Franklin County

   August 2009
 

Sweet apple relish

· 4 pounds apples, peeled, cored and sliced thin
·1¼ cups distilled white vinegar (5%)
·1 cup sugar
·½ cup light corn syrup
·2/3 cup water
·1-1/2 teaspoon whole cloves
·2 sticks cinnamon (3-inch pieces), broken up
·1 teaspoon whole allspice

Yield:  About 4 pints

Procedure: Wash apples, peel, core and slice thin. Immerse cut apples in a solution of
½ teaspoon ascorbic acid and 2 quarts of water to prevent browning.

Combine vinegar, sugar, corn syrup, water, cloves, cinnamon and allspice; bring to a boil. Drain apples and add to syrup. Simmer 3 minutes, stirring occasionally. Bring to a boil.

Pack hot apple slices into hot jars, leaving ½ inch headspace. Fill jars with boiling hot syrup, leaving ½ inch headspace, making sure apples are completely covered. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.

Process in a boiling water canner.  Process pints for 10 minutes.  If you are located in an area over 1,000 feet, process for 15 minutes.

Source: "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens.
Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.

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		University of Missouri Extension Franklin County Site maintained by: Billie Jo Brenner, brennerbj@missouri.edu Last revised: 07/02/08