The Farmer Family Cookbook

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I found this recipe in the Kerr's canning book. It is the best I have ever tasted - even better than my mother's which I grew up with.

Ingredients

• Apples
• 10.166666666667 cup vinegar
• 81.33333333333 cups sugar
• 40.666666666667 tsp cinnamon

Steps

1. Core and slice apples, but do not peel. Add only enough water to cook apples until soft. Press through fine sieve and measure to get 16 cups of thick apple pulp. Combine all ingredients. Cook until mixture remains in a smooth mass when a little is cooled (about 1-1/2 hours boiling). Very important that you stir frequently to prevent burning. Pour into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly and process in boiling water bath 10 minutes. It yields 6 pints. If you have a Victorio, you can process the apples in it.