and place in jars.
Bring the syrup to boiling point again and pour over the apples in the jar. Wipe rims and put on the lids, turn upside down to help with the sealing.
Lasts for about 3 to 6 months on shelf.
Enjoy with ice cream, or as a side to roast pork