Ingredients

• 5 cups thinly sliced apples
• 1 cup white sugar
• 2 tablespoons quick-cooking tapioca
• 1 teaspoon lemon juice
• 0.5 teaspoons ground cinnamon

Instructions

1. 1 Combine apples and sugar in a large saucepan. Mix together, then let stand until juice starts to be released from apples. Place over medium-high heat and stir frequently until mixture comes to a boil. Boil hard for 1 minute, stirring frequently. Stir in tapioca, lemon juice, and cinnamon until incorporated. Boil hard for 1 minute, stirring continuously.
2. 2 Pack mixture into a sterilized 1-quart jar, a spoonful at a time, ensuring that there are no trapped air bubbles. Secure the sterilized lid.
3. 3 Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower the jar into the pot using a holder. If processing more than 1 jar, leave a 2-inch space between the jars. Add more boiling water if necessary, until the top of the jar is covered by 2 inches water. Bring water to a full boil, then cover and process for 30 minutes.
4. 4 Remove the jar from the pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of the lid with a finger, ensuring that the seal is tight (the lid doesn't move up or down at all). Can be stored for up to 1 year.

Nutrition per serving