Ingredients

3 C. apple pulp, with some skins
1/2 large lemon, with peel ground
1 medium orange, with peel ground
1 C. seedless raisins, ground
1 C. seedless raisins, whole
1 C. currants (or more raisins)
2 tsp. cinnamon
3/4 tsp. nutmeg
3/4 tsp. cloves
3/4 tsp. allspice (optional)
1/2 tsp. salt (optional)
2 Tbsp. flour, or 1 Tbsp. arrowroot flour
1/4 C. date sugar (optional)
1-1/2 tsp. rum flavoring (optional)

Cooking Instructions

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 1cup 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 1 week before using or canning (1/2-inch head space, boiling water bath 20 minutes for pints after water returns to boil, longer for altitudes over 1000 feet). 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.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)