Ingredients
15 pounds early-season apples (Gala, Jonathan and/or Cortland), peeled and quartered3/4 cup cider vinegar5-1/3 cups packed brown sugar4 cups sugar2 tablespoons ground cinnamon1 teaspoon salt1 teaspoon cinnamon extract1/2 teaspoon ground cloves1/2 teaspoon ground allspice1 cup red-hot candies1 cup boiling water
Preparation
In a stockpot, combine apples and vinegar; bring to a boil. Reduce heat; simmer, uncovered, 30-40 minutes or until tender. Remove from heat; cool slightly. Process in batches in a food processor until blended. Return all to pan.
Add brown sugar, sugar, cinnamon, salt, extract, cloves and allspice. Dissolve red-hots in boiling water; stir into apple mixture.
Bring to a boil. Reduce heat; simmer, uncovered, 2 hours or until mixture reaches a thick, spreadable consistency.
Remove from heat. Carefully ladle hot mixture into eight hot sterilized 1-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.
