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From this year's Kerr Canning Book -- I haven't made this yet, but my apples are calling me! It sounds good.

Cinnamon-Apple ice cream topping

7 cups thinly sliced, peeled, Granny Smith apples

3 cups sugar

1/3 cup water

2 Tablespoons bottled lemon juice

3/4 teaspoon ground cinnamon

In an 8-quart saucepan, heat lemon juice for one minute over medium-high heat. Add water, apples, sugar and cinnamon. Bring to a full rolling boil, stirring constantly, for three minutes. Immediately fill hot pint jars, leaving 1/4 inch headspace. Carefully run a nonmetallic utensil down the inside of the jars to remove trapped air bubbles. Wipe jar tops

and threads clean with a damp cloth. Place hot lids on jars and apply screw bands. Process in BWB for 10 minutes.

Carol in Idaho