Call : 484-436-4000


  • 2 kg of sweet apple, cored and chopped (about 4.5lbs)
  • 450 ml apple cider vinegar (slightly less than 2 cups)
  • 225g raw cane sugar, possibly more to taste (.95 cups so a smidge less than a cup)
  • Spices per 250g of strained pulp (8.8 oz)
  • 2 teaspoons ground cinnamon
  • 1 teaspoons ground cloves
  • 1/2 teaspoon allspice or allspice powder
  • 2 teaspoons lemon zest
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    • Prep Time
    • 30 min
    • Cook Time
    • 60 min
    • Total Time
    • 90 min
  • In a large saucepan over medium heat combine apples, apple cider vinegar and sugar & cook to a boil.
  • Strain the pulp mixture.
  • Weigh the final amount of pulp
  • For every 250 gr apple pulp 2 teaspoons of cinnamon powder 1 teaspoon ground cloves, 1/2 teaspoon allspice and 2 teaspoons lemon zest.
  • Take pulp spice mixture and cook over medium heat until a thick syrup.
  • Syrup test: take a small amount on a spoon and allow to cool slightly.
  • As the mixture thickens, form 2 drops along the edge of the upside down spoon. If these two drops come together and fall as one from the spoon, the mixture is cooked.
  • Jar using appropriate sanitary methods.