Amount
Ingredient
Preparation



3
cups
apple

pulp, some skins



1/2
large
lemon

with peel, ground



1
medium
orange

with peel, ground



1
cup
raisins, seedless

ground



1
cup
raisins, seedless

whole



1
cup
currants

(or more raisins)



2
teaspoons
cinnamon





3/4
teaspoon
nutmeg





3/4
teaspoon
cloves





3/4
teaspoon
allspice

(optional)



1/2
teaspoon
salt

(optional)



2
tablespoons
flour

(or 1 tb arrowroot flour)



1/4
cup
date sugar

(optional)



1 1/2
teaspoons
rum extract

(optional)

 Quarter and core apples, but do not peel.

Grind in old-fashioned meat grinder (food processor makes them too fine), using medium-coarse blade.

Remove seeds from lemon and orange, grind and add to apples.

Grind 1 cup raisins.

Mix all ingredients except rum flavoring in large bowl, stirring in spices and flour, then date sugar if desired.

Add flavoring and mix again.

Place in covered bowl or other container with tight lid; refrigerate at least one week before using or canning.

(1/2 inch head space, boiling water bath 2 min for pints after water returns to boil, longer for altitudes over 1 ft.)  

If any jars fail to seal, freeze for later use.

To freeze after refrigerating for the recommended week, place in clean freezer containers or jars, leaving 1/2 inch at top.

Cover with clean lids and place in sharp-freeze section of freezer until frozen.

Thaw overnight in the refrigerator before using.

Makes 1 quart, enough for 2 8-inch pies.