This recipe came from Allrecipes.com, and it's a good one. I scaled it for 15 half pints with enough left over to put in the fridge and have some this week.
Ingredients:
2 cans frozen apple juice concentrate, thawed
3 cups apple cider
8 lbs of apples, cored and chopped
1.5 cups dark brown sugar
2 tsp ground cinnamon
2 tsp ground ginger
1/2 tsp ground cloves
Directions:
Bring apple juice, apple cider and apples to a boil. When soft, mash through a sieve, a chinois, or use a food processor or hand blender. Return to heat and add sugar and spices. Simmer on low for up to 2 hours. (I actually had to cook mine longer.) You want to cook it until when you put a heaping teaspoon of the butter on a plate, no water separates from the pulp. Another test is if you have a heaping teaspoon and let it cool for 2 minutes, it is still mounded on the spoon.
Put in sterilized half-pint jars with 1/4" head space and process for 10 minutes.
Allow to cool for several hours until you hear that magical "pop".
Great on everything from ice cream to cornbread.
