John Myers
Ingredients for 1 servings:
- 2 kg apples (corn or clear apples)
- 750 g sugar, more or less to taste
- ½ lemon(s), juice
- 1 tsp. clove powder
- 1 pinch of cinnamon powder
- 250 ml water
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes
Recipe from GDR times
The apples—they should be early apples, such as corn or clear apples, because they have the best flavor—are peeled, cored, and finely chopped. Then they are added to the saucepan with the remaining ingredients and simmered until soft. You can also leave the skin on, though, because the cooked apples go into a food processor and are pureed, leaving any peel or seeds as waste. The collected puree is stirred again and then distributed into ready-made twist-off jars and sealed. The juice extracted from the cooking water can be drunk once it has cooled. I then boil the puree down again to be on the safe side. The cinnamon and clove powder give it a slightly brownish tinge, but it tastes great.
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