Yield: 12 pints
- 12 pounds cooking apples (like Granny Smith)
- 1/4 cup lemon juice or 1 Tbsp. ascorbic acid ("Fruit Fresh") in 8 cups of water
- 12 cups sugar
- 6 cups water
- 1 1/4 cups apple cider vinegar
- 3 Tbsp. cardamom seeds (removed from the pods but not ground)
- 1 cup cinnamon imperials candy
- 1 tsp. red food coloring (optional)
- 12 wide-mouth pint Mason jars, lids, and rings, hot and sterilized
Peel, core, and slice the apples into 1/4"-thick rounds, placing them in the lemon juice / ascorbic acid solution as you work to prevent browning.
Whisk together the sugar, remaining 6 cups of water, apple cider vinegar, cardamom seeds, cinnamon imperials, and the food coloring (if using) in a large stockpot. Bring the pot to a boil over high heat, then reduce the heat to medium-high and maintain a low boil for 5 minutes, stirring until the cinnamon imperials have melted.
Drain the apples, then carefully transfer them to the pot, stirring to cover them well with the sugar syrup. Cook for five more minutes.
Transfer the apples into the hot, sterilized jars, then ladle the sugar syrup over the apples, leaving 1/2" inch head-space. Cover the jars with their lids and rings, then place them in a boiling water bath for 10 minutes to process (Note: For detailed directions about how to can food in a hot water bath, please see Guide to Food Preservation Leda Meredith's great step-by-step article here).
Remove the jars from the boiling water bath, allow to cool entirely, then store in a cupboard.
Per Serving: Calories 269, Calories from Fat 2, Total Fat .2g 0%, Trans Fat 0.0g, Cholesterol 0mg 0%, Sodium 2mg 0%, Total Carbohydrates 69.6g 23%, Dietary Fiber 2.8g 11%, Sugars 64.4g, Protein 0.3g, Vitamin A 1% , Vitamin C 10%, Calcium 1%, Iron 1%.
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