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Slow-cooked and full of depth — a true Amish autumn tradition.
Print Recipe
Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 35 minutes
Servings: 3 pints
Ingredients Method

Ingredients
  

  • 4 lbs apples peeled, cored & quartered
  • 1 cup fresh apple cider or apple juice
  • 3/4 cup granulated sugar or to taste
  • 1/4 cup sourdough starter discard
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground allspice
  • 1 tbsp lemon juice
  • Pinch of salt

Method
 

  1. Combine apples and apple cider in a heavy pot over medium heat. Cover and cook 20-25 minutes, stirring occasionally, until completely soft.
  2. Use an immersion blender directly in the pot, or pass through a food mill, to achieve a smooth puree.
  3. Stir in the sourdough discard - it blends seamlessly into the warm puree and begins adding its tang immediately.
  4. Add sugar, cinnamon, cloves, allspice, lemon juice, and salt. Taste and adjust sugar to your liking.
  5. Reduce heat to the lowest setting. Cook uncovered, stirring every 10-15 minutes, for 1 1/2 to 2 1/2 hours, until thick and dark and holding its shape on a cold spoon.
  6. Ladle into sterilized jars while hot. Refrigerate up to 3 weeks, or water-bath can (10 minutes) for 12 months shelf-stable.