4 Pound Apples
1 Teaspoon Nutmeg, Ground
2 Tablespoon Cinnamon
1/2 Teaspoon Cloves, Ground
1 Cup Coconut Sugar
1/3 Cup Arrowroot Powder
1/2 Cup Water
1/4 Cup Lemon Juice
2 Teaspoon Vanilla
Prepare 2-3 quart canning jars by washer in the dishwasher or by hand in very hot water. Allow bottle to dry.
After the bottle are dry place them in a warm oven, about 200 degrees, so they stay warm.
Prepare apples by peeling, coring and slicing into 1/4″ thick chunks that are about 1″ in diameter.
Mix spices, coconut sugar and arrowroot powder together in a large stock pot.
Add in the water, lemon juice and vanilla and whisk until mixture is combined.
Add the prepared apples and toss until they are coated with the the mixture.
Over medium heat stir the apple mixture occasionally for about 30-40 minutes until the liquid begins to thicken and the apples begin to soften. You will notice a difference in the texture of the sauce.
Using a wide mouth funnel scoop filling into prepared canning jars, fill to just below the neck of the jar. Using a clean slightly damp towel to clean off the top of the jar so that it will seal properly.
In a tea kettle or small sauce pan bring 2 cups of water to a boil. Place canning jar lids in a bowl and cover with boiling water. This will soften the rubber on the lid to make it easier to seal.
Place lid on filled jar and add the ring, and screw on ring until just barely tight.
Prepare steam canner according to manufacturer’s directions.
Place filled jars with lids in the steam canner. Cover with the lid and process for 20 minutes.
Carefully remove lid of canner. Using a jar lifter remove jars from canner and place on a towel on the counter and allow to cool. As the jars cool they will seal, you may hear a popping sound when this happens. That will be music to your ears.
After jars have cooled label and date lids and store in pantry for later use.