28 c Peeled; sliced, then
-quartered *tart* apples
4 1/2 c Sugar
1 c Cornstarch
2 ts Cinnamon
1/4 ts Nutmeg
1 ts Salt
10 c Water
2 tb Lemon juice
3 dr Yellow food coloring
3 tb Dehydrated lemon peel
Make a syrup from sugar, constarch, cinnamon, nutmeg, salt and water. Cook
and stir until thick and bubbly. Add lemon juice mix with apples, pack into
jars leaving a good 1/2 inch at top of jar. Seal and process jars in water
bath for 20 minutes. Makes about 7 quarts of filling. After jars are
completely cooled, I unscrew the ring and cut large circles of holiday-ish
tissue paper, put over the lid, then gently put screw the ring back on.
I then make labels on my computer with cardstock and a Christmas graphic,
titled, “Pamela’s Apple Pie in a Jar”, punch a hole in the top, which I tie
with raffia around lids that have the recipe for the crumb topping below:
: 1 cup butter
: 1 cup brown sugar
: 1 cup flour
: Process til crumbly.
: Stir in:
: 1 cup oatmeal
Spread on top of filling in a 9×13 pan. Sprinkle with cinnamon. Bake 350
degrees for 40 minutes. Top with ice cream or whipped cream while warm.
Note: For my small family, I can filling in pint size jars and bake in a
8×8 pan.
Yields
1 Servings