Apples, Apples, and More ApplesSaturday, September 28, 2013
I did eventually find one with gelatin and I had very high hopes for it but the first batch I made I had to throw out because it never thickened and it smelled very burnt. Well I’m writing this post, which means that I eventually figured it out! Without further ado here it is:
4 qt apple slices
3½ c sugar (I used half sugar, half stevia)
¾ c gelatin (about 15 packets)
4 tsp cinnamon
1½ tsp nutmeg
5½ c water
½ c lemon juice
- Start with peeling and coring the apples. Slice them to your preference of thickness. I made mine about ¼” thick. Because I don’t have any fancy peelers or coring devices this process takes me awhile. To prevent browning I took 4 parts water to 1 part lemon juice. I did three apples at a time, sliced, and then just let it soak in the mixture.
- Take all of the dry ingredients and mix them together into a large saucepan. Then add room temperature water. Mix well with a whisk before turning on the stove.
- Turn the stove on to medium low. Whisk slowly until it becomes foamy on top and to a low boil. This filling will not thicken on the stove. The first time I made this I thought it would. So, I kept turning it up and waiting and waiting. At the point I decided to give up it smelled burnt and had a blackish hue to it. Be very careful not to cook on too high of heat!
- Pour the filling sauce into the jars with the apple slices. Leave a bit of room at the top. Boil the jars for 13 min or whatever works for your area(altitude). Mine took a full 24+ hours before it completely cooled and congealed.
- Enjoy this on things like gluten-free pancakes, vanilla ice cream, or cream cheese and you could use it as a dip! Obviously, you can also use it to make delicious treats like apple pie, apple crisp and other apple sweets!