Apple Catsup

Oxmoor House
4 pints


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12 medium cooking apples, peeled, cored, and quartered
2 cups water
1 medium onion, finely chopped
1 cup sugar
2 tablespoons ground cinnamon
1 tablespoon salt
1 tablespoon dry mustard
1 tablespoon ground cloves
1 tablespoon pepper
2 cups vinegar


Place apples and water in a large Dutch oven; cook over medium heat, stirring occasionally, until apples are soft. Press apples through a sieve. Discard cooking liquid.

Combine strained apple pulp and remaining ingredients in Dutch oven; bring to a boil. Boil, stirring frequently, 1 hour or until thickened.

Ladle catsup into hot sterilized jars, leaving 1/4-inch headspace. Cover with metal lids, and screw bands tight. Process catsup in boiling-water bath 20 minutes.

Created date

February 2010