Tuesday, December 21, 2010
4lbs of apples (sour ones, preferably)
1 cup apple cider (alcohol between 2.25% and 4.5%)
1 lemon (juice and zest)
2 tbs cinnamon
1 tbs all spice (whole)
1 tbs cloves (whole)
~ 4 cups of sugar
A knife edge of salt.
(You need one big pot, a mesh sieve, a mortar and pestle, a ladle and measuring cups, six to eight 8oz jars)
Cut the apples in quarters, and dump in a pot, kernels and peels and all. Add the apple cider. Heat to a boil, then simmer for 20 minutes until soft. Put clean and dry jars in the oven and heat it to 200F, boil the lids in water with a heavy boil for 10 minutes.
Mean while, grind the cloves and all spice with the mortar, to a fine powder.
Peek at the apples. If they're soft, put a bowl beneath the sieve, and pour the apples into the sieve. Grind them with the pestle, until all that's left in the sieve is peels and kernels and the apples are att the bottom. Scrape the bottom of the sieve.
Measure the apple pulp you now have. Add about ½ a cup of sugar per cup of apple pulp. Put the puple and sugar back on the stove, then stirr till the sugar has disolved. Add the spices, the salt, the lemon juice and zest.
Simmer for 10 minutes, then taste with a clean spoon (after using the spoon, put it in the dishwasher/sink and use a clean one again next time). Add more spices if you like.
Simmer while stirring until it's thick, which may take 30-40 minutes. Sieve again if you like, if the zest is in large pieces. Take out your jars. Then pour into *warm* sterilized jars and screw the lids on. Turn the jars upside down and cool them on the counter over the night. Mark the jars with content and today's date. Refridgerate. It should keep for at least 12 weeks in the fridge, and around 5-7 days after opening a jar as long as there's no fingers or used utensils poked into it. You can freeze it too, but use plastic containers for that.
Bio: I'm Daphne, and I'm a service-oriented submissive. I'm from Sweden, which is not to be confused with Switzerland - we don't make clocks or chocolate, nor do we wear leatherhosen. I've been in service for the past four years, to my Owner Mephisto. I love cooking, cleaning and organizing. My passion lies in making my Owner's life as pleasant and smooth as possible. I'm also a strong advocate for organic food without additives and cooking from scratch. I recycle, buy used and don't own a car, to minimize my carbon footprint. I'm studying for a Bachelor's in Culinary Arts and Meal Science