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Apple Catsup

Yield 4 pints


  • 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

How to Make It

  1. 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.

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

  3. 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.

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