Description
I will use this as a filling for Abelskivers! My favorite apples for pies (and this recipe) are Granny Smith or Gravensteins.
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Directions
Measure apples in a large measuring cup then add, in the same cup, water to fill up to the 4 cup line (with apples in it). Put into a heavy saucepan and add the pectin, butter, spices and lemon juice. Bring to a boil.
Add sugars and bring back to a full rolling boil; boil for 1 minute, stirring constantly. Remove from heat and skim off any foam.
Ladle into hot sterilized jars*, leaving 1/4 inch headspace. Put on the lids and process in water bath for 10 minutes. (15 minutes for altitude above 4,000 feet)
*(Wash and sterilize 6-7 half-pint jars. Place in simmering water to keep warm. Make your recipe. When recipe is done, do one jar at a time, fill them, wipe the jar rim clean, place lid and band on jar. Finger tighten only and place into water bath canner. When all the jars are done, bring the water bath canner back up to a boil and boil for 10 minutes. Remove jars and place them on a flat surface. Check to make sure all jars are sealed ("Popped"). )
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Ingredients
 4 cups tart apples, chopped
1 1/2 T. fresh lemon juice
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
4 cups sugar
1 cup brown sugar
1 (1 3/4 oz.) package dry pectin
1 tsp. butter
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