FRUIT: 1/2 bushel of stayman apples (55 apples)
SOURCE: farmer’s market
RECIPE: Core and coarsely chop the apples, put them in a pot with about 2 cups water. Cook over med-high until they are mushy. I ended up adding a lot of water during the cooking, about 8 cups total, it just depends on your apples. Process the apple pulp through a food mill and return it to a clean pot. The ball blue book says to add about 1/4 cup sugar per 4 apples (about 14 cups in this case) but I only added 10 cups and spices to taste — I always use cinnamon and nutmeg and sometimes use ginger or allspice — this batch had just cinnamon and a bit of nutmeg. Let simmer for about 10-15 minutes being careful not to burn. Hot pack into quart jars and process in a boiling water bath for 20 minutes.
YIELD: 9 quarts, an I lost about 1 quart to scorching