At 5$ a jar for the good stuff at the store, my clone is a frugul winner. Beyond that the taste is fresh, and I use it as the basis for many other desserts. Comfort is fast, ready, sweet, and warm. Plus do not skip the fresh ginger, it provides a flavor that reminds me of honey. It makes the ordinary apple pie into a show stopper.
• 6 quarts blanched sliced fresh Apples use a mix
• 5 1/2 cups sugar
• 1 1/2 cups clear gelatin or clear Jel
• 2 tablespoon Saigon cinnamon
• 2 1/2 cups apple juice concentrate undiluted
• 5 cups apple juice
• 3/4 cup bottled lemon juice
• 1 teaspoon fresh grated nutmeg
• 7 drops yellow food coloring
• 1 tsp fresh grated ginger
Use firm crisp apples, such as golden delicious, Rome or other apples of similar quality. Granny Smith and honey crisp work well.
Wash, peel and core the apples. Slice them about 1/2 inch wide and place in water containing ascorbic acid to prevent browning. Blanch 2 quarts at a time for 1 minute in boiling water. While blanching other apples, keep ones already blanched in covered pot to keep warm.
Combine the sugar, clear gelatin and cinnamon in large pot with the water and apple juice, food coloring and nutmeg. Stir and cook on medium high heat until the mixture thickens and begins to bubble.
Drain the apple slices from the water, reserving water.
Add lemon juice to water mixture and boil 1 minute more. Fold in the apple slices immediately and fill jars with mixture. Clean the rims and seal the jars. Process for 30 minutes in a water bath canner