Wash and slice the apples into small bits. Cover with the water and boil until soft. Press through a sieve to remove skins and seeds. Bring cider to a boil and then add apple pulp and sugar and cook until it thickens, constantly stirring to prevent scorching. Add spices and cook until it is thick enough for spreading. Pour into sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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|Serving Size: 1 Serving (3636g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 34 (1%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 51.7mg||2 %|
|Potassium 2211.1mg||58 %|
|Total Carbohydrate 962.3g||283 %|
|Dietary Fiber 51.4g||205 %|
|Sugars, other 911g|
|Protein 5.6g||8 %|
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Calories per serving: 3693
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